Pai Hotel Chengdu North Railway Station

Famous for its flat noodle soup, this eatery inevitably attracts long queues. Diners can see four chefs pulling a piece of dough to make the signature noodles – thin, soft, but with a lovely chew. The choice of toppings is relatively concise, but spicy and mild versions are available. Try the spicy beef with a hint of sweetness, or for a milder option, order the stewed free-range chicken loaded with shiitake aromas.

This simple shop is clean and bright, with a picture frame window looking into the kitchen. The menu has three sections: dumplings, wontons, and noodles, all handmade in-house. The pork and chive dumplings in sour soup stand out in particular – the soup imparts deep flavours of laver, dried shrimp and sesame. Try also the wontons in a flavourful pork bone broth that takes six hours to make. Ask for a table on the terrace on a fine day.

Set in a delicate stone garden, this restaurant in a quaint building offers private dining rooms only. The kitchen team painstakingly and faithfully revives nostalgic Sichuanese recipes. For example, the cabbage in chicken consommé takes hours to prepare and boasts a rich, crystal clear broth with exceptional depth. Contrasting textures and a tingling sensation depict the mapo tofu with diced beef and fish snout. Delicate service adds to the experience.

This low-key private dining concept can dispense with signage. The owner-chef Lan Guijun is a local legend who raised Sichuanese cooking to the level of haute cuisine, so foodies always find their way here. The quaint rustic room is dotted with ceramic art and pottery made by the chef himself. The dishes of the elaborate, multi-course set menus depend on market availability, but you can specify food allergies when booking.

The owner-chef, who used to work in a famous restaurant, uses traditional techniques to make noodle soups and assorted toppings, each boasting a substantially different taste profile. Noodles dressed in minced pork sauce with sesame paste, red chilli oil and Sichuan pepper are a regional classic exuding intoxicating aromas. Those who prefer less heat opt for dumplings in seafood soup. All noodles come in three portion sizes to suit a range of appetites. Alfresco seating only.

Dim sum

This ‘hole in the wall’ may lack bells and whistles, but it’s popular with locals. Soup and tossed noodles are divided into 3 trifectas, namely the ‘old’, ‘new’ and ‘more’. Blanched noodles tossed in spicy meat sauce with diced string beans in the ‘old’ category is the most popular item. Feel free to order wontons with chopped chillies on the side. And nothing cools your mouth better than a bowl of tofu dessert with red bean soup.