Ye’erba: pork and preserved mustard greens make a meaty filling for this sticky rice snack. It’s cooked in banana or bamboo leaves for a distinctive flavour.
You cha: a peasant dish of coarse-ground cornflour porridge, topped with toasted soya beans, peanuts, preserved vegetables, spring onion, chilli oil and broken mahua (a kind of fried dough).
Fei chang fen: a hot and sour classic combination in Chengdu and nothing delivers it better than Fei chang fen – pigs’ intestines and potato starch noodles in a hot and sour broth.
Han shao bai: pronounced xian shao bai in standard Chinese but han shao bai in the Szechuan dialect, this is a hearty dish of belly pork and preserved mustard greens steamed in a bowl of glutinous rice.
Guo ba rou pian: a restaurant showpiece, where a bowl of crispy rice crackers is brought to the table and a pot of stir-fried pork is poured over the top, making it sizzle.
San da pao: a rare sweet dish of glutinous rice balls, covered in soya flour and doused in a dark sugar syrup.