China's most popular offal breakfast: Chengdu's amazing high-calorie food !

Historically, Sichuan Basin’s high humidity accelerated food spoilage, causing animal offal to be dismissed as "undesirable by-products" in most regions. However, Sichuan cuisine transformed these ingredients through its ​​intense spicy and numbing flavors​​, leveraging spices like Sichuan pepper, chili peppers, and fermented bean paste to overpower gamy odors and repurpose offal as robust ​​flavor carriers​​. This culinary ingenuity not only resolved preservation challenges but also redefined offal’s value—elevating it from mere sustenance to a regional culinary symbol. Remarkably, certain offal dishes now command higher prices than regular meats, exemplified by braised pork intestines or rabbit heads surpassing pork in cost.