Chengdu is renowned globally for its bold and fiery cuisine, primarily defined by the "ma la" flavor profile—a combination of heat from chili peppers and a unique numbing sensation from Sichuan peppercorns. While many iconic dishes like Mapo Tofu and hotpot are heavily seasoned with chili oil, garlic, and ginger, the city’s culinary scene is more diverse than its spicy reputation suggests. Local food culture emphasizes a balance of 24 base flavors, ranging from sweet and sour to salty and aromatic. Visitors can easily find non-spicy specialties such as Tea-Smoked Duck, "Old Mother" pig trotter soup, and sweet water noodles. Additionally, most restaurants allow diners to adjust the spiciness level or choose non-spicy broth options, and the city offers a wide variety of international and other regional Chinese cuisines to accommodate all palates.