Meat & poultry dishes 肉类禽类

Local meat and poultry dishes, with attention to cuts, cooking methods and portions.

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Sichuan local food

Local dishes, ingredients and the stories behind them.

AI illustration: A rustic ceramic bowl of bone-in chicken pieces in golden-brown broth with mushrooms and a few ginger slices.
Sichuan

Zhuotong Chicken 卓筒鸡

Zhuotong Chicken (卓筒鸡) appears in the salt-culture cooking of Daying (大英). Suining’s culture and tourism bureau (遂宁市文化广播电视体育和旅游局) presents a pastry-wrapped version in which fried chicken, peppers and onion are coated in mixed-flavour guaiwei sauce (怪味汁), wrapped in pastry and baked with cheese.

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AI illustration: A shallow ceramic bowl of large boneless red-braised meat cubes.
Sichuan

Shehong Beef 射洪牛肉

Shehong Beef (射洪牛肉) encompasses several local beef specialities of Shehong (射洪), including hand-torn beef and slowly cooked jar beef.

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AI illustration: A white platter of sliced roast duck or goose with rich amber skin and visible meat cross sections.
Sichuan

Longchang Red-Braised Duck 隆昌红烧鸭

Longchang Red-Braised Duck (隆昌红烧鸭) is the duck dish of Longchang (隆昌), a county-level city of Neijiang (内江) in Sichuan that borders Rongchang District (荣昌区) of Chongqing.

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Photograph of Boboji (钵钵鸡).
Sichuan

Boboji 钵钵鸡

The food combines cool, savory coating with tender meat and crisp vegetables. Numbing fragrance and chili heat vary by broth, so the color alone does not tell the whole story.

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Sichuan · Food stories

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Food articles and local dining stories from Sichuan will appear here as they are published.

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