Top Chengdu food and best restaurants, what and where to eat

Recognized by UNESCO as a City of Gastronomy, Chengdu is famed for its bold, spicy flavors and rich culinary heritage. From Chengdu Hot pot and flavorful Chuangchuangxiang to tender Mapo Tofu, and Kung Pao Chicken, every dish tells a story of tradition and taste.

Chengdu is also home to many street food vendors, night markets, and food streets, where you can find a variety of local snacks and small dishes, such as Zhong dumplings, Bo Bo Chicken, Bing fen (ice jelly) and Spicy Rabbit Head. Hidden in the alleys and street corners are countless irresistible bites, capturing the soul of Chengdu’s culture in every mouthful. With its rich culinary culture, Chengdu is a destination that offers a feast for the senses.

Tips: When trying Chengdu’s signature dishes for the first time, it’s best to start with dishes that are only mildly spicy and slowly build up your spice tolerance to fully enjoy the bold flavors.

What Famous Local Food to Eat

Top 1：Chengdu Hot Pot / 成都火锅

Originating in Sichuan and beloved across China, Chengdu hot pot is famous for its bold, numbing spice and rich flavors. Dating back to the Qing Dynasty, this culinary classic uses beef tallow as a base, simmered with over 20 spices including chili peppers and Sichuan peppercorns.

Chengdu's signature red chili hotpot is often served in a nine-grid pot, which separates different ingredients for precise control over cooking times，ensuring the perfect texture and flavor. For example, beef tripe should be swished quickly in the broth (“seven up, eight down”), while duck intestines should float and sink for the right chew.

For groups with varying spice preferences, the “yuanyang” or double-flavored hotpot is ideal, a pot split down the middle with one side for spicy broth and the other for a mild, non-spicy base, allowing everyone to enjoy the meal comfortably.

Diners can customize their experience by adding favorites like beef, chicken, tripe, tofu, and a variety of fresh vegetables. Paired with dipping sauces that enhance every bite, hot pot is a deliciously immersive experience.

Top 2：Mapo Tofu / 麻婆豆腐

Mapo Tofu, ranked among the top ten classic Sichuan dishes, dates back to the late Qing Dynasty. It is said to have been created by a woman surnamed Wen who ran a small eatery in Chengdu. This iconic dish features silky tofu simmered in a spicy chili oil and Pixian bean paste sauce, often topped with minced pork. With its numbing, spicy, and savory flavors, Mapo Tofu has become a beloved staple on Chengdu dining tables and a must-try for anyone exploring the region’s culinary traditions.

Top 3：Sliced Beef and Ox Tongue in Chilli Sauce / 夫妻肺片‌

Fuqi Feipian (Sliced Beef & Ox Offal in Chili Sauce) is a classic cold appetizer from Chengdu. It’s made by simmering fresh beef offal, slicing it thinly, and drizzling it with a rich sauce of chili oil and ground Sichuan peppercorns. The dish delivers a bold, numbing-spicy flavor with complex layers of taste and texture. The original shop is famous for its elegant “peony-style” plating, and pairing it with a simple egg fried rice makes for a surprisingly perfect combination.

Top 4: Chuan Chuan Xiang (Skewered Hotpot) / 串串香

Originating from Chengdu, Chuan Chuan Xiang is a beloved street-style variation of hotpot that captures the vibrant essence of Sichuan’s food culture. Chuan Chuan Xiang features a greater variety of smaller items skewered on bamboo sticks. These skewers are cooked in a spicy bubbling, flavorful broth, giving each bite a bold, spicy taste. It offers more variety, is easier to eat, and provides a more flexible dining experience than regular hotpot, making it a fun and casual way to enjoy Sichuan cuisine

Top 5：Spicy Rabbit Head ‌/ 麻辣兔头‌

With over 200 million rabbit heads consumed every year, spicy rabbit head is nothing short of a legendary delicacy in Chengdu.

The preparation is meticulous: fresh rabbit heads are cleaned and soaked for around six hours to eliminate any gamey smell. They are then blanched with rice wine, pepper, ginger, and scallions, strong aromatics that further remove any lingering odor. After that, the heads are slowly braised for eight hours in a specially made spiced broth to absorb deep, rich flavors. Before serving, they’re sprinkled with chili powder, drizzled with Sichuan pepper oil, and topped with sesame seeds. The flavor is numbing, spicy, and savory, with tender and juicy rabbit meat.

As Chengdu locals say, “If you haven’t gnawed on a rabbit head, you haven’t really been to Chengdu.” Only true food lovers dare to take on the challenge.

Top 6：Kung Pao Chicken / 宫保鸡丁

A beloved Sichuan classic, Kung Pao Chicken is a flavorful stir-fry featuring tender diced chicken, crunchy peanuts, and crisp vegetables. It's seasoned with dried chili peppers and numbing Sichuan peppercorns, creating a perfect balance of savory, spicy, and slightly sweet flavors. A staple on Chengdu tables and a favorite worldwide.

Top 7: Dandan Noodles / 担担面

A classic Sichuan street-food, Dandan noodles feature thin, chewy noodles topped with a rich, aromatic sauce that’s slightly spicy and packed with flavor. The dish is best enjoyed with mao jiezi (pork intestines), which burst with savory juice when bitten into, leaving a lasting impression.

Top 8：Bo Bo Chicken/ 钵钵鸡‌

Bo Bo Chicken, also known as cold skewers, is a traditional Sichuan snack that originated in the Qing Dynasty and remains popular today. The version from Leshan is especially famous. It features tender chicken slices soaked in a cold, spicy broth served in an earthenware pot. Fresh, high-quality chicken is first boiled over high heat, then simmered slowly to ensure tenderness. After cooking, it is cooled in cold water to maintain a crisp skin and juicy texture. The deboned chicken is sliced, skewered on bamboo sticks, and immersed in a flavorful cold marinade made from chili oil, Sichuan pepper oil, and a rich blend of peanut and sesame sauces. The result is a bold, spicy, and aromatic delicacy with a signature numbing kick.

Top 9: Zhangcha Duck (Tea-Smoked Duck) / 烟熏樟茶鸭

Zhangcha Duck is a signature Chengdu delicacy known for its meticulous preparation and rich flavors. Made with tender drake harvested in autumn, the dish undergoes four intricate steps, marinating, smoking, steaming, and deep-frying. What makes it truly unique is the smoking process, which uses camphor leaves and tea leaves to infuse the duck with a distinctive, aromatic fragrance. The result is crispy skin, succulent meat, and layers of smoky, savory flavor that reflect the culinary artistry of Sichuan cuisine.

Top 10: Zhong Dumplings / 钟水饺

Zhong Dumplings are a shining gem among Chengdu’s traditional snacks, with a history dating back to the late Qing Dynasty over a century ago. These small, delicate dumplings feature thin yet chewy wrappers and finely minced pork filling made from a perfect balance of lean and fatty meat. What truly sets them apart is the rich, fragrant red chili oil sauce, vibrant in color, aromatic, and spicy without being overpowering. A beloved local delicacy, Zhong Dumplings are a must-try for anyone exploring Chengdu’s culinary heritage.

Top 11：Long Chao Shou / 龙抄手

Long Chao Shou is another famous traditional snack from Sichuan. It is the local name for wontons, and the term “Long” (dragon) symbolizes auspicious meanings such as “prosperity” and “vitality.” These wontons are made with thin, square wrappers filled with a flavorful secret-recipe meat mixture. Once cooked, they are served in either clear broth or spicy red chili oil, along with other seasonings. The dish is known for its tender texture, fresh taste, and rich, mildly spicy broth.

Top 12：Sandapao (sticky rice balls) / 三大炮

Sandapao is a traditional Sichuan snack with a fun origin and delicious taste. Its name “Three Big Cannonballs” comes from the unique way. It's made sticky rice balls are tossed onto a metal tray, creating a loud “bang bang bang” sound as they land. Coated in a sweet syrup and sprinkled with crushed peanuts or sesame, the snack is soft, chewy, slightly sticky, yet not greasy. Affordable and flavorful, Sandapao is a beloved treat that captures the playful spirit of Chengdu’s Street food culture.

Top 13：Bing fen (Ice Jelly) / 冰粉

Bingfen (Ice Jelly) is a must-try traditional Sichuan summer snack, perfect for cooling off and balancing out spicy dishes. Traditionally made from the seeds of the ice jelly plant, the seeds are placed in a gauze bag and soaked in mineral water for about three minutes. The bag is gently rubbed over the water surface until a thick, foamy liquid is released. This liquid is then filtered, mixed with lime water, stirred, and left to set for two hours before being chilled and cut into cubes.

The Ice Jelly is typically served with a variety of toppings such as fresh fruits, raisins, taro balls, and brown sugar syrup. Refreshing, smooth, and slightly bouncy in texture, its crystal-clear appearance and sweet, tangy flavors make it the perfect treat to beat the summer heat.

Where to Try Typical Food

Chengdu is known for its vibrant food scene, and there are many local restaurants in the city that are worth visiting. Here are a few recommendations for the best local restaurants in Chengdu:

Chen Mapo Tofu Restaurant /陈麻婆豆腐

Founded in 1862 during the Qing Dynasty, Chen Mapo Tofu Restaurant is one of Chengdu’s most iconic culinary institutions. With over 140 years of history, it has earned widespread acclaim for its rich flavors and masterful cooking techniques. According to local legend, laborers used to bring tofu and beef to Mrs. Chen, who transformed the simple ingredients into a mouthwatering dish that quickly spread by word of mouth. The restaurant’s secret lies in its signature seasoning, infusing each bite of tofu with deep, spicy, and savory flavors. A visit to Chengdu wouldn’t be complete without tasting this legendary dish where it all began.

• Recommended: Mapo Tofu, kung pao chicken, and dan dan noodles
• Operating Hours: 11:00-14:00, 17:00-21:00‌‌
• Address: No. 10 Qinghua Road, No. 10-12, Chengdu
• Tel: 028-87317216

Lao Ma Tou Hot Pot /老码头火锅

Founded in 2001 with just 13 tables, Lao Ma Tou has grown into one of Chengdu’s most iconic and expansive hot pot brands, and was among the first to bring authentic Sichuan hot pot to the national stage. Its flagship Yulin location now seats over 100 tables, offering a grand yet inviting setting. Specializing in traditional Sichuan-style spicy broth, Lao Ma Tou features a wide range of meats, vegetables, and handmade delicacies. With its cozy atmosphere and bold flavors, it’s a must-visit for those craving an authentic Chengdu hot pot experience.

• Recommended: Tripe, beef, ice jelly
• Operating 10:30Am-02:00‌‌Am
• Address: No. 19 Wuhouci Street, Chengdu, Sichuan

Huangcheng Laoma / 皇城老妈

Established in 1986, Huangcheng Laoma is one of the oldest continuously operating hot pot restaurants in Chengdu, and a representative of the city’s high-end dining scene. Known for its authentic Sichuan flavors and elegant presentation, the restaurant has earned numerous accolades over the years. In addition to its signature hot pot, Huangcheng Laoma also serves classic local dishes like Kung Pao Chicken, Boiled Fish, and Dan Dan Noodles. With its blend of refined ambience and rich culinary tradition, it offers an unforgettable taste of Chengdu’s spicy soul.

• Recommended: kung pao chicken, boiled fish, and dan dan noodles
• Operating Hours: 11:00-16:00 17:00-21:00
• Address: No. 20, Section 3, South Second Ring Road, Wuhou District (near Bauhinia Cinema)
• Tel: 028-85139999

Zhang Ji Wooden Bucket Fish / 张记木桶鱼

Zhang Ji is a local favorite in Chengdu, renowned for its signature wooden bucket fish. Guests can handpick their preferred fresh fish (boneless options available).

Inside the wooden bucket, river stones heated to over 300°C are first added, followed by a flavorful broth made from a secret recipe. Freshly sliced fish is then gently placed into the bubbling mixture. As the broth swirls and boils, rich aromas begin to rise. Just three minutes later, the lid is lifted and a wave of irresistible fragrance fills the air—the fish is now tender, juicy, and bursting with flavor. This theatrical and delicious cooking method locks in freshness and delivers a truly unforgettable taste of Chengdu’s culinary artistry

• Recommended: Barrel fish, corn cake, ice jelly
• Operating Hours: 10:00-22:00
• Address: No. 15, Yulin South Road, Wuhou District (2nd Floor, Yulin Life Plaza)

Yu's Family Kitchen / 喻家厨房

This restaurant is located in a traditional courtyard. The atmosphere is charming and the food is delicious. Featured by the BBC and Financial Times, and praised alongside culinary icon Chua Lam, Yu’s Family Kitchen is a celebrated Chengdu restaurant known for its artistic presentation and innovative Sichuan cuisine. A paradise for food lovers, it offers a refined twist on traditional flavors with creative, beautifully crafted dishes. One signature item is the Calligraphy Brush Pastry—a playful creation resembling a real brush, with a crispy Chinese-style puff pastry "tip" filled with savory beef floss, served with tomato sauce for dipping. Chef Yu’s imaginative approach has made this restaurant a must-visit for those seeking a gourmet journey through modern Sichuan cooking.

• Recommended: Camphor tea duck, steamed chicken egg, deep-fried river shrimp, spicy local chicken, sweet and sour pork
• Operating Hours: 10:00-22:00
• Address: No. 43, Narrow Alley, Xiatongren Road, Qingyang District, Chengdu

Shu Nine Incense Pot / 蜀九香

Another popular hot pot restaurant in Chengdu, Shu Nine Incense Pot is known for its spicy broth and fresh ingredients. The restaurant also serves a variety of other Sichuan dishes, including fried rice cakes and stir-fried beef with chili peppers.

• Recommended: Beef tripe，nine-spice beef，pork ribs and soft tofu
• Operating Hours: 11:00-23:00
• Address: No. 11-2 Nijiaqiao Road
• Tel: 028-85570362

These are just a few of the many great local restaurants in Chengdu. Whether you're looking for spicy Sichuan dishes or more traditional Chinese cuisine, you're sure to find something delicious in this city.

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