In Chengdu, the culinary landscape features a vast and diverse array of meats, with pork being the most prominent staple, appearing in iconic dishes like double-cooked pork belly, garlic paste white pork, and steamed pork coated in rice flour. Beef is also highly celebrated, particularly in the famous Fuqi Feipian (sliced beef and offal), braised beef noodle soup, and various stir-fries seasoned with heavy amounts of chili and Sichuan peppercorn. A unique hallmark of the city's food culture is its fondness for rabbit, notably the spicy rabbit heads which are a ubiquitous local delicacy, as well as rabbit meat stir-fried with peppers. Poultry is widely consumed through dishes like Kung Pao chicken, "saliva" chicken, and tea-smoked duck, while mutton and lamb are often enjoyed in steamed preparations or as charcoal-grilled kebabs. Additionally, Chengdu's adventurous palate is well-known for its "nose-to-tail" approach, frequently incorporating offal and variety meats such as pig intestines, duck blood, tripe, gizzards, and even more exotic options like pig brains into hotpots and street snacks.