What should you eat first in Chengdu?

Long chao shou in clear broth is a soft introduction: pork wontons in a light soup, no chili required. Kung pao chicken is another easy entry point, with more aroma than heat. Add a plate of steamed greens or a cucumber salad to balance the meal.

If you are comfortable with spice, start with mapo tofu and rice. It is savory and numbing rather than pure heat, and it teaches you what Sichuan pepper feels like. Dan dan noodles are a good next step, but the portion is small.

Order like a local by asking for 'yī wǎn qīng tāng chāo shǒu' (one bowl of clear-broth wontons) and adding 'bù là' (no chili) if the shop offers a chili version. A side of 'suān là huángguā' (smashed cucumber with vinegar and garlic) cuts the richness. Portions are often snack-sized, so order two small dishes rather than one large one. Wonton shops around Chunxi Road and the lanes off Renmin Middle Road usually charge roughly CNY 15–30 per bowl; check the current price on the wall menu before ordering.

If you are unsure what a dish contains, ask 'zhè ge yǒu ròu ma?' (does this have meat?) and 'là bù là?' (is it spicy?). Staff are used to pointing and gesturing, and a translation app covers the rest. Keep the first meal short and leave room for a walk.

• Clear-broth wontons
• Kung pao chicken
• Mapo tofu with rice

Save hotpot for your second or third meal, not your first night after a long flight. Order a yuanyang pot with a mild side, build a sesame-oil and garlic dip, and start with beef slices, tofu skin, potato, and greens. Do not drink the broth.

Chuan chuan skewers are a cheaper, more casual alternative to hotpot. You pick ingredients from a fridge and pay by the stick. The spice level is similar, but the format is easier to control.

Arrive before 6:30 pm if you are eating in Yulin or along Kehua Road; popular rooms fill quickly and weekend waits can pass an hour. Two to four people is the easiest group size for a split pot. Say 'yuānyāng guō' and point to the mild half when the server confirms. Ask for 'wēi là' on the red side, and request 'bù yào xiāngcài' (no cilantro) if you dislike it, since it often arrives by default in dips and cold dishes.

A split pot usually costs about the same as a single pot, so there is no reason to make everyone eat spicy. If the menu lists organ meats and you are not ready for them, stick to beef slices, tofu skin, potato, lotus root, and greens; those are the easiest entry points and the hardest to overcook.

Avoid ordering three spicy dishes at once. The cumulative heat is harder than any single dish. Also skip the most touristy restaurants on Jinli and Kuanzhai for your first meal; they are convenient but overpriced and often dumbed down.

Do not schedule hotpot before a long travel day. The richness and spice can upset a sensitive stomach. Give yourself an evening to recover and drink plenty of water.

Skip the big hotpot chains with stage shows on your first night. The food is consistent, but the set menus and noise make it hard to learn what you actually like. Jinli and Kuanzhai are fine for an after-dinner walk, not for your main meal. A menu with photos, English, and prices in three currencies is usually charging for location. Walk two blocks toward a residential street and the same dish tends to be better and cheaper.

• One spicy dish per meal at first
• Skip tourist-street restaurants
• Do not eat hotpot before travel
• Ask for 'wēi là' or 'bù là'

For a first day that will not overwhelm you, order one clear-broth dish, one rice dish, one vegetable, and tea. A typical mid-range order: clear-broth wontons, mapo tofu with rice, dry-fried green beans, and jasmine tea. That covers salty, numbing, and fresh without flooding your palate. Say 'wēi là' when ordering the tofu; some kitchens will tone down the chili oil, though authentic mapo tofu is rarely truly mild.

Breakfast is a separate introduction. Many locals start with red-oil wontons or sweet-water noodles, but plain congee, steamed buns, and soy milk are easy to find near hotels and metro stations. Try one unfamiliar dish per meal rather than a table full. By day three you will know whether you want more numbing pepper or more acid, and ordering becomes much faster.

• One clear broth, one rice, one vegetable
• Try one new dish per meal