Chengdu Food Guide: Five Things You Must Not Miss

The Sichuan cuisine is considered to be one of the eight great Chinese cuisines because of its bold and unique flavors that are derived mostly on the spiciness and pungency of different chilis and spices particulary the Sichuan peppers. And for chilli-lovers and everyone who wants to indulge in the authentic Sichuan flavors, the best place to find the legendary Sichuan classics in on Chengdu, the capital of the Sichuan province.

Chengdu is popular in China because of its wide range of food choices - from streetfoods, hotpots, noodles, mapo tofu, and other Sichuan dishes. If you are planning to go on a foodtrip to Chengdu, here are some of the things that you must not dare to miss.

The Chuan Chuan Xiang Skewers

Chuan Chuan Xiang Skewers is popular in Chengdu especially for groups of customers who come in bulk. This dish is one of the classics in Chengdu and in fact, you can find stalls and restaurants selling Chuan Chuan Xiang Skewers in almost every corner of Chengdu. All you have to do is to pick the skewers with the raw vegetable, meat, enoki mushrooms or bean curd of your choice then let the servers cook them for you. The skewers that you chose will be cooked in an extremely hot and spicy broth that is filled with Sichuan peppers and then serve to you with the same soup where the skewered meats or veggies are cooked.

Zhangfei beef

According to Top China Travel, just like the Chuan Chuan Xiang, Zhangfei beef can be found all over Chengdu. It is a Chinese specialty with a powerful hint of the spicy Sichuan flavour. The packaging of the Zhangfei beef is derived from its own brand culture showing the signature traditional face make-up from the Culture of the Chinese Three Kingdoms. Zhangfei beef is composed of beef jerky that is of different sizes that is spiced with the unique Sichuan flavors.

Spicy Mung Bean Jelly Noodles

Commonly known in Chengdu as the Liangfen, the Spicy Mung Bean Jelly Noodles is actually a must-try when you are going on a foodtrip to Chengdu. It is a traditional Sichuan dish that is composed with thick and translucent noodles that is made from mung bean starch. After being boiled in water, the noodles are then tossed in a savory sauce that is flavoured with a lot of chilli oil, Sichuan peppers, sesame paste, julienned carrot, crushed garlic, say sauce and vinegar. According to the Food Ranger, the best place to go on for a bowl of Spicy Mung Bean Jelly Noodles is on Dòngzi wéi zhāng lǎo èr liángfěn.

Husband and Wife Lung Slices

Traditionally called as the Fuqi feipian, the "Husband and Wife Lung Slices" is a well-known Sichuan dish that is served either cold or hot and as an appetizer. The dish is composed of thin slices of beef and beef offal that is bathed in a savory combination of Sichuan peppercorns, a lot of chilli oil, sugar, garlic, and vinegar. As time went by, the original ingredient of the dish which was beef or beef offal was replaced by a variety of lamb and other meat slices. However, many customers, especially the locals, still prefer to order the traditional one.

Mapo tofu

Mapo tofu is also known on the Sichuan cuisine as the "Pockmarked grandma's tofu". The dish is considered to be one of the most in-demand Sichuan dishes of all times. It is typically a tofu set in a spicy, thick sauce that is bean-based and topped with minced meat that can usually be either beef or pork. Mapo tofu is also regularly cooked with fermented black beans also known as he douchi.