雅乐居瑞和春酒店

Mapo tofu is a world-famous Sichuanese classic dating back to the Qing Dynasty. Word has it that this century-old shop is the true original source of this numbing, spicy dish, invented by Lady Chen. Silky tofu, ground beef and spices are cooked in a stone pot that stays hot for a long time, perfect with a bowl of steamed rice. Zhong dumplings and lotus leaf-wrapped steamed pork in spiced rice flour are also worth trying.

Serving noodles and a few sides during the day, and a menu of home-style dishes at dinner, this shop invites diners to slow down and mindfully savour the clean, simple flavours. Noodles are chosen to match the taste profiles and consistencies of various sauces; the signature Sichuan pepper ground pork sauce is paired with thick noodles. Complimentary laoyin (laurel) tea cuts through the richness; the freshly wrapped wontons and shaomai are also worth trying.

The simple shop has little ambiance to speak of, but that hasn't put hungry locals off from flocking here since 1999. In fact, it's the favourite late-night spot for many who come for its famous pork trotter soup – simmered with Chinese herbs for eight hours until the connective tissues are gelatinous and the soup is loaded with collagen. Stir-fries such as spicy chitterlings, and green chilli pig snout fried rice are also brimming with wok hei.

中餐

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.

中餐

For over 20 years, this no-frills restaurant has had a single item on the menu – authentic Chengdu hotpot. Diners have never get bored because of the 18 soup bases and the stunning variety of dipping sauces, meat, offal, and sea and river fish on offer. Don’t miss the pencil-width strips of crisp, juicy Emei eel. The mala soup base is infused with Chinese herbs, perfect for blanching celtuce or pork cracklings. Their appetisers and snacks also hit the spot every time.