Fund. en 1862
Chengdu's most celebrated Sichuan-cuisine house, said to have created mapo tofu in the early 1860s at a bridgehead eatery, where one pock-marked woman's fiery bean curd grew into a legendary brand.
Fund. en 1933
A famous Chengdu cold-dressed beef-offal brand said to have been created in the 1930s by the husband-and-wife pair Guo Chaohua and Zhang Tianzheng, named for the couple who ran the stall together.
Fund. en 1941
A Chengdu wonton house founded in the 1940s, famous for thin-skinned, tender-filled chaoshou in fragrant broth and chili oil, and one of the city's signature snack brands.
Fund. en 1893
A famous Chengdu dumpling house traced to the late Qing on Lizhi Lane, distinctive for its all-pork filling served without broth and dressed in sweet, spicy chili-oil sauce.
Fund. en 1894
A famous Chengdu glutinous-rice-ball house, said to have begun as a street vendor surnamed Lai, prized for chewy, non-sticky skins, varied fillings, and balls that hold together in the pot.
Fund. en 1914
A Chengdu steamed-bun house founded in 1914, originally "Yulongyuan," famed for fluffy skins and juicy fillings in its fresh-pork and shrimp baozi.