Crispy sliced meat, minced belly with orchid meat, delicious rotten meat, lion's head with spinach, elbow with ginger sauce, cabbage meat roll, soft fried crispy square, fried fingers, spinach dumplings, soup, bean soup with fat intestines, roasted cow's head square, hairy beef (not mistaken), kidney soup with winter vegetables, fried mutton with ginger, steamed sauce ball, duck fish in casserole, celery and yellow flower. Crispy duck with egg, stewed dishes with milk soup, dried stir-fried winter bamboo shoots, roasted winter bamboo shoots with soy sauce, phoenix tail with sesame sauce, carrot pine, fried tricolor gourd, pocket tofu, Luojiang bean chicken, Chongqing Qingshui pea tip, crispy egg kernels, double-sided pot tofu, rock candy rabbit pieces, chicken skin bamboo shoots, crab yellow phoenix tail, dried scallops, and baked cowpeas with golden hooks.

These are actually just the tip of the iceberg of Sichuan cuisine. There are at least 7000 kinds of Sichuan food, at least 80% of which are not spicy.