Chengdu: City of Gastronomy
70 Dishes, 55 Restaurants, 3 Years in the Making!
THE ULTIMATE SICHUAN FOOD GUIDE
蚂蚁上树 – Mǎ Yǐ Shàng Shù
Glass noodles in a delicious sauce with ground pork.
Hóng yóu chāo shǒu – 红油抄手
Pork filled wontons in a spicy chili oil infused broth.
Huí Guō Ròu – 回锅肉
Pork belly simmered and then fried with scallions with some special Sichuan sauce.
三大炮 – Sān dàpào
Sweetened glutinous rice balls dusted in toasted soy and ground sesame, then coated in a sweet melted brown sugar syrup. All that, and it comes with a show!
二姐兔丁 – Èr jiě tù dīng
Bite-sized rabbit bits in a very Sichuan sauce – numbing peppercorns, spicy peppers, peanuts, served cold with a sweet aftertaste.
钟水饺 – Zhōng shuǐ jiǎo
Dumplings packed with meat and served in a slightly sweet and fully delicious Sichuan chili oil.
赖汤圆 – Lài Tāng Yuán
Glutinous rice flour is made into a dough and wrapped around some sweetened black sesame paste.
水煮鱼 – Shuǐ Zhǔ Yú
Shui Zhu is a special Sichuan cooking technique that adds a spicy numbing kick to a poached fish. This is one of the most famous fish dishes in Sichuan.