Southwestern China Restaurants

Southwestern China Restaurant Reviews

From sour and spicy Dai dishes with fresh pepper to chicken steamed in clay pots and bitter melon served with eggs, Southwest China's cuisine is unique.

Bordering Sichuan and Hunan provinces to the north and Myanmar, Laos, and Vietnam to the south, the region is sandwiched between some of the spiciest cuisines on earth. Yet meals retain a palatable earthiness, defined by river fish, terraced rice, mountain medicinal herbs, and wild mushrooms.

Particularly popular are soup-based dishes served with thin, spaghetti-like rice-noodles that come with fresh mint, oil, slices of pork, carrots, and corn. Other amazing delicacies involve steaming sticky rice inside bamboo. The province sees its fair share of Tibetan delights, too, including yak meat and yoghurt-wine.

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