Chinese Food 中国美食

Dengying thin beef slices 灯影牛肉

The slices can be translucent and delicately crisp, with concentrated beef flavor, chili and aromatic seasoning.

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Daqian Dry-Braised Fish 大千干烧鱼

Daqian Dry-Braised Fish (大千干烧鱼) is a Sichuan (四川) fish dish associated with the painter Zhang Daqian (张大千) and his hometown, Neijiang (内江).

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Chicken douhua in clear broth 鸡豆花

Chicken douhua in clear broth (鸡豆花) is a traditional Sichuan dish made from chicken but named after douhua (豆花), soft bean curd, because it looks and feels like it in the mouth.

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Cabbage in clear consommé 开水白菜

The cabbage is delicate and sweet, while the transparent liquid has a deep savory taste without a heavy texture.

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Plain-Steamed Jiangtuan Catfish 清蒸江团

Plain-Steamed Jiangtuan Catfish (清蒸江团) is a Sichuan (四川) steamed-fish dish made with jiangtuan, ham and shiitake mushrooms. The fish is served with clear broth and a ginger-vinegar dipping sauce.

Fish-fragrant pork slivers 鱼香肉丝

The result is savory, sweet, sour and spicy at once, with tender pork and a little vegetable crunch.

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Chengdu hotpot 成都火锅

Red broth combines chili heat, Sichuan-pepper tingle and rich aromatics, while gentler broths highlight the ingredients' own flavors and textures.

Chuanchuan 串串香

Each bite brings a different texture under the same broth or dressing, from crisp vegetables to tender meat and chewy tofu products.

Sweet-water noodles 甜水面

The noodles have an unusually strong chew, with sweetness meeting chili heat and a nutty finish.

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Long wontons 龙抄手

The wrapper is silky and delicate around juicy mince, while the clear version is mild and the red-oil version more aromatic and spicy.

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Zhong dumplings 钟水饺

The wrapper is tender, the filling savory, and the dressing balances sweetness, heat and fresh garlic.

Egg-baked filled pancakes 蛋烘糕

The outside is lightly browned while the interior remains tender and sponge-like. The filling changes the snack's character more than its modest size suggests.