Chengdu, China
Half-Day Chengdu Back-Alley Foodie Tour
Duck down Chengdu's back alleys for 7 Sichuan tastings — dan dan noodles, mapo tofu, fuqi feipian and more — with a local guide and a small group.
Duck down Chengdu's back alleys for 7 Sichuan tastings — dan dan noodles, mapo tofu, fuqi feipian and more — with a local guide and a small group.
Photos are indicative — the dishes served may vary.
Chengdu is one of China's great food cities — a UNESCO City of Gastronomy where the real flavour of Sichuan lives down the back alleys, not on the main streets. This small-group tour takes you straight into them, on foot and at a local's pace.
Over about four hours you'll work through seven generous tastings, ordered and explained by your guide. Expect numbing-spicy dan dan noodles, silky mapo tofu, cold fuqi feipian (sliced beef and tripe in chilli oil), springy sweet water noodles, and a sticky rice cake to take the edge off the heat — plus small plates at two hidden alley spots.
If you're feeling brave, there's even Chengdu's famous spiced rabbit head — a local delicacy that's far more delicious than it sounds. Your guide is happy to help you find your spice limit, or push past it.
Between bites your local English-speaking guide shares the stories behind the dishes and the easygoing teahouse culture that makes Chengdu tick — from the Sichuan peppercorn to the city's love of a slow, spicy afternoon.
It's a relaxed, walking foodie crawl with a small group and plenty to eat — the most local way to taste real Sichuan. Come hungry, and a little brave.
“Hands down our best meal in China. The dan dan noodles and mapo tofu were incredible, and our guide knew exactly how much spice we could handle.”
“Seven tastings down alleys we'd never have found alone. Even the rabbit head was delicious! Brilliant, friendly guide.”
“A perfect introduction to Sichuan food. Loads of variety, great stories, and we left completely full. Highly recommend.”
“So much flavour — bring your appetite and a tolerance for chilli! The fuqi feipian was a highlight.”
“We did this on our first afternoon and it set the tone for the whole trip. Real local food, no crowds.”