When it comes to iconic Chengdu cuisine, hotpot reigns supreme. This fiery and flavorful dish is more than just a meal—it’s a cultural experience that unites people over bubbling broth and endless conversation.
The Soul of Sichuan Cuisine
Chengdu’s hotpot is famous for its numbing-and-spicy “mala” flavor, achieved with Sichuan peppercorns and dried chili. Locals take pride in their spice tolerance, but don’t worry—there are milder broths available for those new to the experience.
What to Dip
Classic hotpot ingredients include:
Thinly sliced beef and lamb
Fresh vegetables like lotus root, potato, and mushrooms
Handmade fish balls and tofu
Exotic local delicacies such as duck blood or beef tripe (optional but adventurous!)
Where to Try
Haidilao Hotpot (海底捞): A chain known for exceptional service and variety.
Shujiuxiang (蜀九香): A more local and authentic taste of Chengdu’s hotpot culture.
Lao Ma Tou (老码头火锅): Popular for its deep-flavored broth and vibrant atmosphere.
Insider Tips
Choose a “yuan yang” (鸳鸯锅) pot if you want both spicy and non-spicy soup bases.
Don’t forget the dipping sauces—mix your own using sesame oil, garlic, cilantro, and more.
Go during dinner time to enjoy the buzzing local vibe, but be prepared for long waits at popular spots.
