Chengdu food is the food eaten in Chengdu, the capital city of the Sichuan province in Southwest China. The cuisine here is a subset of the famous Sichuan cuisine, which has been classified into Chengdu, Zigong and Buddhist styles. The food is marked by its spiciness and extensive use of chili in various dishes.
Ingredients used in Chengdu Cuisine
The main flavoring ingredients used Chengdu food include chili, sesame paste, Sichuan peppercorn, garlic, star anise and ginger. Chicken, lamb, fish, rice, beans and peanuts are used in many dishes, and noodle dishes are quite popular.
Cooking Techniques for Chengdu Foods
Steaming, stir frying, braising and various other methods are used to prepare food in Chengdu. Preserving of food is achieved by methods like pickling, drying and salting.
Popular Chengdu Cuisine Dishes
- Guoba Roupian: It is a dish consisting of cooked rice along with hot sauce, which is mixed in the rice at the time of eating.
- Bang Bang Chicken: The dish has its origin in Leshan, and is prepared by reheating cooked chicken and thus giving it a flaky form. The dish is served accompanied by soy sauce and sesame.
- Mapo Bean Curd: It is a dish containing tofu or bean curd along with a spicy sauce made of chili and beans, which has a thin, oily and red colored appearance, and beef or pork.
- Hot Pot: It is a simmering broth containing ingredients like meat, vegetables, wontons, mushrooms or seafood. It is known for its hot flavor and is often eaten during winters to warm the body.
- Spiced chicken with peanuts: It is a local specialty of Chengdu, which contains boneless chicken breasts and roasted peanuts in a spicy sauce.
- Jisi Liang Mien: Also called cold noodles, it is a dish of cooked noodles that have been allowed to cool.
- Doubanjiang: It is a spicy paste made of fermented broad beans, rice, soybeans, salt, red chili peppers and spices. It is used as a seasoning for various dishes of Chengdu food.