Chengdu fried rice, often associated with the renowned restaurant Chengdu Taste, is a distinctive Sichuan-style dish defined by its simplicity and use of traditional preserved ingredients. Unlike the more common Yangzhou-style fried rice which features a variety of meats and vegetables, authentic Chengdu fried rice typically focuses on a few core components: eggs, scallions, and most importantly, yacai (Yibin suimiyacai). Yacai consists of savory, slightly salty, and finely minced preserved mustard green stems that provide a deep "veggie essence" without the sourness of typical pickles. This version is usually characterized by its clean, white appearance, as it avoids the heavy use of soy sauce found in American-Chinese varieties. Another popular variation in the region is Sichuan minced pork fried rice (ya cai chao fan), which combines the same salty yacai with minced pork, ginger, and garlic to create a rich, savory flavor profile that is a staple in restaurants throughout Sichuan province.