Chengdu: A Thrilling Tour for Your Tongue

As one of the eight major Chinese cuisines, Sichuan Cuisine is renowned for mouth-numbing and spicy flavors, luring aroma and freshness. As the capital city of Sichuan Province, Chengdu enjoys the title of City of Gastronomy awarded by the United Nations Educational Scientific and Cultural Organization (UNESCO). Tourists also take Chengdu as their first choice of tasting Sichuan Cuisine.

Source: quanjing.com

The history of Dan Dan noodles could be traced back to the 19th Century. It is said that peddlers used to carry two baskets by a shoulder pole, which known as Dan Zi in Chinese, to sell their noodles. Therefore, noodles they sold are named Dan Dan noodles. Steps of making a bowl of delicious Dan Dan noodles are easy to follow. You only need to pour the well-prepared sauce, add bean sprouts, chopped peanuts and minced pork into the cooked noodles, stir them and make sure the noodles are well soaked with all the ingredients. Then you can start to enjoy it. It is all about the sauce, which is made from red chili oil, ground pepper, salt, vinegar, etc.

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Chuan Chuan originating in Chengdu is more like a simplified version of hot pot. The biggest difference is that all the food you want to put in the pot to boil in Chuan Chuan is put on bamboo sticks. The restaurant will charge customers by counting the sticks. After the food is boiled, just dip it in the spicy sauce that you made based on your preferences.

Source: quanjing.com

Long Chao Shou, also being called as dragon wonton, first appeared in 1940s, is a popular dish in Sichuan. The characteristics of Long Chao Shou are tender meat fillings with thin skin. Customers have multiple choices in terms of the flavor of its soup, including plain soup, chili oil flavor, seafood flavor, as well as hot and sour flavor, etc. Chili oil flavor is among the most popular flavors.