Sichuan cuisine has become one of the most popular types of food in China thanks to its bold and fiery flavors, and the best place to sample authentic Sichuan dishes is at the heart of the province in Chengdu. Here are a few foods and activities you won't want to miss.
Within China, Sichuan food is practically synonymous with hot pot, a vat of broth infused with dried chilies, garlic and heaps of Sichuan peppercorns that are used to add spice to a variety of meats and vegetables. Kung Pao chicken, a famous dish in the West, hails from the Sichuan province and is made by pan-frying diced chicken with dried red peppers and peanuts.
Perhaps more popular in China is mapo tofu, cubes of bean curd served in a fiery chili oil and fermented bean paste sauce. Dan dan mian, Sichuan's contribution to China's many noodle varieties, is seasoned with black vinegar, soy sauce, dried chilies, garlic, peanuts, scallions and mustard root.