Chengdu hot pot is an important branch of Sichuan and Chongqing hot pot, renowned for its spicy, savory, and all-encompassing flavors. A pot bubbling with red oil, surrounded by three or five close friends, allows for lively conversation and drinks amidst the steaming heat – this is the unique, vibrant atmosphere of Chengdu.

Mapo tofu is a traditional Sichuan dish, originating in a small restaurant called "Chen Xingsheng Restaurant" near Wanfu Bridge in Chengdu during the Tongzhi period of the Qing Dynasty. Because the owner had pockmarks on her face, she was known as "Chen Mapo," and the tofu she created was named "Mapo tofu."

Fish-fragrant shredded pork is a classic Sichuan dish, a signature example of the "fish-fragrant" flavor in Sichuan cuisine. Its most distinctive feature is that although it contains no fish, it tastes like fish. This unique flavor profile has made it a classic Sichuan dish that has conquered the world.

Kung Pao Chicken is a famous Sichuan dish known both at home and abroad. Its origin is related to Ding Baozhen, an official of the Qing Dynasty. Ding Baozhen was once granted the title of "Junior Guardian of the Crown Prince" and was known as "Ding Gongbao". It is said that he loved this dish very much, hence the name "Kung Pao Chicken". This dish is famous for its unique "spicy and lychee flavor".