Discover Sichuan’s lesser-known but equally mouthwatering dishes
When people think of Chengdu, two dishes usually come to mind: hot pot and mapo tofu. While they deserve their fame, Chengdu’s culinary landscape goes far deeper than these spicy staples. If you’re planning a food tour in Chengdu, it’s time to expand your palate.
In this guide, we explore underrated dishes that locals love and tourists often miss — a must-read for anyone seeking authentic Chengdu flavors.
1. Tian Shui Mian (Sweet Water Noodles, 甜水面)
Thick, chewy noodles tossed in a sauce that’s sweet, spicy, garlicky, and deeply umami. The balance of sugar and chili oil might surprise first-timers, but locals are obsessed.
Where to try it:
Zhang Liang Tian Shui Mian (张凉甜水面) — small local chain, consistent flavor
2. Dan Dan Noodles (担担面)
Forget the watered-down versions you might have had elsewhere. In Chengdu, Dan Dan noodles are a bold, dry dish made with minced pork, chili oil, pickled vegetables, and numbing peppercorns.
Why try it:
It’s spicy, savory, tangy, and comes in small bowls — perfect for sampling multiple dishes.
3. Guo Kui (锅盔夹肉)
A flaky, pan-fried stuffed bun. The exterior is crispy while the inside is usually filled with braised pork, beef, or even spicy bean paste.
Chengdu twist:
Some stalls dip Guo Kui in chili sauce before serving for extra punch.
4. Cold Chicken in Chili Oil (口水鸡, Mouthwatering Chicken)
Poached chicken drenched in chili oil, Sichuan peppercorn, garlic, and vinegar. Don’t be fooled by the simple appearance — it’s bursting with layered flavor.
Best part:
Served cold, it’s refreshing and spicy — a rare combo.
5. Liang Fen (凉粉)
A jelly-like noodle dish made from mung beans or peas, served cold with garlic, vinegar, soy sauce, and chili oil.
Texture alert:
Slippery, smooth, and addictively spicy. A perfect summer snack.
6. Sichuan-Style Rabbit (冷吃兔 / 香辣兔丁)
Yes, rabbit. Diced and stir-fried with Sichuan peppercorns, dry chilis, and sesame seeds. It’s served cold and usually eaten with beer.
Locals love it:
Especially in the suburbs — try it at a countryside restaurant or night market.
7. Dou Hua (豆花, Spicy Tofu Pudding)
Soft tofu drenched in spicy sauce. Think of it as the savory cousin of dessert tofu.
Why it’s special:
A simple dish that lets you appreciate the heat and freshness of Sichuan chili oil.
Why Go Beyond Hot Pot and Mapo Tofu?
While hot pot is an experience and mapo tofu is an icon, these lesser-known dishes are the heartbeat of everyday Chengdu cuisine. They’re what locals eat for lunch, what they crave late at night, and what they recommend to friends.
Tips for First-Time Visitors:
Go with a local guide or food tour if possible — some places are off the map.
Start mild — spice levels vary wildly, and not all heat is labeled.
Eat small portions — many dishes are served in tapas-style plates, so you can sample more.
Final Thoughts
Chengdu is a UNESCO City of Gastronomy for a reason. Beyond the famous names, there’s a world of unique, unforgettable dishes waiting to be discovered. So the next time you’re in Chengdu — don’t just eat hot pot. Eat like a local.
