京唐华美达安可酒店

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.

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.

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.

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.

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.

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.

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.