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Fried rabbit meat with chili
This is one of Chengdu's signature local dishes and is considered by many to be a symbol of the city. The main ingredient is rabbit meat. The meat is grilled over a fire until the outer skin is glossy, golden brown, and visually appealing. It is then sliced into small pieces and deep-fried over high heat with a large quantity of chili peppers, including red, green, and Sichuan peppers. The seasoning is the key factor determining the deliciousness of this dish.
Smoked sausage
This is a snack you can easily buy as a souvenir after your trip to Chengdu. Smoked sausage has a distinctive spicy flavor, the sweetness of sugar blends with the savory, rich taste of meat, and a subtle smoky aroma that is very delicious. You absolutely shouldn't miss this dish when traveling to Chengdu because its price is also very reasonable and economical.
Cold chicken in chili oil
Winter in Chengdu is considerably colder than in other parts of Sichuan, so the local specialties are characterized by their spicy and hot flavors, and the use of chili oil. While "chicken chilled in chili oil" has the typical spicy flavor of Chengdu cuisine, it lacks the typical heat, making it a rare and hard-to-find dish. To prepare it, individual pieces of chicken are boiled using a secret recipe, then drained and cooled before being generously topped with a unique reddish-yellow sauce with a pungent chili oil aroma. Besides chicken, the dish also includes sugar and black sesame seeds to balance the spiciness and enhance the flavor. "Chicken chilled in chili oil" is absolutely heavenly for those who can handle spicy food, but it's hell for those who can't. If you can't eat spicy food, you can only admire it from afar.
Sichuan-style steamed buns in chili oil.
Chili oil is a vital condiment for the people of Chengdu. The dumplings used in this dish are special because their wrappers are very thin, don't use baking powder, and are folded into a crescent shape to enclose a filling of only pork and fresh ginger. After being steamed, the dumplings are then generously covered in chili oil. This chili oil, made with sugar, garlic, and other ingredients, is the soul of the dish. With one bite, you'll experience a spicy flavor that permeates your entire stomach.
Mapo tofu (Ma Po tofu)
Mapo Tofu is named after its creator, a woman with a pockmarked face from the Qing Dynasty. This dish is made from soft tofu with minced beef or pork, and a spicy Sichuan bean paste sauce with peppercorns. It's an incredibly spicy dish that can tingle your tongue and lips.
Dandan Noodles
This dish has been around for a very long time, since approximately 1841. A complete bowl of Dandan noodles includes the main ingredients: minced pork at the bottom, and hot, blanched egg noodles topped with seasonings such as pepper, vinegar, chili paste, and green onions. Dandan noodles are often served as an appetizer at parties, with a unique spicy flavor that can instantly awaken all your senses.
Wood-fired grilled chicken
This dish features fresh, delicious chicken that is fried with ginger and Sichuan peppercorns, then simmered in fermented bean paste, marinated with chili peppers, garlic, and pickled vegetables, and topped with potatoes and green beans. The wood-grilled chicken is served hot at the table; the chef himself brings it out and places the pan in the center of the table to prepare it in front of the diners.
Marinated beef steamed in a clay pot
This is a classic dish from Leshan, with tender, tofu-like meat that seems to melt in your mouth from the first bite. The preparation is elaborate, from coating the beef with rice flour, adding minced garlic and chili powder, to steaming it in a bamboo pot for a sufficient amount of time to allow the spices to blend together, and the sauce to thicken and release a rich aroma. The dish isn't too spicy, so even those who can't handle much spice can enjoy it.
