Chinese Food 中国美食

Seafood Hot Pot 海鲜锅

Seafood Hot Pot (海鲜锅) is listed among the local specialties of Lienchiang County, Taiwan. The name includes 海鲜 (seafood).

Keelung Miaokou Pork Thick Soup 基隆庙口肉羹

Keelung Miaokou Pork Thick Soup (基隆庙口肉羹) is listed among the local specialties of Keelung City, Taiwan. The term 羹 points to thick soup or soft bowl.

Pig Trotters in Their Own Broth 猪脚原汁

Pig Trotters in Their Own Broth (猪脚原汁) is listed among the local specialties of Keelung City, Taiwan. The name includes 猪 (pork).

Nutrition Sandwich 营养三明治

Nutrition Sandwich (营养三明治) appears in the local food directory for Taiwan. The Chinese introduction below explains the named food and its preparation in the linked culinary reference.

Baijia feichangfen 白家肥肠粉

Fresh sweet-potato-starch strands meet braised pork intestine in a vivid, savory broth; the Baijia name recalls a Shuangliu food lineage, while bowls and toppings vary by shop.

Gaiwan tea 盖碗茶

Gaiwan tea is tea brewed and served in a lidded bowl with a saucer, not one fixed tea variety. In Chengdu, try it at a working teahouse such as Heming Teahouse in People's Park; choose the tea offered that day and sip carefully through a gap in the lid.

Chengdu youcha 成都油茶

A savory Sichuan rice porridge topped with crisp fried sanzi, aromatics and often crunchy legumes; despite its name, it is not brewed tea. Recipes and toppings vary by vendor.

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Three-grain sweet paste 三合泥

A rich, spoon-eaten sweet from western Sichuan, with a storied Chengdu version made by toasting and finely grinding grains and beans, then frying the paste with fat, sugar, nuts and sometimes candied fruit. Its exact grain mix and current availability vary by maker.

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Pork slices with garlic sauce 蒜泥白肉

Thinly sliced poached pork is dressed with pungent pounded garlic, Sichuan red chili oil and savory-sweet soy seasoning. The Chengdu classic is best understood through its contrasts: tender lean meat and soft fat, sharp garlic and rounded sauce, often with crisp cucumber alongside.

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Pork trotter and snow-bean soup 雪豆蹄花

A slow-simmered Chengdu bowl pairs tender pork trotter with soft white beans in a pale, savory broth. Taste the soup first, then season individual bites with the restaurant’s dipping sauce; recipes and accompaniments vary by kitchen.

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Pork belly with preserved greens 咸烧白

A savory Sichuan steamed-pork dish: soy-seasoned slices of pork belly are served with fermented Yibin mustard-stem greens (芽菜). Its clearest regional association is Yibin, not Chengdu alone.

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Spicy rabbit heads 麻辣兔头

Rabbit head is a Sichuan snack strongly associated with Chengdu, especially Shuangliu’s rabbit-head shops. Expect richly seasoned, often chili-and-Sichuan-pepper-spiced meat eaten by hand from around the small bones; recipes and heat vary by shop.

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Qionglai milk-broth noodles 奶汤面

A Qionglai breakfast speciality built around a pale, savoury broth simmered from pork bones, trotters, pork hock and chicken, served with soft-chewy water-leaf noodles. “Milk” describes the broth’s opaque appearance; the local source’s ingredient list contains no milk.

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Steamed rice-flour cakes 蒸蒸糕

A softly steamed Chengdu street sweet made from rice and glutinous-rice flour, traditionally layered with red-bean paste or sugar. Its lightly grainy, tender crumb is different from the chewy pull of a glutinous-rice ball.

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Hakka ginger chicken 客家姜汁鸡

A ginger-led Hakka chicken dish associated with Chenghua’s Longtan area. Ask how the restaurant prepares its version: the dressing may be gently sour and aromatic or lean into Sichuan chilli and pepper.

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Hot-oil crisped goose 油烫鹅

A bone-in goose specialty found in more than one Chengdu-area food tradition. In Luodai, Longquanyi, the name is associated with Hakka local food; Pengzhou also presents its own 烫油鹅. Kitchens differ, but a savory cooked goose is finished with hot oil for a fragrant, browned skin and tender meat.

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Fish with huoxiang herb 藿香鱼

A Sichuan fish dish scented with fresh huoxiang herb. One Pengzhou version, 黎氏藿香嫩鱼, appeared in a 2021 Chengdu-area food selection; recipes and restaurant availability vary.

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Niuhua doufunao 牛华豆腐脑

The tofu is silky against a savory, peppery or spicy soup, with garnishes contributing extra chew and crunch.

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Shaomai 烧麦

The wrapper is tender and slightly pleated at the edge, while the filling is moist and substantial. Fresh steaming keeps the top from drying.

Bingfen and lianggao 冰粉·凉糕

Bingfen is slippery and delicate; lianggao is smoother and more substantial, with brown-sugar syrup commonly providing the sweetness.

Suji sesame-oil rice crisp 苏稽香油米花糖

The confection is light and crunchy but held together by a sweet, slightly sticky binder. It breaks into small crisp grains as you chew.

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Jiading dressed poached chicken 嘉定白宰鸡

Smooth skin and firm, juicy chicken meet an aromatic, sweet-spicy coating. Small bones remain in the chopped pieces.

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Macun fish head 马村鱼头

Soft cheek meat and gelatinous skin provide the main textures, with many bones and cartilage sections to work around.

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Angu pork trotter 安谷蹄花

The skin is tender and gelatinous, with a mild savory broth and richer meat close to the bone. A dip can add sharp heat or acidity.

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