亚朵轻居酒店 灵福乐汇西高新 成都

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.

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.

Abutting the Jinsha archaeological site, this family-run joint opened its doors in 2006. After a recent renovation, the room feels modern and cosy. It’s famous for tasty beef dishes at sensible price points – the beef is steamed, grilled, double-boiled, stewed and sautéed with Sichuanese condiments that appeal to the local palate. The steamed beef coated in spiced rice flour and slow-cooked tomato oxtail soup impress courtesy of big, bold flavours.

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.

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.

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.

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.