Pork is overwhelmingly the most common type of meat consumed.[1] Beef is somewhat more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region.[6] Sichuan cuisine also uses various bovine and porcine organs as ingredients, such as intestine, arteries, head, tongue, skin and liver, in addition to other commonly used portions of the meat. Rabbit meat is also much more popular in Sichuan than elsewhere in China.