The OX tongue, tripe and beef are boiled in a seasoning soup, then cooled, sliced and mixed with spicy sauce and wild pepper, a spicy and hot taste. This dish originated in Chendu City, the capital of Sichuan Province. It is a classical Sichuanese cold dish.

Sliced beef is boiled with sauce soup, then mixed with spicy and peppery sauce, tasting spicy and ma(peppery).

Boiled, cooled, sliced and mixed with spicy red oil.

Boiled, cooled, sliced and mixed with wild pepper sauce. It tastes "Ma", and not spicy. Ma is a wild peppery taste which is unique from Sichuan Province.

Sliced beef are marinated and stewed with five different aromatic ingredients, very tasty.

Cooked pork with fat is sliced, pouring heavy garlic sauce on the top to serve.

Shredded jelly fish mixed with scallion oil sauce.

All kinds of vegetables are put into a special pickling soup for at least one day, then covered and cooled. A little bit of sour, salty and spicy, a typical Sichuanese side dish.

Rabbit in spicy sauce. Cold dish.