Pork slices with garlic sauce 蒜泥白肉
Pork slices with garlic sauce is featured among the local specialties of Chengdu.
Thin slices of cooked pork belly are served with a strongly flavored garlic and chili dressing. Eat a slice with cucumber or rice to balance the richness.
How it is made
Pork belly is gently cooked, cooled and sliced very thinly, then served with a garlic-heavy dressing that commonly includes chili oil and a sweet-savory soy seasoning. Cucumber may accompany it.
Flavour & texture
Soft meat and yielding fat contrast with sharp garlic, fragrant chili and crisp cucumber, making the cold plate feel lighter than a braise.
Local roots & traditions
Garlic pork slices are a familiar Sichuan and Chengdu cold dish, where the sauce is as important as the slicing.
How to order Pork slices with garlic sauce
Try a small amount of dressing first and pair with rice.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Sichuan sliced pig ears in chilli oil 红油耳片 →
The ears are cleaned and cooked until the skin is tender, then cooled and sliced thinly. Dressing is added for serving so that the slices remain distinct and the contrast between skin and cartilage is preserved. Expect soft outer tissue around crisp cartilage, with chilli aroma and savoury seasoning. The chewy-crunchy texture is central; it should not be described as tender boneless pork for readers who have never tried it.
Twice-cooked pork 回锅肉 →
Pork is first simmered, cooled enough to slice and returned to the wok with chili-bean paste and aromatics. Garlic shoots or leeks are common partners, though cuts and vegetables vary. The slices develop browned edges while retaining soft fat, with a savory fermented-bean aroma and gentle-to-strong heat.
Questions before you order
What name should I show when ordering?
Show 蒜泥白肉 for Pork slices with garlic sauce. Try a small amount of dressing first and pair with rice.
Sources & reading
Recipes and servings vary between kitchens.