Chengdu, the capital of Sichuan Province, is a paradise for food lovers, renowned for its bold flavors, fiery spices, and rich culinary traditions. Among its many gastronomic delights, hotpot (火锅, huǒguō) and Sichuan-style barbecue (烧烤, shāokǎo) stand out as must-try experiences. One of the best places to indulge in these dishes is 龙门阵 (Lóngménzhèn), a popular restaurant chain in Chengdu known for its authentic flavors and vibrant atmosphere.
This guide explores 龙门阵’s hotpot and BBQ offerings, diving into its menu, signature dishes, and the unique dining culture that makes Chengdu a global food destination.
1. The Art of Chengdu Hotpot
What Makes Sichuan Hotpot Unique?
Sichuan hotpot is famous for its málà (麻辣) flavor—numbing (麻, má) from Sichuan peppercorns and spicy (辣, là) from chili peppers. Unlike other regional hotpots, Chengdu’s version is intensely aromatic, with a complex broth infused with dozens of spices.
At 龙门阵, the hotpot experience is elevated with high-quality ingredients and customizable broths.
Hotpot Broths at 龙门阵
- Málà (Spicy & Numbing) Broth
- The classic Sichuan choice, packed with dried chilies, Sichuan peppercorns, and a mix of star anise, cinnamon, and bay leaves.
- Best for: Beef, tripe, and other meats that absorb the bold flavors.
- Yuanyang (Dual-Flavor) Broth
- A split pot with spicy broth on one side and mild broth (清汤, qīngtāng) on the other.
- The mild side often uses chicken or mushroom broth, perfect for vegetables and seafood.
- Tomato Broth (番茄锅, fānqié guō)
- A tangy, slightly sweet option for those who prefer less spice.
- Pairs well with tofu, fish, and leafy greens.
Must-Try Hotpot Ingredients
- Meats:
- Thinly Sliced Beef (肥牛, féiniú) – Melts in your mouth.
- Beef Tripe (毛肚, máodǔ) – A Chengdu classic, best when blanched for just a few seconds.
- Lamb Rolls (羊肉卷, yángròu juǎn) – Tender and flavorful.
- Seafood:
- Shrimp Paste (虾滑, xiāhuá) – Smooth and bouncy texture.
- Fresh River Fish (鲜鱼片, xiān yúpiàn) – Delicate and absorbs broth well.
- Tofu & Veggies:
- Chengdu-style Tofu (豆花, dòuhuā) – Silky and soft.
- Lotus Root (莲藕, lián’ǒu) – Crunchy and sweet.
- Enoki Mushrooms (金针菇, jīnzhēngū) – Soaks up the broth beautifully.
- Unique Additions:
- Duck Blood (鸭血, yā xiě) – A Sichuan specialty, jelly-like and rich.
- Pork Brain (猪脑花, zhū nǎohuā) – Creamy texture, an acquired taste.
Dipping Sauces (蘸料, zhànliào)
At 龙门阵, you can customize your dipping sauce. Popular combinations:
- Classic Sichuan Mix: Sesame oil, minced garlic, cilantro, and a dash of chili flakes.
- Peanut Sauce: Ground peanuts, soy sauce, and vinegar for a nutty flavor.
- Spicy Soy Dip: Soy sauce, chopped chilies, and Sichuan peppercorn oil.
2. Sichuan-Style BBQ at 龙门阵
While hotpot dominates Chengdu’s dining scene, Sichuan BBQ (烧烤, shāokǎo) is another must-try. Unlike Korean or Japanese BBQ, Sichuan-style grilling is heavily spiced, smoky, and often served on skewers (串串, chuànchuàn).
Signature BBQ Dishes
- Grilled Skewers (串串香, chuànchuàn xiāng)
- Lamb Skewers (羊肉串, yángròu chuàn) – Marinated with cumin and chili.
- Spicy Chicken Wings (辣鸡翅, là jīchì) – Crispy and fiery.
- Pork Belly (五花肉, wǔhuāròu) – Fatty and caramelized.
- Whole Grilled Fish (烤鱼, kǎo yú)
- Typically grass carp or catfish, smothered in chili oil, garlic, and Sichuan peppercorns.
- Served on a sizzling plate with potatoes and lotus root.
- Grilled Offal (内脏烧烤, nèizàng shāokǎo)
- Chicken Gizzards (鸡胗, jīzhēn) – Chewy and flavorful.
- Pig Intestines (肥肠, féicháng) – Crispy outside, tender inside.
- Vegetarian BBQ Options
- Grilled Eggplant (烤茄子, kǎo qiézi) – Topped with garlic and chili paste.
- Mushroom Skewers (蘑菇串, mógu chuàn) – Smoky and juicy.
BBQ Spices & Marinades
Sichuan BBQ relies on dry rubs and sauces:
- Cumin & Chili Mix (孜然辣椒, zīrán làjiāo) – The most common seasoning.
- Málà Dry Rub – Sichuan peppercorns, chili powder, and salt.
- Garlic Butter Glaze – A milder option for seafood and veggies.
3. Pairing Drinks with Hotpot & BBQ
To balance the heat, Chengdu locals enjoy specific drinks:
- Sichuan Herbal Tea (凉茶, liángchá) – Cools the body and aids digestion.
- Bubble Tea (珍珠奶茶, zhēnzhū nǎichá) – A sweet contrast to spicy food.
- Local Beers (雪花啤酒, Xuěhuā píjiǔ / 青岛啤酒, Qīngdǎo píjiǔ) – Light and refreshing.
- Baijiu (白酒, báijiǔ) – A strong liquor for those who dare!
4. Dining Culture at 龙门阵
- Communal Eating: Hotpot and BBQ are best enjoyed in groups.
- Late-Night Feasts: Many Chengdu restaurants, including 龙门阵, stay open past midnight.
- “Lazy Susan” Tables: Some locations have rotating trays for easy sharing.
Conclusion
A meal at 龙门阵 is more than just food—it’s a cultural experience. Whether you’re diving into a bubbling hotpot or savoring smoky BBQ skewers, the bold flavors of Sichuan cuisine will leave a lasting impression.
Pro Tip: If you’re new to Sichuan spice, start with mild broths and gradually level up. And don’t forget the ice-cold beer—it’s the perfect fire extinguisher!
Would you dare to try pig brain hotpot or grilled intestines? Let us know in the comments!
