Meat & poultry dishes 肉类禽类

Twice-cooked pork 回锅肉

The slices develop browned edges while retaining soft fat, with a savory fermented-bean aroma and gentle-to-strong heat.

Leshan bobo chicken 乐山钵钵鸡

The food is cool or room-temperature, with tender meat, crisp vegetables and a savory, often numbing-spicy coating. It is a prepared skewer dish rather than raw ingredients cooked at the table.

Leshan qiaojiao beef 乐山跷脚牛肉

Tender beef, firmer organs and a clear savory liquid provide varied textures, with the dip supplying much of the sharp heat.

Leshan sweet-skin duck 乐山甜皮鸭

The skin balances sweetness with savory duck flavor, while the meat remains firm and juicy. It offers a different seasoning profile from chili-heavy Sichuan dishes.

Zigong fresh-pot rabbit 自贡鲜锅兔

The dish is lively and hot, with tender meat and a strong fresh-chili fragrance. Small chopped bones are part of the eating experience.

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Kung pao chicken 宫保鸡丁

Tender chicken contrasts with crunchy peanuts, while savory seasoning, sweetness and acidity sit beneath chili fragrance. Peppercorn may add a mild numbing note.

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Fuqi beef and offal slices 夫妻肺片

The cold slices range from tender to chewy, united by a fragrant, numbing-spicy dressing and crunchy garnish.

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Zigong cold spicy rabbit 自贡冷吃兔

The meat is firm and chewy, with a strong chili fragrance and savory oil coating rather than a soft stew texture.

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Sichuan chili-broth beef 水煮牛肉

The meat is soft and slippery, with pronounced chili heat and numbing pepper aroma. The vegetables soak up the same bold seasoning.

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Yanbian oil-preserved pork 盐边油底肉

The pieces are rich and substantial, with a concentrated pork flavor and a soft fatty edge. Preparation for the table determines whether the outside is browned or simply warmed.

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Gulin spicy chicken 古蔺麻辣鸡

The chicken has a firm, savory bite beneath an aromatic, hot and numbing sauce. Skin and meat absorb the dressing differently.

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Xiaoquan sauce-coated beef 孝泉裹汁牛肉

Expect a firm, savory bite with toasted sesame and a sweet-spicy or numbing finish depending on the recipe.

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