Spices of Chengdu
The capital of Sichuan, home of the numbing and hot flavour called mala, and of doubanjiang chilli bean paste.
Traded and grown here
Best time: March to June, and September to November.
Chengdu is the largest city of Sichuan, a province famous for cuisine. Sichuan food uses chilli and Sichuan pepper together, and the pairing is called ma la, numbing and hot.
Spices and trade
Sichuan pepper, called huajiao, gives a tingling, numbing effect and a citrus scent. Pixian doubanjiang, a fermented chilli and broad bean paste from nearby Pixian, is a core seasoning. Chilli arrived in China after the sixteenth century and became central to Sichuan cooking.
The place and its people
Dishes such as mapo tofu, kung pao chicken and hot pot are linked to the city. Teahouses are part of daily life.
Visiting
Cooking schools, markets and the Pixian doubanjiang area offer a close look at the ingredients. The giant panda base is a draw for visitors.
A trail idea for Chengdu
- A spice market Compare red and green Sichuan peppercorns.
- A hot pot meal Eat in a Chengdu hot pot place.
- A cooking class Make mapo tofu.
- A teahouse Rest with tea.
Written by the EveryMasala desk with AI assistance. Background: "Chengdu" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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