Originating from Sichuan and Chongqing, Sichuan cuisine is the most distinctive and the largest folk cuisine in China. It has been long known as "Each dish has its own style; a hundred dishes have a hundred different flavors." There are 38 cooking methods in Sichuan Cuisine. Combining the merits of the south and the north, the style of this cuisine pays attention to color, fragrance, flavor and shape. It is also changeable in flavors, and the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.

Zhu Tang Li

This is a restaurant mainly engaging in Sichuan dishes. Speaking of Sichuan cuisine, there are so many things to talk about. It is characterized by a wide range of ingredients and various seasoning. There are as many as 24 types of flavors. "The combination of sour, sweet, fresh, fragrant, numbing, and spicy flavors" is like a complex life that is full of ups and downs. People here will not feel satisfied without eating something lip-tingling and hot.

The old town boiled fish with chili-pickled cabbage is a dish combined by golden yellow pottage and tender white fish slices. It is mixed with the refreshing sour taste of pickled vegetables. Just one sip and you will find it so deliciously sour but refreshing.

Shredded yak meat is another well-known dish with traditional elements.. The quality is fresh and pure, tasting crispy and soft with every slice of the meal well salted. Yak meat is known to have a unique savory flavor .

 Steamed pig feet with taro is another signature dish full of collagen that many diners cannot resist. Address: NB201, B2, Middle Section of China World Mall, Chaoyang District, Beijing 

Gong Yuan Shu Lou, Restaurant for the Sichuan Provincial Government Office in Beijing (Chuanban Restaurant)

The well-known Chuanban Restaurant has long been hidden in the winding alleys of Beijing. With so many years going by, it continues to remain filled to capacity being a  very popular hotspot today..

This is definitely a paradise for people fancying hot and spicy food! A plate of red Sichuan style boiled blood curd seems to bring you to Sichuan instantly. The super smooth and tender duck blood, and the fresh and crisp cattle tripe will make you feel nostalgic every time you have a taste.

Address: Gongyuan West Street Toutiao No. 5, Jianguomen Inner Street, Chaoyang District, Beijing

E'mei Restaurant

Since its operation in 1950, E’mei is considered to be a time-honored restaurant serving Sichuan cuisine in Beijing. Its chief chef has created the "Emei Sichuan Cuisine" that has its own characteristics.

For most diners, the first thing that comes to mind about E’mei Restaurant is their renowned Kung Pao Chicken,  the chef's special. The taste is slightly sour and sweet at the same time. The chicken is guaranteed to be between "medium well" and "just cooked". The restaurant has devoted 67 years to this dish, which gives it its exceptional taste.

Steamed chicken with chili sauce here is also quite authentic. The chicken is tender but not overcooked, marinated in red chili oil.

Mapo Tofu is another classic dish. The combination of Sichuan pepper and chili is so stunning that you cannot be more satisfied after you’ve experienced the long lineup of tastes and qualities such as the numbing, spicy, hot, fragrant, crisp, tender, and fresh flavors.

Generally, on the list of dishes that you cannot miss, the Kung Pao Chicken ranks No. 1, whilethe Cold Noodles with Shredded Chicken comes in at 2nd. The noodles are elastic and the amount of shredded chicken  is also more than enough for a single eater. In addition to the sour, sweet and spicy flavors, you can also feel the strong flavor of mustard.

Address: No. 58, Lishi North Road, Xicheng District, Beijing

Maojian Sichuan Kitchen

Maojian is a very authentic Sichuan restaurant hidden in many delicacy shops. Although the shop is not very decorative with a simple design, the dishes served are particularly authentic and cost-effective. No wonder some diners travel more than 50 kilometers in cars just to have a taste of it.

The double pepper chicken is one of their signature dishes, with chicken cut into very small pieces and fried to a crispy texture. The spicy flavor of the dish comes from a special type of chili, which has a unique spice that comes off as more refreshing than a choking hot flavor.

The spicy large intestine is also a oft sought after dish, that is fried until it is free of all oil , giving it a spicy and fragrant taste making it the ultimate appetizer. The fried mushroom here, though not an authentic Sichuan cuisine item, is also very delicious.

Although the cold noodles with shredded chicken appears ordinary, it’s super delicious and shouldn’t be missed.

Address: Diagonally opposite to police center at north of Xiaobao Cultural Square, Songzhuang Town, Tongzhou District, Beijing

Yuxin Sichuan Cuisine (Xidan branch)

Yuxin Sichuan Cuisine, which is said to have won the title of the Bibbidon Restaurant by the Michelin Guide in Shanghai, can be said to be a upscale cuisine with adverse cost-effectiveness.

The spicy diced chicken with peanuts is definitely one of the classic dishes in Sichuan cuisine. There are different portions, with the small dishes just enough for two people. Even with those smaller portions, the quantity of chicken is excessive, with fried peanuts that make it  crispy, yet not greasy in taste.

The Chongqing spicy chicken with chili is a must-try along with an appetizing plate of bean jelly.

Address: 7th Floor, Xidan International Building, No. 111 Xidan North Street, Xicheng District, Beijing

Sichuan E

Sichuan E, a popular restaurant with Sichuan cuisine, is hidden in the alley of Dong Si Wu Tiao. The name refers to Luzhou, a city in Sichuan Province famous for baijiu and Sichuan cuisine.

The spade ribs is an absolutely perfect dish not only served in large portions, but the pork is also cooked to a very soft yet rich taste. It is fragrant but not spicy, which is why people love it so much.

The signature spiced chicken with chili sauce is better served with rice. Although the chili pepper looks excessive, the spice is moderate. The only drawback is that the chicken is in very small portions, so diners will have to savor their dish.

Fried glutinous rice cakes with honey sweet-scented osmanthus is also one of Sichuan E’s  signature dishes. It is usually cooked with brown sugar giving it a refreshing aftertaste.

Address: No. 139, Dong Si Wu Tiao, Dongcheng District, Beijing