Mural guide
Three blue-and-white plates hold mapo tofu glistening with red oil, twice-cooked pork, and kung pao chicken with peanuts and dried chilies, a wooden spoon lifts some tofu, and a small dish holds dried chilies and Sichuan pepper.
The regional cooking of Sichuan and Chongqing, known for its wide range of flavour types.
A late Qing guide to Chengdu lists twice-cooked pork among the city's everyday home dishes.
The Chengdu Tonglan by Fu Chongju (1909) lists twice-cooked pork in its section on everyday home dishes of Chengdu, alongside dish names such as slippery pork and plain boiled pork. The book gives only the names, with no method and no account of origin.