Meat & poultry dishes 肉类禽类

Xuanhan mala chicken 宣汉麻辣鸡

Chilli heat and peppercorn tingling work together against the chicken's texture. The strength can vary considerably.

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Dengying thin beef slices 灯影牛肉

The slices can be translucent and delicately crisp, with concentrated beef flavor, chili and aromatic seasoning.

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Fish-fragrant pork slivers 鱼香肉丝

The result is savory, sweet, sour and spicy at once, with tender pork and a little vegetable crunch.

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Sichuan spiced rabbit head 兔头

Sichuan spiced rabbit head (兔头) is exactly what the name says: a whole rabbit's head, cooked and eaten as a snack.

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Camphor-tea smoked duck 樟茶鸭子

The meat is deeply savory and smoke-scented, with skin that contrasts with the tender interior.

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Tiaoshui Rabbit 跳水兔

Tiaoshui Rabbit (跳水兔) is listed among the local specialties of Zigong, Sichuan. The name includes 兔 (rabbit).

Quick Pan-Fried Chicken Pieces 小煎鸡

Quick Pan-Fried Chicken Pieces (小煎鸡) is listed among the local specialties of Zigong, Sichuan. The name includes 鸡 (chicken). 煎 describes pan-frying.

Cold Spicy Beef 冷吃牛肉

Cold Spicy Beef (冷吃牛肉) is listed among the local specialties of Zigong, Sichuan. The name includes 牛肉 (beef).

Rabbit with Young Ginger 仔姜兔

Rabbit with Young Ginger (仔姜兔) is rabbit cooked with plenty of young ginger and fresh chillies, a dish of Zigong (自贡) in Sichuan.

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Oil-Preserved Pork 油底肉

Oil-Preserved Pork (油底肉) is a pork-belly speciality of Yanbian (盐边) in Panzhihua (攀枝花). Large pieces of pork are salted, fried in lard and sealed beneath a covering of rendered pork fat.

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Panzhihua Stir-Fried Chicken Chunks 坨坨鸡

Panzhihua Stir-Fried Chicken Chunks (坨坨鸡) is a black-bone chicken dish associated with Panzhihua (攀枝花), especially Miyi (米易) and Yanbian (盐边).

Yanbian Beef 盐边牛肉

Yanbian Beef (盐边牛肉) is listed among the local specialties of Panzhihua, Sichuan. The name includes 牛肉 (beef).

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