Shanghebang is the Rong cuisine with Chengdu, Ziyang and Jianyang as its core, which is characterized by being peaceful to the people, rich in seasoning, relatively light in taste and many traditional dishes. Rongpai Sichuan cuisine emphasizes precise and accurate materials, strictly follows the traditional classic recipes, and has a mild taste and a long fragrance. At the same time, it concentrates on high-end dishes such as Gongting cuisine and Gongguan cuisine in Sichuan cuisine, which is usually quite allusive. Exquisite and delicate, most of them are traditional Sichuan dishes that have been handed down for a long time. In the old days, they have always been the official dishes of the governor of Sichuan.

The famous chef Huang Jinglin created a high-grade clear soup dish in the imperial dining room of the Qing Palace, which is often used as a metaphor for the "boiled cabbage" with the highest level of chef's cooking skill, which is the ultimate dish of Chengdu Sichuan cuisine in Dengfeng. Old Chengdu Mansion cuisine is also the representative of light and high-grade cuisine in Sichuan cuisine. The "Royal House Healthy Cuisine" with "one dish in one style and all kinds of dishes" represents dishes such as orange, cordyceps duck, braised pork in mash, Liu Gongya fish and so on.

Famous dishes include boiled cabbage, Mapo tofu, kung pao chicken, stewed chicken with ginkgo in Qingcheng Mountain, husband and wife's lung slices, ants on the tree, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white (sweet boiled white), fish-flavored series (shredded pork, eggplant), loach series (stone pot loach), etc. The food style in Guangyuan, Mianyang, northern Sichuan is completely different from Leshan, Chengdu.

In recent years, Shanghe Gang has created a new school of Sichuan cuisine with seafood ingredients and eastern seafood as raw materials, such as chilli crab, green pepper mackerel, pickled cuttlefish with Bian Shi vegetable root fragrance and pickled mandarin fish in half soup; Sichuan delicacies are the main delicacies in Sichuan, such as stewed chicken with white fungus in Shiqu, shredded cod with pine mushrooms, fish-flavored eggplant with pine mushrooms and duck wings with pine mushrooms.

Snacks from all over Sichuan are usually regarded as an important part of Sichuan cuisine. Sichuan snacks are mainly Shanghaibang snacks, with western sichuan bazi as the center. Bean jelly series (northern Sichuan bean jelly, sad bean jelly), northern Sichuan rice flour (such as Mianyang rice flour and Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour and pork intestines powder), pot helmet series (braised pork pot helmet, lung slice pot helmet, etc.), bean flower series (spring bean flower, brown bean flower, beef bean flower, prickly heat bean flower, ice drunk bean flower and hot and sour bean flower). Three cannons, pickled chicken feet, maocai, Yanbian beef, cold pot skewers, salted eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, strange chicken nuggets, bangbangbangji, Baiwei chicken, green pepper chicken, Jiuwei chicken, almsgiving chicken, husband and wife lung slices, Zhangcha duck, strange-flavored rabbit head, red star rabbit diced, dried tangerine peel rabbit diced, Lai Tangyuan named after the founder's surname, etc.

Shanghebang is mild in taste, and the hot pots are mainly clear oil hot pot and suobian fish hot pot. Xiaohe Gang consists of Zigong Salt Gang Cuisine, South Sichuan Luzhou River Fresh Cuisine, Yibin Sanjiang Caicai, Neijiang Sugar Gang Cuisine and Leshan Jiazhou Cuisine. Its characteristics are atmospheric, weird and high-end (the reason is salt merchants). Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild halls' dishes, with spicy taste, spicy taste and sweet and sour taste as three categories. Yanbang cuisine is characterized by its thick, heavy and rich flavor. Pay most attention to and pay attention to seasoning. In addition to the tradition of "all kinds of dishes and various cooking techniques", Sichuan cuisine has the characteristics of "thick, fragrant, spicy and exciting". Salt dishes make good use of pepper and ginger, with wide and heavy materials, fine selection of materials, frying, stir-frying, burning and frying, which is unique; Boiling, stewing, frying and frying have their own rules. He is especially good at boiling and living, forming a distinctive flavor and taste different from other cuisines. In the evolution and evolution of salt-help dishes, a large number of well-known dishes have been accumulated, which are loved by everyone. Some of them have spread like wildfire, and they have been included in the Sichuan cuisine and put on the dining table in different places. In the late Qing Dynasty, Li Qiongpu, a salt merchant, wrote the Qiongpu Recipe, which recorded the cooking tips of various salt-help dishes, but unfortunately it has been lost. There are more than 100 representative dishes of salt-help dishes. Here are only some of them: boiled beef, fire whip beef, Fushun bean curd, hot yellow throat, ox Buddha's elbow-baking, steamed beef with powder (or famous beef steamer), wind radish hoof flower soup, fish fillets with hibiscus, fried carp with scallion without juice (also known as "Hepu Huanzhu"), hot hairy belly, Xie Jiahuang bean jelly, Zheng wonton soup, hot and sour dishes, Li Jiawan loach-returning fish, and cold dishes.

In addition to Zigong salt dishes, other cities in southern Sichuan also have their own characteristics. For example, Neijiang has the famous Qiuxi catfish series, and Yibin is the birthplace of cold pot fish and rabbit hot pot. The snacks are also very famous. Yibin features: Yibin burning noodles, Zhuhai famous dishes, Lizhuang white meat, pork chop, Nixi sesame cake, Baixi Chao cake and rabbit hot pot. Luzhou's special snacks: white cake, London cake, huang ba, pork chop, Jiaosha Pearl Pills, Lianghe Peach Slices, Hejiang Grilled Fish, Jiang's Braised Pot, Old Duck, Zhu's miscellaneous sauce.

Xiaohebang is also the birthplace of water-boiling techniques, and there has been a way to eat boiled beef since ancient times. Boiling techniques have been carried forward by Xiahebang Sichuan Cuisine School, and a series of fine boiled Sichuan dishes such as boiled fish and boiled pork slices have been achieved.

Xiaohe Gang plays a very spicy role. There are fresh pot rabbit hot pot in hot pot, and at the same time, it invented cold eating methods, such as cold pot fish. After it was introduced to Chengdu, it developed into a very popular new eating method through this important food town.

Lu Caicai changed from a small river flavor to a big river flavor in the Republic of China. Xiahebang cuisine developed greatly during the Anti-Japanese War because of the collision and fusion of famous chefs from all over the world. In 20 13 years, Chongqing, the top 100 catering enterprises in China led by China Cuisine Association, accounted for 14, mainly focusing on eastern Sichuan cuisine and hot pot. Xiahe Gang is centered on Chongqing, Dazhou and Nanchong. Chongqing Sichuan cuisine is generous and rough, and it is known for its rapid renovation, bold materials and non-rigid materials, commonly known as Chongqing Jianghu cuisine. Nanchong Sichuan cuisine in Dazhou is dominated by traditional eastern Sichuan cuisine, such as sour radish old duck soup and roasted chicken. Sichuan cuisine combines the fine Sichuan cuisine of East Sichuan.

Due to the mountainous area in eastern Sichuan and the wharf culture along the Yangtze River, there is an eclectic style. At the same time, influenced by a large number of immigrants from Jiangsu and Zhejiang during the period of the Republic of China and the third-line construction, some Sichuan dishes are easy to learn and cook, and they are appetizing and appetizing. Because of their characteristics of civilians and appetite, they have been very popular throughout the country in recent years.

Its representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mostly in Jiangdou Gan), boiled series represented by boiled meat slices and boiled fish, chili pepper series represented by spicy chicken, chili pepper snail, douban shrimp, spicy shellfish and chili pepper fat sausage, spring chicken, roasted chicken, taro chicken and beer duck.

Chongqing is the hotpot capital of China, and Chongqing hotpot and its franchisees account for half of China hotpot. China's hot pots are colorful, with hundreds of pots and flavors. Chongqing hot pot is spicy and mellow, and it is famous all over the world. It is the "highlight" of Sichuan cuisine and enjoys a high reputation at home and abroad. All the factions in Sichuan cuisine have their own characteristics, except butter hotpot, beef omasum hotpot, laozao hotpot, eel hotpot, Yuanyang hotpot, medicated hotpot, clear oil hotpot of Shanghe Sect, rabbit hotpot and cold pot fish of Xiaohe Sect, but Chongqing hotpot is the mainstream.

Xiahebang snacks are mainly centered on traditional eastern Sichuan cities such as Chongqing, Nanchong and Dazhou, such as Daxian Dengying beef, Langzhong Zhangfei beef, Ghost Town spicy chicken, Chongqing Xiao noodles, Chongqing hot and sour rice noodles, Laoma wonton soup, pickled chicken feet, Fuling oil mash and so on.