1. Boiled Fish in Fiery Sauce (水煮鱼, Shuǐzhǔ Yú)
- What it is: Silky slices of white fish (usually tilapia or catfish) swimming in a volcanic pool of chili oil, Sichuan peppercorns, and fermented bean paste.
- Why order it? This dish exemplifies Sichuan’s famous má là (numbing-spicy) flavor profile. The fish is tender, the broth addictive, and the heat builds slowly.
- Pro tip: Ask for extra bean sprouts and wood ear mushrooms to soak up the spicy sauce.
2. Mapo Tofu (麻婆豆腐, Mápó Dòufu)
- What it is: Soft tofu cubes in a prickly-ash-numbed pork and chili sauce, topped with scallions.
- Why order it? Chengdu Gourmet’s version uses authentic Sichuan peppercorns (not the toned-down U.S. versions). The balance of spicy, savory, and numbing is perfect.
- Pro tip: Order it “extra spicy” if you dare—the kitchen doesn’t hold back.
3. Dan Dan Noodles (担担面, Dàndàn Miàn)
- What it is: Wheat noodles tossed in a peanut-chili sauce with minced pork and preserved vegetables.
- Why order it? Unlike the peanut-heavy versions elsewhere, this one leans savory and spicy, with a hint of Sichuan pepper tingle.
- Pro tip: Mix thoroughly to coat every strand—the sauce settles at the bottom.
4. Dry-Fried Green Beans (干煸四季豆, Gānbiān Sìjìdòu)
- What it is: Blistered green beans stir-fried with minced pork, dried chilies, and preserved mustard tuber.
- Why order it? The smoky, salty, slightly crunchy beans are the perfect foil to richer dishes.
- Pro tip: Pick out the crispy pork bits—they’re the best part!
Underrated Gems: Dishes You Might Overlook
5. Tea-Smoked Duck (樟茶鸭子, Zhāngchá Yāzi)
- What it is: Duck marinated in tea leaves and spices, then smoked and fried crispy.
- Why order it? A less spicy but deeply aromatic alternative to fiery dishes. The skin is crackling perfection.
6. Fish-Fragrant Eggplant (鱼香茄子, Yúxiāng Qiézi)
- What it is: Soft eggplant in a garlicky, sweet-sour sauce (despite the name, no fish—just the seasoning style).
- Why order it? A vegetarian-friendly star with layers of umami from fermented sauces.
7. Spicy Cold Noodles (凉面, Liángmiàn)
- What it is: Chilled noodles with chili oil, sesame paste, and cucumber.
- Why order it? Refreshing yet spicy—ideal for summer or balancing hot dishes.
How to Order Like a Sichuan Pro
Spice Level Adjustments
- “Mild” = Still has some heat (Sichuan “mild” ≠ American “mild”).
- “Authentic spicy” = The real deal—prepare for tingling lips.
- Ask for chili oil/peppercorns on the side if unsure.
Perfect Meal Pairings
- For a fiery feast: Boiled Fish + Mapo Tofu + Dan Dan Noodles
- For balance: Tea-Smoked Duck + Fish-Fragrant Eggplant + Dry-Fried Green Beans
- Vegetarian picks: Eggplant + Cold Noodles + Stir-Fried Potato Slivers (青椒土豆丝)
Portion Tips
- Dishes are family-style—2-3 per person is plenty.
- Rice (white or fried) helps temper the heat.
Final Verdict: Why Chengdu Gourmet Stands Out
While many U.S. Chinese restaurants tone down Sichuan flavors, Chengdu Gourmet stays true to its roots. From the tingling heat of their peppercorns to the funky depth of fermented bean pastes, this is as close as you’ll get to Chengdu without a passport.
Must-order: Boiled Fish and Mapo Tofu for heat seekers; Tea-Smoked Duck for a milder alternative.
Insider move: Come at off-peak hours (early dinner/late lunch)—this small spot gets packed!
Whether you’re a Sichuan food veteran or a spicy-curious newbie, Chengdu Gourmet’s menu promises a thrilling (and delicious) adventure. Just don’t forget the ice-cold Tsingtao beer—you’ll need it.
