Chengdu is a city built for the taste buds. Mala is the underlying color, but it's far more than just spiciness. Morning pork intestine noodles, noon dandan noodles, late-night hotpot and ice jelly—all form a 24-hour gourmet map.
Day 1: Old Chengdu breakfast and Kuanzhai Alley
Start with a bowl of pork intestine noodle rolls with jiezi. I recommend visiting old shops on Zhimin Road or Shuyuan Street, where you can choose the spiciness level but the strong flavors are not excessive. In the afternoon, strolling through Kuanzhai Alley, the focus isn't on the main street but on the nearby Paotong Tree Street, where a few low-key private Sichuan restaurants are hidden.
Day 2: Jinli Night Market and Hotpot Feast
Dinner must be reserved for Chengdu hotpot. The bottom of the beef tallow pot is bubbling with beef tripe rising and falling, duck intestines are crisp and tender, and the yellow throat is refreshingly delicious. If you dislike spicy food, you can order the mandarin duck pot, but a mild spiciness is the local standard. After the meal, a serving of brown sugar ice jelly or fermented rice noodles helps cut through both spiciness and greasiness.
Day 3: The hidden menu of the fly restaurant
The essence of Chengdu often lies in the fly-whiskered restaurants. A serving of fish-fragrant eggplant, twice-cooked pork, and a bowl of pickled radish and old duck soup all cost less than 50 yuan on average. Restaurant Tip: Look at the elderly men and women lining up at noon—they are sure the taste won't be wrong.
Recommended souvenirs
Before leaving, bring a few packs of hotpot base and Pixian Douban to take home. Vacuum-packed rabbit head and lamp-shadowed shredded beef are also good choices. If you want to give a respectable gift, consider Shu brocade or Zhuyeqing tea—killing two birds with one stone.