Holiday Inn Express Chengdu Huanhuaxi by IHG-Near Jinsha Site Musem,Near Wuhou Temple Museum,Welcome drinks,Free gym,Free self-service laundry

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.

The simple shop has little ambiance to speak of, but that hasn't put hungry locals off from flocking here since 1999. In fact, it's the favourite late-night spot for many who come for its famous pork trotter soup – simmered with Chinese herbs for eight hours until the connective tissues are gelatinous and the soup is loaded with collagen. Stir-fries such as spicy chitterlings, and green chilli pig snout fried rice are also brimming with wok hei.

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.

Chinese

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.

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.