Post by Chiefeater Jimmy Lee

Exploring the vibrant streets of Chengdu's suburbs, I've done plenty of stumbling around and finding hole-in-the-wall eateries, such as this entire street - Wangfu Street - bustling with mouthwatering street food delights. Each stall beckoned with enticing aromas and flavors, promising a culinary adventure, for good or otherwise. My stomach would either thank me immediately or complain loudly later.

The stinky tofu, little chunks deep-fried to perfection, was indeed an acquired taste, but the bold aroma and creamy yet savory flavors left a lasting impression. Tantalizingly spicy, the addition of chilly bits elevated the dish, making it a unique and unforgettable indulgence. Good stinky tofu is hard to come by so if you find a good spot, keep the GPS location bookmarked.

Continuing my journey, I encountered barbecued lamb skewers prepared Xinjiang-style, generously coated in chili flakes and cumin powder. This is lamb done right: the tender, succulent meat combined with the fiery spices and dripping fat to create an unforgettable mouthfeel.

At another stall, juicy plump oysters were a standout. Oysters in inland China from a street stall, you say? May you live in interesting times. Cooked in garlic and chillies, each bite was a burst of oceanic goodness mixed with the delectable piquancy of Sichuan spices. The blend of flavors made these oysters an absolute delight to savor.

Another seafood treat awaited me at the next stall, featuring small lala clams in a spicy broth. The freshness and meatiness of the clams combined with the fiery broth resulted in a tantalizingly addictive dish that left me craving for more.

Venturing further, I discovered a surprising and satisfying vegetarian burrito, Sichuan-style. Wrapped in a rice flour wrap, the burrito was stuffed with a medley of chopped fresh vegetables, topped with a sweet and spicy sauce. This fusion of flavors offered a delightful and fulfilling option for vegetarians and non-vegetarians alike.

However, not everything was a hit on this culinary journey. The streetside sushi, with its grainy rice and mediocre cooked fish, left something to be desired. A dish best avoided in favor of the other enticing offerings the street had to offer.

To end my street food extravaganza at Wangfu Street on a sweet note, I indulged in small naan-style bread made by a Muslim Hui family. Filled with a sweet liquid brown sugar filling, this delightful dessert provided a satisfying conclusion to my gastronomic adventure.

Note: if you're in the northwestern Pidu district of Chengdu, use a local map app to look for 王府商业街. The street food stalls open in the late evening starting from the corner of the ICBC bank building.