Sichuan cuisine: including Chongqing, Chengdu, Leshan, Neijiang, Zigong and other local cuisines, mainly divided into three categories: Rongpai (Chengdu, Leshan), Chongqing (Chongqing, Dazhou) and Yanbang (Zigong, Neijiang). There are three characteristics: extensive materials, diverse tastes and wide adaptability of dishes, especially the variety of tastes and ingenious changes. It has a special flavor of "one dish and one grid" and "hundreds of dishes and flavors".