DONGCHENG DISTRICT. This Sichuan restaurant flies in its own ingredients from the west of China and is deservedly popular with Sichuanese living in the capital, especially party officials, it seems. Sichuan favorites, such as "mapo doufu" (spicy tofu with chopped meat) are authentic. Highly recommended are the spicy "shui zhu yu" (tender fish on a bed of crisp bean sprouts), and "guoba roupian" (sweet pork with rice crust). Always busy.

CHAOYANG SOUTH DISTRICT. Sichuan Hot Pot is best described as a Chinese fondue, but with meats and vegetables cooked in a large wok of boiling chilis and oil. It's a shared culinary experience, but it can be unpredictable. Huangcheng Lao Ma is a more upmarket option for hot pot that spicy Sichuan fans will adore. Order "Lao Ma's Beef," a mouthwateringly tender meat, and the king prawns. (But remember that the prawns are thrown live into the pot, so not for the squeamish!) Wash the burning chili down with lashings of local beer.

The largest, best-known and, arguably, the best Sichuan restaurant in the capital. This is also one of the most reasonably priced eateries in the city and is always crowded, so arrive early (by 6pm) for dinner. There's no decor to speak of ­ focus is on the Sichuan specialties. Try "gongbao" chicken, "ganbian tudou" (a tasty potato dish), "mapou doufu" (spicy tofu) and "laziji" (chicken in hot peppers).

SOUTH XIDAN DISTRICT. Sizzling, spicy Sichuan cuisine served with a smile! There's often a queue out of the door at Mal Youhuo, but the service is fast and the turnover high. What brings Beijingers back time and again is the super spicy food. The signature dish is "shuizhu yu," which is fresh fish in chili and hot peppers. In 2007 a second branch opened at Da Zhong Si Taiyang Yuan (phone 8211 9966).

FUXINGMENWAI DISTRICT. This is authentic Sichuan hot pot in a traditional no-frills environment. Taipo Tianfu Shanzhen is one of the first diners to sell mushroom hot pot and it's a big success. A multitude of fresh mushrooms are cooked in a nutritious black-skinned chicken broth. Then you can add portions such as lamb (yangrou), beef (niurou), lotus root (ou pian) or spinach (bocai). Round it all off with a cup of deer blood tea. Described by a top reviewer as "the city's most delicious do-it-yourself dining experience."