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Maocai, similar to hot pot, is a kind of spicy and delicious food. The so-called Maocai is composed of meat and a variety of vegetables.

Three Big Cannons

Three Big Cannons are sweet and soft, but not greasy or sticky - and also attractive in price.

Chuan Chuan Xiang

The name "Chuan Chuan Xiang" comes from a kind of snack that is skewered with bamboo sticks and placed in a hot pot.

Dandan Noodles

Dandan Noodles have a bright red color, a strong scent of winter vegetable and sesame paste, and a taste of spicy and sour.

Sichuan hotpot(四川火锅/sì chuān huǒ guō)

People can put any meat and vegetables including potato, lotus root and tofu into the pot.

Poached sliced beef in hot chili oil(水煮牛肉/shuǐ zhǔ níu ròu)

Poached sliced beef in hot chili oil was created by a famous chef named Fan Ji’an from Sichuan’s Zigong city in the 1930s.

Beer Duck(啤酒鸭/pí jiǔ yā)

Beer Duck, a distinctive dish with a unique flavor, is very popular in China.

Shredded pork with garlic sauce(鱼香肉丝/yú xiāng ròu sī)

Legend has it that the inspiration for shredded pork with garlic sauce came from shredded pork with pickled peppers created by a Sichuan chef during the Republic of China (1912-1949).

Sliced beef and ox organs in chili sauce(夫妻肺片/fū qī fèi piàn)

Sliced beef and ox organs in chili sauce, one of the famous dishes of Chengdu, was created by a couple called Guo Chaohua and Zhang Tianzheng.

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