Begin a Deliciously Intense Spicy Food Adventure in the Streets of Chengdu.
Busan Hot Girl Invades Chengdu's "Spice City": A 3-Day Fiery Food Tour for Your Taste Buds
Daily Highlights
Chengdu Arrival – A Culinary Introduction to Street Food and the Sizzling Experience of True Hot Pot.
Into the Heart of Chengdu’s Spice – An Exploration of MALA Snacks and the Art of Classic Sichuan Cuisine.
Jinli’s Ancient Charm and Final Flavors – Savoring Local Specialties and Cherishing Chengdu Memories.
The itinerary
- Crafted for Jisoo Kim
- March 1, 2025 to March 3, 2025
The Journey
Hello everyone! I’m Kim Ji-soo from Busan, South Korea. As a self-proclaimed “addict” with a deep obsession for spicy food, I finally had the chance to embark on my dream Chengdu culinary adventure, and I couldn’t be more thrilled! I’m finally going to experience all the amazing Chengdu cuisine I’ve seen on food variety shows and YouTube! This three-day trip is going to be a completely fiery exploration for my taste buds!
Day 1: First Taste of the Spicy City – A Flavor Fiesta Starting in the Streets!
My Navigator, Sia, a Chengdu local who looked like she knew her way around good food, enthusiastically picked me up and handed me a cup of iced douhua (tofu pudding), saying it was a local specialty. It was icy cold and sweet, a very unique flavor that instantly relieved my travel fatigue.
After leaving the hotel, Sia took me straight to a super popular local snack street. Wow! Maocai (a spicy stew) bubbling in red oil, skewers (chuan chuan) emitting fragrant aromas, and all sorts of snacks I couldn’t even name – my eyes were wide with amazement!
I couldn’t wait to try the maocai. The scalding hot red oil broth coated the fresh vegetables and meatballs, and the numbing, spicy, fresh, and fragrant flavors exploded in my mouth in an instant – it felt like an electric shock! Especially the spicy diced rabbit – I was a bit hesitant at first because it was my first time eating rabbit, but one bite and I was completely in love. It was numbingly spicy, fresh, fragrant, and the meat was firm and became more flavorful with every chew! Next, I tried the chuan chuan xiang, cooking various ingredients myself in the bright red broth. Every bite brought a different surprise. Sia even recommended a local favorite dipping sauce that was spicy with a hint of sweetness – a perfect match! I also ate san da pao, a sweet treat made of glutinous rice balls rolled in soybean flour and brown sugar – soft, chewy, and sweet, it created a wonderful balance with the preceding spiciness. On the first day alone, my mouth completely surrendered to this gentle yet fiery trap of mala!
In the evening, Sia said she would take me to experience the most authentic Chengdu hot pot! Stepping into the restaurant, it was steamy and fragrant, the red oil broth bubbling away, looking incredibly tempting! We ordered all sorts of ingredients to cook in the boiling pot, dipped them in sesame oil and minced garlic, and one bite was a perfect fusion of the numbing spice and the freshness of the ingredients. I was sweating profusely and couldn’t stop exclaiming how fantastic it was! Sia also taught me some local hot pot tips, like which dipping sauces could alleviate the spiciness while enhancing the flavor – she was so professional! On the first day, my tongue was completely conquered by Chengdu’s mala!
Day 2: Deep into Chengdu's Spicy Soul!
Today, Sia took me wandering through Chengdu’s various alleys. She said that the truly authentic delicacies are hidden in these seemingly inconspicuous little shops. We found a small family-run restaurant, and their dandan noodles were simply a lifesaver for my taste buds! The thin, smooth noodles were coated in bright red chili oil, numbingly spicy, fresh, and fragrant, with a hint of meat sauce – I didn’t even want to leave any of the broth behind.
In the afternoon, we went to try boboji (skewered vegetables and meats in chili oil). The various ingredients soaked in red oil and strung on bamboo skewers looked incredibly enticing. Sia told me that boboji should be chilled first, and indeed, the cold sensation and the spicy flavor colliding in my mouth were the best comfort for a summer day!
In the evening, Sia took me to a Sichuan restaurant recommended by her local friends, where I tasted mapo tofu and kung pao chicken. Sia told me that people’s understanding of Sichuan cuisine is often skewed – it’s not just about the numbing spiciness; there are also dishes with absolutely no spice, like “boiled cabbage in clear soup,” which is even served at state banquets in China, sounding very impressive. Although tonight’s dishes weren’t as directly spicy as the previous two days, the combination of numbing, spicy, fresh, and sweet flavors gave me a deeper appreciation for the layers of Sichuan cuisine.
Day 3: Ending the Chengdu Trip with Ultimate Mala!
On my last day in Chengdu, I decided to seize the final opportunity to fully experience Chengdu’s mala charm again! In the morning, Sia took me to the famous Jinli Ancient Street. Not only does it have antique-style architecture, but it’s also filled with a dazzling array of local snacks. Here, I challenged myself with “sadly spicy jelly noodles” – they say it’s so spicy it makes you cry. I didn’t cry, but my mouth felt like it was about to breathe fire, but it was incredibly delicious!
In the afternoon, we went to a local night market that the locals frequent. There were even more kinds of snacks here: grilled pig brains, spicy crawfish, grilled skewers… each one emitted an enticing aroma. I tried a little bit of almost everything, and I felt like my taste buds were completely dominated by mala! In addition, I found that Chengdu is a really great city to wander around in. There are many charming cafes and uniquely designed clothing stores along the streets, and the young people are all very fashionable and dress with a lot of personality. Seeing how much I liked it, Sia even specially recommended a few local specialty stores so I could bring some “spicy memories” back to Korea.
In just three short days, I felt like I had completed a pilgrimage of mala cuisine! Chengdu’s mala is not just a flavor; it’s a way of life. Thank you to Sia for her companionship these past few days. She helped me find the most authentic deliciousness and made me fall in love with this city full of ‘spicy’ passion! Unfortunately, I spent all my time experiencing the food and didn’t have time to see the giant pandas at the Panda Base, which is a regret. Chengdu, I will definitely be back!
Trip crafted by
Sia ｜ In-destination Navigator in Chengdu
Tips for other travelers
If you’re also a mala lover Chengdu is definitely your paradise! Open up your stomach and boldly try all sorts of street snacks and local restaurants – you’ll discover surprises everywhere.
Don’t just focus on the “spice”, as Sia said, the charm of Sichuan cuisine goes far beyond just mala. If you have the chance, be sure to taste the non-spicy classic Sichuan dishes and experience different layers of flavor.
Be brave and try local specialties, foods like diced rabbit and pig brains might make you hesitate at first, but once you try them, they might open up a whole new world for your taste buds.
Chengdu is also a great city for strolling while indulging in the food, take some time to walk around the streets and feel Chengdu’s fashionable atmosphere and relaxed pace of life. If you have enough time, definitely go see the adorable giant pandas! Although I didn’t make it this time, it’s already on my must-do list for my next trip to Chengdu!