Soups & stews 汤羹炖煨

Bazhong yellow-goat soup 滋补黄羊汤

The broth is warming and meaty, with leaner goat flavor and richer skin or connective tissue depending on the cut. Chili can be added individually.

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Chicken douhua in clear broth 鸡豆花

Chicken douhua in clear broth (鸡豆花) is a traditional Sichuan dish made from chicken but named after douhua (豆花), soft bean curd, because it looks and feels like it in the mouth.

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Weiyuan Mutton Soup 威远羊肉汤

Weiyuan Mutton Soup (威远羊肉汤) is made with local black goats from Weiyuan (威远). Its characteristic broth is creamy white and aromatic, with a mild flavour and tender meat.

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Qu County Daylily Chicken Stew 渠县黄花炖鸡

Qu County Daylily Chicken Stew (渠县黄花炖鸡) is listed among the local specialties of Dazhou, Sichuan. The name includes 鸡 (chicken). 炖 describes slow simmering.

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Tongjiang Silver Ear Chicken Soup 通江银耳炖鸡

Tongjiang Silver Ear Chicken Soup (通江银耳炖鸡) is listed among the local specialties of Bazhong, Sichuan. The name includes 鸡 (chicken). 炖 describes slow simmering.

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Nanjiang Yellow Goat Soup 南江黄羊汤

Nanjiang Yellow Goat Soup (南江黄羊汤) is listed among the local specialties of Bazhong, Sichuan. The name includes 羊 (sheep). The term 汤 points to soup.

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Ziyang Mutton Soup 资阳羊肉汤

Ziyang Mutton Soup (资阳羊肉汤) is part of winter-solstice eating in Ziyang (资阳), where residents cook it at home, take freshly made soup away from markets, or eat in soup shops.

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Yi Pickled Vegetable Soup 彝族酸菜汤

Yi Pickled Vegetable Soup (彝族酸菜汤) is a fragrant sour soup in the Yi (彝族) food traditions of Liangshan (凉山). It uses leafy greens or leaves of the local yuangen (圆根) vegetable, preserved as dried or wet-pickled sour vegetables.

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Pickled Vegetable and Potato Soup 酸菜土豆汤

Pickled Vegetable and Potato Soup (酸菜土豆汤) appears in Yi (彝族) home cooking in Liangshan (凉山). Potatoes cook with preserved leafy vegetables in a sour soup seasoned with ginger and peppers.

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Sour-soup fish 酸汤鱼

The broth is sharply tangy and savory, balancing tender fish with a lively fermented aroma. Chili intensity depends on the soup and dip rather than the name alone.

Miao Fish in Sour Soup 苗家酸汤鱼

Miao Fish in Sour Soup (苗家酸汤鱼) is fish cooked in the fermented sour soup of the Miao, a dish of the Miao villages around Kaili (凯里) in Qiandongnan (黔东南), Guizhou; the technique for making Kaili sour-soup fish entered China's national intangible cultural heritage list in 2021.

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Pickled Vegetable and Red Bean Soup 酸菜红豆汤

Pickled Vegetable and Red Bean Soup (酸菜红豆汤) is listed among the local specialties of Liupanshui City, Guizhou. The name includes 酸菜 (pickled vegetables), 红豆 (red beans). The term 汤 points to soup.

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