Eat like a local in Leshan

Cold skewers of meat, offal and vegetables served in a spicy or numbing broth. Leshan's signature street food — pick your sticks, dip and go.

Crispy roast duck with a glossy, sweet maltose glaze. A Leshan classic you'll see in windows all over the old town.

A rich, aromatic beef and offal soup served in small clay pots. Named after the crossed-legged posture of diners at the original street stalls.

Silky tofu pudding topped with savoury gravy, crispy soybeans, peanuts and chili oil. Breakfast or snack — always comforting.

Glutinous rice dumplings wrapped in leaves, stuffed with savoury pork or sweet red bean. Steamed soft and fragrant.

Deep-fried skewers of everything from quail eggs to lotus root, dusted with cumin and chili. The Leshan answer to street-side indulgence.

Chilled, translucent jelly in brown sugar syrup with raisins, hawthorn and peanuts. The perfect cool-down after spicy food.

Soft, chewy rice cake slices drizzled with thick brown sugar syrup. A beloved Leshan sweet treat.

Delicate steamed dumplings with a thin wrapper, filled with pork and sometimes mushroom. Lighter and thinner than northern-style shaomai.

Crispy-edged, soft-centred mini pancakes made fresh on a griddle, filled with sweet or savoury fillings — from cream to spicy meat.

Late-night grilled skewers and BBQ with Sichuan spice blends. A different vibe from bobo chicken — smoky, charred and social.