春熙路/太古里
市中心商圈,美食购物多,交通最方便

Prcmise, CC BY-SA 4.0, via Wikimedia Commons
☀️ 最佳月份:3月, 10月
高/低温为月均值,💧为月均降水(2022–23,Open-Meteo);绿色=体感舒适且少雨。
市中心商圈,美食购物多,交通最方便
城市中轴,换乘方便,茶馆与公园近
老街巷与院落感,节奏较慢,精品酒店多
三国文化与小吃街,游客氛围浓
南城较安静,餐饮成熟,去机场方便
高新区新城,高楼商场与会展酒店集中
区域画像为参考信息(联网生成,以实地为准);不按价格或佣金排序。
成都主要有天府机场TFU和双流机场CTU。TFU优先坐地铁18号线,约30-40分钟到火车南站,再换1号线进天府广场等市中心,全程约50-70分钟;也有机场大巴到春熙路、成都东站、环球中心、金沙等,出租/网约车约50-80分钟。CTU可坐10号线再换乘,进中心约35-50分钟;也可坐城际铁路到成都东/南站。
市内首选成都地铁,覆盖机场、火车站、春熙路、天府广场、人民公园、武侯祠/锦里、火车南站和高新区。游客可买单程票,用支付宝/微信乘车码、天府通卡/APP,或支持的非接银行卡。选酒店尽量步行到地铁站;早晚高峰拥挤,深夜或去熊猫基地等外围点位可用出租/网约车。
信息截至 2026-06-20,以运营方当前班次/票价为准。
建议入住市中心锦江区或青羊区,靠近春熙路或宽窄巷子。这些区域交通便利,紧邻主要商业区与文化景点,便于步行或短途打车探索城市核心。
成都拥有双流和天府两个国际机场。市区至双流机场交通便捷,地铁和出租车均可快速抵达。前往天府机场需预留更多时间,建议提前规划行程以确保准时转机或入住。
春秋两季气候宜人,适合户外游览大熊猫基地及古城墙。夏季湿热,冬季阴冷多雾。建议避开雨季,选择舒适天气体验成都的美食文化与悠闲氛围。

位于四川成都的研究型大学

communications, Broadcasting, Observation, Restaurant, and Commercial in Sichuan Province, China
体育场

位於成都的青銅器時代遺址

park and museum in Chengdu

1968 statue at Tianfu Square, Chengdu, Sichuan, China

成都祭祀诸葛亮、刘备等的祠庙

位于中国四川省成都市的一座廊桥

由成都市政府运营的保护和繁育大熊猫、小熊猫等中国特有濒危野生动物的动物园

mosque

church building in Chengdu, Sichuan

Tomb of Wang Jian, emperor of Former Shu
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.
This branch of the upmarket chain is furnished in a lavish but understated manner, and commands lovely views of the Twin Towers. The menu boasts the brand's signature luxury seafood lineup, but the Taizhou recipes jazzed up with local touches steal the show. Try the sea anemone glass noodles with house-made pickles – the slippery noodles soak up the tart, spicy broth. Spicy braised pork intestine with Qiantong dried tofu impresses with nice textures.
官网Privacy is a priority here and the tables are separated by wooden slatted partitions - private rooms also available. The veteran kitchen team specialises in traditional Sichuanese dishes, many of which require painstaking execution. The sautéed pork liver with chilli is perfectly cooked with just the right amount of numbing heat. The classic cold appetiser, fu qi fei pian or sliced beef offal in chili oil, is springy, flavourful and addictive.
As the chain’s flagship, this restaurant showcases live river fish such as long snout catfish, cavefish, and yellow head catfish cooked in Sichuanese style or in hot pots; the owner even acquired a fish farm to ensure their quality. The signature duo hot pot broth features a spicy base made with chicken, pork bones, chillies and pickles, and a tangy tomato base of Xinjiangese tomatoes. House-pickled bamboo shoots from Mount Tianmu are a must.
The first Louis Vuitton restaurant in China stars Italian chef Leonardo Zambrino at the helm. Stints in prestigious kitchens in Asia and Europe have helped shape his vision – sophisticated European cuisine paired with Sichuanese flavour profiles. The tasting menus are seasonal, alongside a few à la carte dishes. The room nestles in a circa 1730s heritage building, complete with original brick walls, perforated wood windows and a courtyard.
官网This popular eatery in the bustling Taikoo Li area started out as a stall in Weishan in 1923. Light years from its humble beginnings, this outpost of the chain in Chengdu features a vintage hipster interior and Sichuan classics on the menu. Besides their signature duck blood curd with pork offal and sliced eel, also try the crispy fen zheng rou – pork coated in seasoned rice flour, steamed and then deep-fried. Expect to see a queue from the moment it opens.
Nestled in a quiet hotel next to Daci Temple, this restaurant is an oasis of calm. The courtyard house exudes historical charm, with the open kitchen lending an airy feel. Hand-picked local produce is used to create light, refined and inspired vegetarian dishes, such as vegan mapo tofu with chanterelles. There is also a set menu that supports small local farms near panda habitats, featuring ingredients like Mianyang porcini and Ya'an radish.
官网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.
景点数据来自 Wikidata(CC0)等开放来源,按知名度与距离排序,仅供参考。
查看 成都 全部上榜餐厅(米其林 / 黑珍珠 / 必吃榜)→
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