Sichuan local food
Local dishes, ingredients and the stories behind them.
Jiangyou braised pork intestine 江油肥肠
They retain a pleasant chew while the fatty inner texture becomes softer. The sauce is savory and substantial rather than merely decorative.
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Dongpo braised pork elbow 东坡肘子
The meat separates easily, while the skin becomes soft and gelatinous. The portion is rich and substantial.
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Lizhuang paper-thin pork 李庄白肉
The slices combine tender lean meat and soft fat, with a delicate texture that contrasts with the sharp garlic and savory dip.
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Dazhou steamed lamb cups 羊肉格格
Tender lamb sits inside a soft, grainy coating that holds savory seasoning. The small container concentrates aroma and creates a portion more substantial than it looks.
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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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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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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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Tianquan peppercorn chicken 天全椒麻鸡
Jiaoma points to a fragrant, tingling peppercorn sensation. It can be quite different from the direct burning heat of a large amount of chilli.
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Hanyuan jar-preserved pork 汉源坛子肉
The meat is rich and concentrated, with firmer lean portions and softer fat. Its preservation gives a different character from freshly stir-fried pork.
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Food articles and local dining stories from Sichuan will appear here as they are published.