Chengdu여행 예산 가이드

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.

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.

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.

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.

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.

A Chengdu steamed-bun house founded in 1914, originally "Yulongyuan," famed for fluffy skins and juicy fillings in its fresh-pork and shrimp baozi.

Chengdu's signature Sichuan dish: soft tofu and minced beef braised with Pixian broad-bean paste and Sichuan pepper, numbing, spicy, hot, fragrant, and tender all at once.

A traditional Sichuan noodle named for the shoulder poles once used to peddle it, tossing thin noodles with minced pork, preserved mustard, chili oil, and Sichuan pepper.

A traditional Chengdu street sweet named for the three loud bangs as glutinous-rice balls are flung onto a brass tray, then rolled in soybean flour and drizzled with brown-sugar syrup.

A distinctive Chengdu noodle as thick as chopsticks and chewy, dressed in sweetened soy, chili oil, and garlic for a layered sweet, savory, and spicy taste.

A traditional Sichuan cold dish from Leshan and popular in Chengdu: cooked chicken and assorted ingredients on bamboo skewers steeped in a crock of chili or green-pepper oil.

The traditional cooking craft of Sichuan cuisine centered on Chengdu and influential nationwide, famed for its rich flavor profiles and mala heat, inscribed on the fifth national list in 2021.

An old regional opera of southwest China blending five vocal styles, famed for stunts such as face-changing and fire-spitting, inscribed on the first national intangible-heritage list in 2006.

Centered on Chengdu, one of China's four great embroidery traditions, prized for precise, delicate stitching and bright color, inscribed on the first national list in 2006.

A folk tradition around Dujiangyan honoring Li Bing's water control, in which the seasonal weir is opened at Qingming to release water into the canals, inscribed on the first national list in 2006.

An ancient brocade craft originating in Chengdu, known for warp-patterned weaving and rich color, counted among China's famous brocades and inscribed on the first national list in 2006.

Chengdu's traditional lacquerware craft, distinguished by carved-and-filled, hidden-pattern, and built-up lacquer techniques, inscribed on the first national list in 2006.

The traditional bamboo-weaving craft of Daoming town in Chongzhou, Chengdu, splitting bamboo into strips to weave household and decorative wares, inscribed on the fourth national list in 2014.

The traditional condiment craft of Pixian in Chengdu, fermenting broad-bean paste and chilies through long sun-and-dew aging, the "soul" of Sichuan cuisine, inscribed on the second national list in 2008.