熊猫价精选酒店 成都新华公园分店

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.

You can't miss this shop – just look for the red lanterns, perforated wood windows… and the queue. Since 1985, it's been serving home-style Sichuanese dishes made the traditional way: stir-frying, steaming and shuizhu. The braised eel with eggplant has contrasting textures and the savvy use of Chinese patchouli elevates it to the next level. For non-spicy food lovers, the sticky rice pork ribs and meatball soup are both great choices.

This household name located in the old city has been around since 1999. The second-generation owner and the all-Sichuanese team continue to feed diners authentic home-style Sichuan cooking like in the old days. The signature spicy mandarin fish uses a herbal chilli mix with exceptional heat and depth and the fish is flown in daily from Guangdong. The quick-fried pork tripe tip (limited availability) is uniquely satisfying thanks to its springy texture.

This is the chain’s first outpost and it’s been in business for over a decade. A tank of live fish by the entrance reminds you that river and sea fish are the name of the game here. The menu revolves around novel Sichuan dishes, with a few regional offerings. For an overview of Sichuan cuisine, try the 24-flavour-profile set menu. We also recommend the preserved meat prepared in-house, or the pond loach seared with green Sichuan pepper, depicted by crisp textures and a numbing sensation.

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.

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.

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.