
Based on 1,655 reviews
Silky soft tofu bobbing in a rust-red broth of fermented black bean and chili oil, finished with the characteristic lip-numbing tingle of Sichuan peppercorns
Thin wheat noodles coated in a sesame-chili sauce with ground pork and preserved vegetables — a Chengdu street-food staple executed with the proper ratio of heat and nuttiness
Thinly sliced beef and tripe tossed in chili oil with peanuts and celery — one of Chengdu's most celebrated cold appetizers, layered with spice and satisfying chew
Tender white fish poached in a fiery pool of chili oil and Sichuan peppercorns — deceptively named, as this is among the most aggressively spiced dishes on the menu