Sichuan cuisine, characterized as spicy and tongue-numbing, is split into four major geographical categories: food from Chengdu, Chongqing, Greater River (Yangtze), and Lesser River (Jialing). These four groups/regions of Sichuan food are all slight variants on one theme: peppers, peppers and more peppers! Chilis are added liberally to almost everything, the oil used to cook the dishes soaking up and evenly distributing the chili's spice. Sichuan peppercorns, also known as Fagara or anise pepper, are also in copious use. Fagara has a unique, numbing effect on the tongue, making the mouth feel tingly and anesthetized. It's not uncommon for diners to break a good sweat while enjoying their fiery meal. Ginger, too, is often added for an extra punch. Some spicy Sichuan favorites are yu xiang rou si (literally "fish flavored shredded pork", which tastes nothing like fish), mapo bean curd (silky tofu with ground beef and Sichuan peppers) and gongbao jiding, known in every Chinese takeaway from Los Angeles to London as Kung Pao Chicken, and made from chicken, peanuts and – yep – chili peppers.

Those who are not fond of spicy foods may have a difficult time sampling the local fare; but diners should bear in mind that the spices in a well-prepared dish should not entirely override the flavor, but rather enhance it, draw it out. Besides, there are some local favorites, like bang bang chicken, which take a cooler approach, and restaurants serving Cantonese, northeastern and Tibetan food will come to the rescue of any travelers with delicate palates.

Seafood is rare in Sichuan cuisine, but poultry and beef make a more prominent occurrence than in other Chinese culinary disciplines. For those craving fish, freshwater varieties, such as carp and crayfish, are endlessly available.

Though Sichuan cuisine is considered one of the eight major Chinese cuisines, and was also an imperial favorite, it is actually among the newest additions to traditional Chinese fare. After all, the chili pepper was introduced to China as recently as 300 years ago, though the use of ginger in Chinese cooking can be traced back centuries. The peppers, which were originally brought over from South America towards the end of the 1600's, are praised for their ability to combat the "internal moisture" caused by the humid climate.

Food Street
If you' re hungry but you' re not quite sure what you feel like, there are several districts in Chengdu where restaurants, bistros and snack stalls stand end to end.

Caotang Circle consists of Qingtai Road, Jinli Xi Road, Fanglin Road, Qinghua Road and Qingjiang Dong Road. Not built with foreingers in mind, the bars, clubs and restaurants in this area are usually jammed with natives. If you' re looking for a bona fide local experience, this would be the place to find it.

The Embassy District is a little more like home. International restaurants cluster together in this hub of multicultural nourishment. Italian, American, and French, oh my! A brief stroll in this area will soon remind your stomach what it craves.

Wangping Food District is one of the earliest food districts in Chengdu. There are several large-scale restaurants, but most of the restaurants in this district are middle-size Chinese eateries.

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