Hotpot, noodles & dough dishes 火锅、粉面与面点

Zhongjiang fine hanging noodles 中江挂面

The noodles are delicate and smooth, with a fine wheat flavor that suits simple broth. Heavy sauces can hide the craftsmanship of their thin structure.

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Guangyuan steamed cold rice noodles 广元女皇蒸凉面

The noodles are soft, smooth and gently elastic, with chili seasoning and other additions providing the stronger aroma.

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Luoquan tofu buns 罗泉豆腐包子

The wrapper is pillowy and tender, surrounding a moist, delicate center with more texture than smooth bean paste. Fresh steaming keeps both components supple.

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Yuechi rice noodles 岳池米粉

The noodles are smooth and tender, taking on the broth's flavor without the elastic wheat bite of lamian.

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Yingjing hand-slapped noodles 荥经挞挞面

The noodles have a resilient chew with subtle differences in thickness. Their rougher shape catches the seasoning and makes hand preparation visible in the bowl.

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Songpan traditional hotpot 松潘土火锅

The broth grows richer as the layers warm, while vegetables and noodles absorb meat juices.

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Huili chicken-and-ham rice cakes 会理鸡火丝饵块

The strips are soft and elastic, with mild rice flavor against tender chicken and salty, concentrated ham.

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Qingchuan copper hotpot 青川铜火锅

The result is a savory broth with a mixture of soft vegetables, tender meat and any chewy starch additions.

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Chengdu maocai mixed spicy bowl 成都冒菜

The broth coats many contrasting textures, from crunchy lotus root to soft tofu and tender meat. Chilli and peppercorn strength can often be adjusted.

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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.

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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