Chengdu Dining

Sichuan cuisine is perhaps the most popular throughout the country and across the world with the zesty spices and deep flavor. Except the spices, Sichuan cuisine boasts a variety of flavors and different methods of cooking. The famous dishes are Hot Pot, Mapo Tofu, Fish Flavored Pork, Kung Pao Chicken, Braised Cow Lungs and so on.

Hot Pot

Having a hot pot is a must-do for tourists who come to Chengdu. Introduced from Chengdu, Chengdu hot pot has its own style ranging from simple spicy to moderate. Fish hotpot, chicken hotpot and duck hotpot are the most commonly hotpot in Chengdu.

Hot Pot

Mapo Tofu

It is a representative Sichuan dish known throughout the whole China. The Tofu is served hot and soft with peppercorn hot sauce and a small portion of minced meet.

Mapo Tofu

Fish Flavored Pork (Yu Xiang Rou Si)

It is another Sichuan cuisine cooked in a unique style. Ingredients include shredded pork, agarics, bamboo shoot and carrot. It is just taste with flavor of fish, but has no fish at all.

Fish Flavored Pork

Kung Pao Chicken (Gong Bao Ji Ding)

In chengdu, if you want to eat hot pot, then black chevon hot pot should be your first choice. Black chevon is the main meat with ass meat and etc. Vegetables are various including mushroom, potatoes, vermicelli and so on.

Kung Pao Chicken

Chuan Chuan Xiang

It is also called Ma La Tang served like the hotpot. But the vegetables, sausages, shrimps and anything edible are threaded onto a bamboo stick and cooked in the hotpot.

Chuan Chuan Xiang

Braised Cow Lungs (Fu Qi Fei Pian)

It is a cold dish was created by an affectionate couple fifty years ago. But the ingredients are not lungs, but other inner parts of the cow. The meat is stewed in soy sauce and then served with chili oil, pepper, sesame, and peanuts.

Braised Cow Lungs

Related Trips

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