Famous Chengdu food Archives

Sichuan Chicken Tofu Pudding (Ji Douhua)

Sichuan Chicken Tofu Pudding – or Ji Douhua – as it is known, is a dish fit for very important people. Traditionally prepared as part of state banquets, the appearance of the dish resembles tofu pudding, and while it may seem simple to make, in fact, it is deceptively so and requires great skill and […]

Steamed Chinese Cabbage in Supreme Soup (Kaishui Baicai)

Kaishui baicai or steamed Chinese cabbage in supreme soup is literally ‘wombok in boiled water’, but as with many famous Chengdu foods, the simple name disguises a more complex dish. Like Sichuan Chicken Tofu Pudding, this is a Sichuan dish that bucks the trend that Chengdu is synonymous with only hot, spicy food. Not at […]

Sichuan Hotpot
(Sichuan Huoguo)

We’ve already written about Sichuan hotpot (you can jump in here and learn about Haidilao hotpot), but here are just a few more fun facts to stash in your Chengdu cuisine storehouse. Let’s face it, any visitor to Chengdu has to try a traditional Sichuan hotpot, but if the mere thought of chili brings on […]

Shredded Pork Sauteed in Spicy Garlic Sauce
(Yuxiang Rousi )

Okay, so the ChinaTours.com team is totally obsessed with spices and garlic flavored anything, which is exactly why yuxiang rousi – or shredded pork sauteed in spicy garlic sauce – is on our list of must-try Chengdu famous foods. The base of this dish is a classic sweet and sour ‘fish-fragrant’ sauce made with salt, […]

Kung Pao Chicken
(Gongbao Jiding)

Any dish that goes by the name Kung Pao chicken must surely arouse your interest, right? We couldn’t agree more! Kung Pao chicken, or Gongbao Jiding, is diced chicken sauteed with chili and peanuts. Originating during the Qing dynasty and named after Ding Baozhen, a Sichuan government official, the dish was the result of a […]

Sichuan Style Twice-Cooked Pork
(Hui Guo Rou)

Another dish that emerged during the Qing dynasty, hui guo rou or Sichuan style twice cooked pork is perhaps the most beloved Sichuanese dish. The dish is so-named because the pork belly is first boiled in water with ginger, shallots, and cooking wine before being stir-fried with Sichuan peppercorns, cabbage, and bell peppers. Now, hui […]

Sliced Beef and Beef Offal in Chili Sauce
(Fuqi Feipian)

Yet another famous dish representative of famous Chengdu food and Sichuan cuisine, sliced beef and beef offal in chili sauce – or fuqi feipian – enjoys an interesting history. At the end of the Qing dynasty, many street vendors and peddlers sold a cold dish of stewed offal mixed with soy sauce, red chili oil, […]

Spicy Sichuan Boiled Beef
(Shuizhu Niurou)

A classic Sichuan famous dish, the literal translation of shuizhu niurou is water boiled beef, a name which belies just how flavorsome it is. During preparation, beef slices are marinated with egg, salt, pepper powder, soy sauce, starch, and oil. Vegetables such as bean sprouts and leafy greens are then stir-fried or blanched. In a […]

Mapo Tofu
(Mapo Doufu)

Typically Sichuan (code for hot and spicy), mapo tofu has a story to it in the same way many other Chinese dishes do. Legend has it that Chen Mapo, owner of a Sichuan province restaurant in Chengdu, is the inspiration for this famous Chinese dish, which was so named because of the distinctive freckles or […]