In Chengdu, time slows down and is brewed into a pot of gaiwan tea. As the capital of Sichuan, it blends fiery, numbing flavors with an easy, unhurried calm, and the climate is kindest from March to June and September to November.
Common questions before you go
March to June and September to November are ideal, with cherry blossoms in spring and ginkgo in autumn, and temperatures mostly between 15 and 25 degrees C. Summer is muggy and winter is overcast and cold but rarely snowy.
One day for the pandas, Wuhou Shrine and Jinli; one for Dujiangyan and Mount Qingcheng; the rest for Kuanzhai Alleys and hotpot. The metro covers the city well, while day tours handle the farther sites more easily.
Do not miss hotpot, chuanchuan (skewers), Zhong dumplings, Long wontons, sweet-water noodles and rabbit heads. The old neighborhood hole-in-the-wall joints often taste better than the viral spots.
成都最值得去的地方
成都特色美食推荐
The soul of Chengdu dining: a bubbling beef-tallow broth with tripe, aorta, and ...
Chengdu's take on skewers — ingredients threaded on bamboo sticks and boiled in ...
A Chengdu classic: thin-skinned, tender dumplings drenched in red-oil sauce that...
Chengdu's everyday noodle — sesame paste, chili oil, and minced pork. Stir it up...
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Neighboring cities worth a side trip
成都's immersive visual journey
