成都非遗博览园缇沃丽酒店

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.

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.

Right in the busy city centre, this elegant restaurant comes with a terrace that offers a tranquil refuge from the hustle and bustle. The wood-rich interior is equally serene, boasting stylised Chinese motifs. The kitchen excels in home-style Sichuanese favourites and street food, from the incredibly silky Xipu silver carp perfumed with garlic, to seafood-laced, braised pork balls stuffed with salted egg yolks, drizzled in a rich, sticky gravy.

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