Sichuan cuisine originated from ancient Bashu and was formed under the cultural background of Bashu. According to the evolution order of Chinese historical dynasties, the development of Sichuan cuisine has gone through five stages: the germination period from the Spring and Autumn Period to the Jin Dynasty, the great development period from the Sui and Tang Dynasties to the Five Dynasties, the communication period from the Song Dynasty to various places, the further development period from the late Ming Dynasty to the early Qing Dynasty, and the formation period of the cuisines from the late Qing Dynasty to the early Ming Dynasty.

The first stage is from the Spring and Autumn Period to the Jin Dynasty. During this period, Chengdu gradually became the political, economic and cultural center of Sichuan, and the construction of Dujiangyan greatly improved Sichuan's economy and made the people rich. In addition, there are thousands of fertile fields and rivers in Sichuan, which provide a wide range of raw materials for cooking Sichuan cuisine and a material foundation for the development of the catering industry. At that time, Sichuan cuisine had begun to take shape, no matter the raw materials for cooking, the use of condiments, the requirements of knife workers, the cooking time and the professional cooking level.

The second stage is from Sui and Tang Dynasties to Five Dynasties. During the Sui and Tang Dynasties, politics was stable, economy was prosperous, and people had plenty of food and clothing. The stability and prosperity in the southwest corner of Sichuan has increased the number of professional restaurants and restaurants in Bashu area, and the cooking technology has advanced by leaps and bounds, which has provided great opportunities for the development of Sichuan cuisine. This period is the development period of Sichuan cuisine.

The third stage is the Song Dynasty. During this period, Sichuan cuisine crossed the Bashu border and entered Tokyo in the Northern Song Dynasty and Lin 'an in the Southern Song Dynasty, which spread all over the country and was known to the world. During this period, there were many documents about Sichuan cuisine, such as Lu You's Poem of Jiannan, and the Song Dynasty was the period of Sichuan cuisine communication.

The fourth stage is the late Ming and early Qing dynasties. After the capital was established in Ming and Qing Dynasties, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry. At the same time, the long-standing seasoning tradition of "respecting taste" and "spicy and delicious" in Bashu area has been inherited and developed through the use of imported peppers. So Sichuan cuisine has been further developed.

The fifth stage is the late Qing Dynasty and the early Republic of China. During this period, the warlord's independent regime and extremely luxurious life objectively made Sichuan cuisine more prosperous, and gradually formed a system with extremely strong local flavor, which was juxtaposed with Shandong cuisine in the Yellow River basin, Cantonese cuisine in Lingnan area and Huaiyang cuisine in the lower reaches of the Yangtze River.