The Undisputed Champion of Pork Cuisine in China: This Province Reigns Supreme
Everything is meticulously arranged.
What's the point of having hot pot without pork?
This is the most simplified guide ever.
Thick slices of white meat paired with heaps of garlic paste—so fragrant!
Paper-thin slices of meat, yet still juicy and satisfying to eat.
Twice-cooked pork—no one would disagree that it’s the homeliest "King of Sichuan Cuisine," right?
For twice-cooked pork, the best slices are those with the skin still on!
Photo/Tuchong Creativity, Photographer/Mamba Creative
Savory steamed pork belly: rich and fragrant, balanced by the freshness of pickled mustard greens.
Sweet steamed pork belly: the calorie bomb of New Year’s feasts.
Photo/Tuchong Creativity, Photographer/Xing Tianya_007
Meizhou Dongpo pork knuckle: tender, flavorful, and beautifully textured.
If you don’t come to Sichuan, you’ll never truly understand "pig’s head" cuisine.
Who can resist a plate of cold-tossed pig’s ears?
Photo/Tuchong Creativity, Photographer/Dajun
Grilled pig’s nose tendon—finding this special cut of meat is no easy task.
Photo/Tuchong Creativity, Photographer/Fan Xiaozhe
Pig brain: a strong contender for "Provincial Delicacy"!
Pig’s blood and offal are also perfectly arranged.
Even a bowl of bean soup rice needs some fatty intestines.
Pork intestines, the source of happiness in breakfast.
Pork intestines always pair best with the broth in the pot.
Photo/Tuchong Creativity Photography/Matcha Not Sweet
Is there anything in this world more rice-complementing than pork intestines and blood tofu stew?
Stir-fried kidney flowers are also a signature dish of Sichuan cuisine.
In the steaming pot, meat and broth churn together.
Image Editor | YIRAN