Hotpot originally was a simple and hastily made dish for poor boat people keep warm in cold weather. Now it has become commonplace for anyone because of its numerous ingredients, and the variety of meat and vegetables used. There are numerous different flavors available including lamb and fish. With the steaming pot in the middle of table, groups of friends and family happily chat away as they cook and then pick out their favorite foods. These parties are a fun-filled social event where you can sit back, relax, and nibble away to your heart’s content. Top hotpot restaurants in Chengdu include Shizilou Hotpot Restaurant and Huangcheng Laoma Restaurant, which has opened numerous outlets not only in Chengdu but also in many other major Chinese cities.
Ma Po’s Bean Curd (Bean curd with mince and chili oil)
Ma Po’s Bean Curd or Ma Po Tofu, is wildly popular throughout China and originated at a restaurant in Chengdu. The tofu is served hot and soft, covered in a spicy Sichuan peppercorn hot sauce and mixed with a small portion of minced meet. Chen Ma Po’s Bean Curd Restaurant serves the most authentic one.
Gong Bao Ji Ding (Spicy diced chicken with peanuts)
This dish may well be the world’s most popular Chinese dish. It is also one of the only recipes that has remained largely unchanged, despite the fact that it has been exported to Chinese restaurants all over the globe. Made from spiced chicken and peanuts, gongpao jiding blends sweet and sour flavors to create an internationally adored dish.
Shui Zhu Niu Rou( Boiled Beef)
To experience the experience the true extent of Sichuan spice, try out “Boiled Water Beef.” Morsels of beef along with a mixture of vegetables which can include (among other things) bok choy, lettuce, and sprouts are cooked and then served in a big vat of hot oily soup. Those who have an exceptional craving for spice (and a relative lack of concern for caloric intake), have been known to drink the soup.
Hui Guo Rou Pian (Twice cooked spicy pork slices)
The process of cooking this dish requires boiling pork rib steak chunks in hot water with slices of ginger and salt first. Then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in this dish are cabbage and peppers.
Yu Xiang Rou Si( Shredded Pork in Fish Source)
“Smells Like Fish Pork” is a sweet and moderately spicy dish cooked with wood ear mushroom and green hot peppers. Don’t let the name fool you. This dish, if cooked properly, does not taste anything like fish.
La Zi Ji( Spicy deep-fried chicken)
It consists of marinated, deep-fried pieces of chicken that are then stir-fried with garlic, ginger, and chili peppers.The chicken and chilies are served together and diners use chopsticks to pick out the pieces of chicken, leaving the chilies in the bowl. The long lost cousin of Kung Pao Chicken, “Spicy Chicken Bits” is spicier than Kung Pao, but not as sweet, and without the peanuts.
Fu Qi Fei Pian (Braised Cow Lungs)
This is a cold dish unique to Sichuan that was created by an affectionate couple fifty years ago. Literally translated, the name of the dish means “Couples Lungs” but in fact, the dish is not made from lungs but from other inner parts. The meat is stewed in soy sauce and then served with chili oil, pepper, sesame, and peanuts.
Chao Shou (Chengdu Wonton)
Commonly known in Cantonese and the West as “wonton soup”, the dumplings bobbing in this light broth are soft, tender and stuffed with delicious ingredients.
Ma La Tang (Tongue Numbing Soup)
Ma La Tang, also called Chuan Chuan Xiang, is somewhat like hotpot.Sliced raw meats, entrails, internal organs, and vegetables are skewered on bamboo sticks and dipped into a pan of boiling spicy soup mounted above a heating device.
Dan Dan Noodles
Dan Dan Noodles is a famous Sichuan street food. Freshly boiled noodles are served in a sticky and pungent red oil, topped with a very flavorful ground pork sauce, and sprinkled with fried peanut flakes. This noodle dish is more of a snack than a main dish. You won’t find a big bowl of Dan Dan served in restaurant. It is usually served in a very small bowl – plain in appearance yet super rich in flavor. If you look at the ingredient list, you’ll know why this dish is so simple yet flavorful. The authentic version contains nearly 30 ingredients and brings them together to craft a beautiful bowl of noodles.