You'll have plenty of opportunity to experience Sichuan's legendary spice in Yibin. If can stand the heat, try any one of the city's numerous local restaurants or street vendors for the staple ranmian (burning noodles), eaten for breakfast, lunch and dinner. 

Less fiery are tender bamboo shoots from the Bamboo Sea to the south, yellow fish and yellow pickle soup; luobiao buns, a kind of sticky rice bun filled and wrapped in plant leaves; jellied bean curd made from soybeans and peanuts; Nanxi County thin-sliced pork; snowy chicken slices; Xinwen County black-boned chicken; and Yibin-style soacked duck eggs, which are carefully shelled and then marinated in a spicy sauce.

If you're looking for foreign food you might ask your hotel concierge, say "weiguo canting" (that's pronounced ts-an-ting) for "foreign restaurant," though the results aren't likely to delight.

If you have any helpful information to offer about dining in Yibin, let us know about it, either in the comments section below or by adding your own Yibin restaurant reviews to ChinaTravel.net.