Sichuan local food
Local dishes, ingredients and the stories behind them.
Yi chunky pork 彝家乌金坨坨肉
The meat's own flavor leads, with soft fat, firmer lean sections and a chewy skin edge. The dip introduces chili and other aromatic contrast.
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Huili chicken-and-ham rice cakes 会理鸡火丝饵块
The strips are soft and elastic, with mild rice flavor against tender chicken and salty, concentrated ham.
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Qingchuan copper hotpot 青川铜火锅
The result is a savory broth with a mixture of soft vegetables, tender meat and any chewy starch additions.
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Zhe'ergen herb salad 凉拌折耳根
The stems have a clean snap, while the aroma can seem medicinal, earthy or fish-like to a first-time diner. Garlic, chilli and sourness add their own flavours. It is reasonable to enjoy a small taste without expecting to like the herb immediately.
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Sichuan chicken in chilli sauce 口水鸡
Tender, cool chicken contrasts with chilli heat, pepper numbness, acidity and roasted aromas. The red oil is part of the dressing, so a large-looking pool is not a bowl intended to be drunk like soup.
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Sichuan brined pickled vegetables 四川泡菜
Expect acidity, salt and a clean vegetable snap. Longer-held vegetables can be softer and more sour. Red oil on a serving plate is an added dressing, not the only way paocai is made.
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Sichuan sliced pig ears in chilli oil 红油耳片
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.
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Sichuan mixed-spice broad beans 怪味胡豆
Expect crunch followed by sweetness, salt, chilli and sometimes Sichuan pepper numbness. The balance differs between brands; unusual flavour is not a standard measure of heat.
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Zigong paper-thin dried beef 自贡火边子牛肉
Expect an intensely beefy, fragrant bite that may be crisp or slightly yielding according to the product. The thinness is central to its appeal.
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Niufo slow-braised pork hock 牛佛烘肘
The skin is gelatinous and the meat tender, with a rich sauce rather than a sharp chilli-led flavour.
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Yingjing bangbang chicken 荥经棒棒鸡
The chicken is tender against a fragrant, often spicy dressing. Sesame-rich and chilli-led versions offer different balances.
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Shimian barbecue 石棉烧烤
The appeal is freshly cooked edges and aromatic seasoning; lean meat, fatty cuts and vegetables offer quite different bites.
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Food articles and local dining stories from Sichuan will appear here as they are published.