Authentic Sichuan cuisine is represented by dishes from Chengdu and Chongqing in Sichuan Province. It is characterized by sour, sweet, numbing, spicy, heavy oil, strong flavor, can not be separated from the three peppers (chili peppers, peppercorns, peppercorns), spicy, sour, numbing popular, cooking methods are good at baking, broiling, dry stir-frying, steaming.

Sichuan Cuisine: Shredded Pork with Fish, Kung Pao Chicken, Sliced Lungs for Husband and Wife, Mapo Tofu, Pork in a Hot Pot, and Dongpo Elbow. Lu cuisine is characterized by fragrant, tender and pure taste, and pays close attention to the modulation of clear soup and milk soup, which is clear and fresh, and milk soup is white and mellow.

Specializing in popping, burning, deep-frying and stir-frying, its famous dishes include: nine-turned large intestine, soup popping double-crisp, braised prawns, four happiness pills, altar meat, sweet and sour carp and so on.