阿图尔轻奢酒店天河成都

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.

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.

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.

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.

中餐