27 Must-Try Dishes in Chengdu for an Authentic Taste of Sichuan

1. Sichuan Hot Pot (四川火锅)

2. Dan Dan Noodles (担担面)

3. Long Chao Shou (龙抄手)

4. Fuqi Feipian (夫妻肺片)

5. Zhong Shuijiao (钟水饺)

6. Chuan Chuan (串串)

Bo Bo Chicken originated in Leshan, Sichuan. The “Bo Bo” part refers to a type of pottery bowl filled with broth, and the “Chicken” part represents the main ingredient—chicken. Over time, the dish has expanded, and now it includes not just chicken but other meats and vegetables as well. Ingredients that are typically used in hotpot or spicy skewers, like duck intestines, beef tripe, tofu skin, kelp, and lotus root, are also used in Bo Bo Chicken.

The most important part of Bo Bo Chicken is its broth. When the broth is done right, it’s hard for the dish not to be delicious. The two most common broths are the red oil broth and the rattan pepper broth.

The red oil broth is made with chili peppers and Sichuan peppercorns, creating a rich and spicy flavor. The rattan pepper broth has a special fragrance and mild numbing feeling, giving it a refreshing and lighter taste.

While both hotpot and Chuan Chuan are spicy, Bo Bo Chicken is served cold, so the spice level is more manageable. If you want to try Sichuan’s spicy flavors but aren’t used to super hot food, Bo Bo Chicken might be a good option for you.

Chengdu 冒菜 (mào cài) is a popular Sichuan dish that involves a variety of ingredients—typically vegetables, meat, and tofu—that are boiled in a flavorful, spicy broth and served with seasonings.

You can select from a wide range of vegetables (such as potatoes, lotus root, mushrooms, cabbage), meats (like beef, chicken, or fish), and tofu (including varieties like fried tofu or tofu skin).

The selected ingredients are cooked in a pot of hot, numbing, spicy broth, which is typically made with Sichuan peppercorns, chili oil, and various spices. The broth can range from mildly spicy to very fiery depending on your preference.

Once the ingredients are cooked, they are served with additional seasonings like sesame oil, garlic, vinegar, soy sauce, and sometimes more chili powder. The dish is often served with rice to help balance out the heat.

Mao Cai has a similar vibe to hot pot, but it’s usually served as a more individual portion rather than in a large communal pot.

9. Spicy Rabbit Head (麻辣兔头)

Chengdu Spicy Rabbit Head is a spicy, flavorful street food that comes from the Sichuan region, specifically Shuangliu County in Chengdu. If you’re an adventurous eater, this dish is definitely one to try!

The rabbit heads are first blanched in boiling water, then soaked overnight in a mixture of salt, cooking wine, and ginger powder to infuse flavors. The next day, they’re stewed with a mix of spices, including fennel, cinnamon, and the signature mala seasoning — a combination of Sichuan peppercorns and dried chilies.

The result? A dish where the meat is tender and flavorful, and the bone is easy to separate but still gives a satisfying chew. The mala spices soak deep into the rabbit head, giving each bite a kick of numbing heat that tingles your tongue and satisfies your taste buds.

If you’re looking to try the best, head to Shuangliu Laoma Tutou, a famous spot in Chengdu that’s known for its authentic version of this dish.

The king of Sichuan dishes, Mapo Tofu is the ultimate comfort food for lovers of bold flavors and spice.

This iconic dish features soft tofu, simmered in a savory, spicy sauce made with chili oil, doubanjiang (fermented bean paste), and Sichuan peppercorns, which give it that unmistakable numbing sensation — a perfect balance of numbing heat and fiery spice. The tofu is often paired with ground pork or beef, though some variations use chicken, adding depth and richness to the dish.

On its own, Mapo Tofu isn’t overwhelmingly spicy; the heat comes from the chili peppers, while the numbing sensation from Sichuan peppercorns provides the defining numbing kick.

When served, this dish is often accompanied by a bowl of steamed rice, which helps balance the bold, complex flavors. The rich, savory sauce and tender tofu create a satisfying, melt-in-your-mouth experience.

Looking to try Mapo Tofu in Chengdu? It’s available everywhere from street vendors to high-end Sichuan restaurants. For the best experience, head to Chen Mapo Tofu in Chengdu, where the dish has been perfected over generations and remains a crowd favorite.

As described, 宫保鸡丁 (Gōngbǎo jīdīng), or Kung Pao Chicken, is considered one of the signature dishes of Sichuan cuisine and is a favorite in Chengdu. This dish is widely loved for its vibrant flavors, combining the perfect balance of spicy, savory, and numbing tastes.

Kung Pao Chicken is made with bite-sized cubes of chicken, which are stir-fried with roasted peanuts, dried chilies, and Sichuan peppercorns. The chicken is first marinated to enhance its flavor, then cooked in a wok with a savory sauce made from soy sauce, sugar, vinegar, and a generous amount of chili oil, giving it that signature numbing and fiery flavor at the same time.

The peanuts add a delightful crunch, and the dried chilies bring the heat, but the magic of Kung Pao Chicken is in the Sichuan peppercorns, which create the signature numbing sensation that is the hallmark of Sichuan cooking.

Traditionally, Kung Pao Chicken is not too spicy; the sweetness of the sauce balances the heat, and the rich peanuts round out the flavor profile. It’s a quick, satisfying dish that perfectly captures the bold essence of Sichuan cuisine.

Though it originated in Sichuan, the dish gained popularity outside of China and has become a staple in Chinese restaurants around the world. In fact, the international version of Kung Pao Chicken is often modified to be less spicy and may not include the numbing Sichuan peppercorns.

辣子鸡 (Lazi Ji), or “spicy chicken,” is a beloved dish from Sichuan cuisine, renowned for its bold and vibrant flavors. The dish is typically made by frying chicken pieces until they’re crispy and then stir-frying them with a generous amount of dried red chilies, Sichuan peppercorns, and a mix of aromatics like garlic, ginger, and scallions. This results in a tantalizing combination of heat from the chilies and a numbing sensation from the peppercorns, a hallmark of Sichuan’s spicy flavor profile.

There are variations depending on region and personal preferences, but the basic idea remains the same — a deeply savory, spicy, and fragrant dish that packs a punch. Despite the intense heat, the dish is incredibly satisfying and addictive, making it a must-try for anyone eager to experience the full depth of Sichuan cuisine.

Lai Tang Yuan has been around for over 100 years, starting in the Guangxu period of the Qing Dynasty. It is a well-known traditional snack in Chengdu.

At first, it looks similar to regular sweet rice dumplings, but Lai Tang Yuan has a thinner skin and more filling. When you eat it, the dumpling is soft, chewy, and sweet, and it melts in your mouth.

Made with glutinous rice dough, the dumplings are filled with black sesame, peanuts, or walnuts. After being boiled, they are white and smooth, with a soft, sweet flavor. The most popular filling is black sesame, but you can also try other new flavors like rose or iced tangerine.

Ice jelly was first made in the Yunnan and Guizhou regions and later brought to Sichuan, where it became very popular. It’s a favorite summer treat in Chengdu. The jelly has a smooth texture and a great taste, and it’s also affordable, which makes it loved by many.

The smooth texture is the main feature of ice jelly, but the flavor comes from the toppings. Just like Sichuan dumplings or noodles, the success of the dish depends on the toppings.

Popular toppings include roasted sesame, crushed peanuts, hawthorn, raisins, red beans, coconut jelly, sunflower seeds, soy powder, and tapioca pearls. The base can be brown sugar syrup, rose syrup, osmanthus syrup, or sour plum juice. In Chengdu, a bowl of ice jelly is often filled with toppings.

There are many different types of ice jelly, such as fruit, glutinous rice cake, rose, and regular. You can pick your favorite, but I think the regular one is the best and most refreshing.

Sichuan has many types of starch jelly noodles, or liangfen, such as yellow, white, hot, and sweet potato jelly. Each has its own color, flavor, and ingredients, which change depending on whether it’s made from rice or beans.

Sichuan traditionally names liangfen based on its color or main ingredient. White liangfen, a popular type, is translucent and has a soft, light texture similar to firm yogurt.

In Chengdu’s markets, you’ll often find white liangfen made from fine pea starch, also known as pea jelly.

A classic way to eat pea jelly is to cut it into strips and mix it with red chili oil, chopped chilis, garlic, and vinegar, similar to the northern Sichuan style. It’s silky and tender, practically melting in your mouth.

Boiled Fish in Spicy Oil is a popular Sichuan and Chongqing dish known for its intense, flavorful kick. Unlike many other ways of cooking fish, this method completely removes any fishy taste while keeping the meat tender, smooth, and rich without feeling greasy.

Fresh fish is used, prepared immediately before cooking. It’s then combined with hot chili peppers, Sichuan peppercorns, and seasonings that give the dish its vibrant red color and powerful, spicy flavor. This dish truly reflects the warmth and boldness of Chengdu’s cuisine, with each bite delivering a spicy kick and a pleasant numbing sensation.

In Sichuan, Shao Bai is a must-have dish for celebrations and gatherings. This delicious pork belly dish is known for its rich, lingering flavor.

To make Shao Bai, pork belly with skin is first roasted on a hot pan until the skin blackens, then cleaned, boiled briefly, and dried. Dark soy sauce is rubbed on, and the pork is pan-fried until the skin bubbles. Slices of the pork are arranged in a bowl with ginger, Sichuan pepper, sugar, salt, and a little vinegar, then topped with the tender stems of mustard greens before steaming. When ready, it’s served by flipping it onto a plate.

Shao Bai comes in two styles: savory and sweet. The savory version has greens that soak up the pork’s juices, while the sweet version uses sticky rice, red bean paste, or black sesame paste, offering a subtle sweetness.