What to eat in Chengdu as winter arrives

Chengdu's damp cold makes hotpot especially appealing. Order a yuanyang pot so there is a mild side, build a sesame-oil and garlic dip, and start with beef slices, tofu skin, potato, and leafy greens. Avoid scheduling hotpot before a long travel day; the richness and spice can be a lot for a sensitive stomach.

Neighborhood restaurants are usually better value than tourist-area chains. Book ahead on weekends, and do not be afraid to ask for mild spice — 'wēi là' is a normal request.

Dan dan noodles, long chao shou in clear broth, and a bowl of pork-and-pickled-vegetable noodles are good cold-weather lunches. Teahouses serve snacks and endless refills, making them a comfortable place to spend a gray afternoon. Mapo tofu with rice is a reliable, warming dinner.

If you are vegetarian, confirm broth and sauce ingredients. Buddhist restaurants around Wenshu Monastery are a good option, but hours vary. Carry a translated dietary card if your needs are strict.

Winter food in Chengdu is not fundamentally different from the rest of the year; the city eats hotpot and noodles in every season. The difference is that the cold makes these meals more satisfying. Restaurants are busier in the evening, especially around the New Year period.

This is an editorial note, not a ranking. Use it to plan a few meals, then follow your appetite and the queues of locals.