As one of the four major cuisines in China, Sichuan cuisine has experienced over 3,000 varieties and hundreds of famous dishes for thousands of years. Sichuan cuisine is famous for its spicy taste, but it is more than that. Sichuan cuisine is one of the four major cuisines in China (Sichuan cuisine, Cantonese cuisine, Beijing cuisine and Jiangsu cuisine), and its powerful influence has already penetrated into every corner of the country. The specialties of Sichuan cuisine are: spicy tofu, eight cold dishes, Zhangcha duck, crispy shredded pork, shredded pork with fish flavor, kung pao chicken, hot and sour tendons, wonton slices, Sichuan-style pork, ants climbing trees, duck tongue with jade bamboo shoots, boiled beef, Dongpo elbow, steamed beef with rice flour, fish with Chinese sauerkraut and so on. Chengdu snacks in Jincheng have concentrated the essence of Sichuan snacks, with a wide variety and unique flavor. There are no fewer than 200 kinds: Longwonton soup, Lai Tangyuan, pork lungs, Bell jiaozi, Dandan Noodles, Korean steamed buns, longan steamed buns, Chen Mapo tofu, Zhangcha duck and so on. In recent years, Sichuan hot pot, which originated in Chongqing, shines brilliantly in Chengdu, adding icing on the cake to Chengdu's food culture.
Chengdu Hot Pot, with its all-encompassing, enthusiastic and approachable characteristics, quickly carpet bombed the spleen and stomach of all China people. There are many kinds of hot pots in Chengdu, including dozens of pot bottoms and countless raw materials. It can be said that anything that can be eaten can be rinsed, boiled and scalded.
The catering streets in Chengdu are concentrated in: Shi Yang Street West Extension Line, Ke Hua North Road, Consulate Road, Wang Ping Street, etc.