白瓷盘中，薄如蝉翼的牛杂片层层叠叠，浸在琥珀色的红油里微微颤动，像被晚霞染红的云絮。花椒粒在油面上浮沉，似散落的星辰，将麻香织进每一丝肉纹。

牛舌如工笔勾勒的绢画，牛肚蜷曲成金丝菊的模样，顶上的香菜末与花生碎，恰似春雪覆新芽。

当筷子挑起时，红油便顺着纹理流淌，在盘底积成麻辣的湖泊，倒映着八十年前成都街头那对夫妻推车叫卖的剪影

In the white porcelain plate, thin as cicada wings, layers of cow offal trembled slightly in the amber red oil, like cloud fluff dyed red by the sunset. Sichuan peppercorns float and sink on the oil surface, like scattered stars, weaving the fragrance of hemp into every grain of meat.

The cow tongue is like a delicate silk painting, the cow belly curls up like a golden chrysanthemum, and the chopped coriander and peanuts on top are like spring snow covering new shoots.

When the chopsticks are lifted, the red oil flows along the texture and accumulates into a spicy lake at the bottom of the dish, reflecting the silhouette of the couple who were selling carts on the streets of Chengdu 80 years ago