Chengdu Street Food: A Spicy, Sweet & Savory Adventure

As the culinary capital of Sichuan, Chengdu’s street food scene is as vibrant as it is varied. This Chengdu travel guide takes you beyond hotpot to discover the snacks locals queue for—from numbing noodles to sweet glutinous treats.

Must-Try Chengdu Street Foods

1. Dandan Noodles (担担面)

What it is: Wheat noodles tossed in a fiery sauce of chili oil, Sichuan pepper, and minced pork.

• Origin: Named after street vendors who carried the noodles on bamboo poles (dan dan)
• Taste profile: Numbing spice → nutty sesame → savory pork
• Where to try: Chen Mapo Tofu (陈麻婆豆腐) or Jinli snack stalls (¥10-15)
• Pro tip: Ask for wei la (微辣) to dial down the heat

2. Sweet Water Noodles (甜水面)

What it is: Thick, chewy noodles with a sweet-spicy sauce.

• Key ingredients: Dark soy sauce, brown sugar, crushed peanuts
• Texture contrast: Al dente noodles vs. crunchy peanut topping
• Best spot: Zhang Lao Er Liangfen (张老二凉粉) near Wide & Narrow Alley (¥12)

3. Dragon Wontons (龙抄手)

What it is: Chengdu’s delicate take on dumplings.

• Two ways to eat:
  • Clear broth: Light and comforting
  • Red oil: Chili-infused with black vinegar
• Historic venue: Long Chao Shou flagship store (since 1941, ¥20-30)

Skewers & Grilled Bites

4. Chuan Chuan Xiang (串串香)

What it is: DIY hotpot skewers with communal broth.

• How it works:
  1. Pick skewered ingredients (meat, veggies, tofu)
  2. Cook in shared spicy broth
  3. Dip in sesame oil + garlic sauce
• Budget-friendly: ¥0.5-2 per skewer at Yuan Ji (袁记串串香)

5. Rabbit Heads (兔头)

What it is: Chengdu’s controversial late-night snack.

• Eating guide:
  • Break apart with gloves
  • Savor the cheeks (tender) and brain (creamy)
• For beginners: Mild-spiced versions at Shuangliu Old Mom (双流老妈兔头, ¥8 each)

Sweet Treats

6. Three Cannons (三大炮)

What it is: A performance snack where glutinous rice balls are thrown onto a drum.

• Flavors: Brown sugar syrup + soybean flour
• Where to watch: Jinli Ancient Street vendors (¥10)

7. Ice Jelly (冰粉)

What it is: Cooling “jelly” made from Liangfen seeds.

• Summer essential: Topped with hawthorn, raisins, and brown sugar
• Best version: Street stalls near universities (¥5)

Pro Tips for Food Explorers

Navigating spice levels:

• La (辣) = spicy
• Wei la (微辣) = mildly spicy
• Bu la (不辣) = no spice

Street food etiquette:

• Carry tissues (most stalls don’t provide napkins)
• Pay first at busy stalls to avoid confusion
• Point to ingredients if language is a barrier

Where to graze:

• Jinli Ancient Street: Tourist-friendly but authentic
• Yulin Neighborhood: Where locals eat late-night skewers
• Qingyang Market: Morning baozi (steamed buns) heaven

Why Chengdu’s Street Food Stands Out

Unlike other Chinese cities, Chengdu’s snacks balance:

• Ma la (麻辣): The signature numbing-spicy combo
• Sweet contrasts: Like brown sugar in savory dishes
• Textural play: From crunchy peanuts to silky tofu

As this Chengdu travel guide shows, the city’s true flavors emerge not in fancy restaurants, but at humble stalls where generations have perfected these edible artworks.

Now, grab some tissues (for both spice and joy), and let your tastebuds lead the way.