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Foods & Drinks

The Best Sichuanese Dishes In Chengdu You Must Try

Chengdu is known for its mouth-wateringly spicy Sichuanese cuisine, as well as huge pandas, old traditions, and unique tea houses. Chengdu’s culinary culture has two primary components, the Sichuan pepper, and the chili pepper, which entice visitors to this region. The two combine to create some of the world’s spiciest meals, which residents cheerfully consume and have made Sichuanese cuisine famous worldwide. Here are the best Sichuanese dishes in Chengdu for you.

The Best Sichuanese Dishes In Chengdu 

Mapo Tofu

The Best Sichuanese Dishes In Chengdu |  Mapo Tofu

Mapo Doufu, one of the most famous Sichuanese meals in the world, has won the hearts and minds of Chinese diners all throughout the country, as well as many fans all over the world. In its purest form, the meal consists of soft, vibrating cubes of tofu set in a savory crimson sauce consisting of fermented broad bean paste (Dubàn,) fermented black bean paste (Duch,) and chili paste, along with a little minced pork and Sichuan numbing pepper.

The name translates to “Pockmarked wife’s tofu” and is claimed to be based on a woman named Wen Qiaoqiao from the late Qing Dynasty. She was the pockmarked man’s (ma’zi) wife (po) and an incredible cook who, according to folklore, invented this dish as a cheap and delectable choice for the working men who frequented her restaurant.

Dandan Noodles

The Best Sichuanese Dishes In Chengdu | Dandan Noodles

This is another meal that may be found in various forms throughout China, but the best version may be found in the city where it originated. While some versions include sweet sesame paste or peanut butter, Sichuanese dan dan noodles are all about the contrast of sharp textures and spicy flavors against soft, yielding noodles.

Ground pork is fried at high heat with preserved vegetables (Yá cài, ) and then topped with fried soybeans in this famous snack meal. The ingredients are then combined to create the ideal pick-me-up. The term “dandan” alludes to the poles that sellers used to transport noodles and sauces down the street.

Sichuan Oil-Boiled Fish

The delicate, flaky fish is addicting when combined with the intense flavors of chiles, Sichuan pepper, and hot oil. In a restaurant, you’ll normally pick your fish from the menu (catfish is delicious), then have it filleted and marinated in rice wine and white pepper. The fish is then briefly poached with green vegetables and potato starch noodles, then drained and combined with chilies, ginger, green onion, garlic pieces, and frequently, cilantro in a big mixing bowl. The oil is then poured over the top once it has been heated almost to the point of smoking. The end dish is really fragrant and filling. It’s no surprise that the meal is now available in eateries across the country.

White Fungus Soup

The white fungus soup, derived from the edible fungus also known as snow fungus and white tree-ear, is notably popular as a snack dish. This sweet soup, which is frequently blended with berries, nuts, lotus seeds, dried longan, or goji berries, has a wide range of flavors and textures. This dessert soup is popular in Chengdu during hot weather, and the white fungus is thought to provide health benefits, including healthier skin, respiratory systems, and lungs.

Fuqifeipian

This meal is one of the best Sichuanese dishes in Chengdu. It translates to “Husband and Wife Offal Pieces,” is very popular. Lung is rarely used, despite its name, but other offal is. Thinly sliced beef, stomach, and tongue are slathered in a moreish sauce of black vinegar, chile oil, Sichuan peppercorns, and sesame oil in this cold meal. There is evidence that the meal was served during the late Qing Dynasty, when it was popular among students and laborers because of its inexpensive cost and delectable flavor. Later, in the 1930s, a married couple in Chengdu became famous for the meal, which was so good that a merchant presented the pair with a gold plate reading Fuqi Feipian, and the name has stuck since then.

Bangbang Chicken

Bangbang Chicken

Another small snack that may be found on carts around Chengdu is this chilly dish of shredded chicken and cucumber coated with numbing, fiery chili oil. It takes its name from the process of cooking, which entails rolling the chicken to tenderize and even out each piece before shredding.

The story begins in a time when eating chicken was a luxury, extremely expensive, and offered by the slice – but buyers were extremely picky. By “beating the chicken” and levelling out the thickness of the bird, then shredding it, one especially economical chef discovered that all of the chicken was produced equal.

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