The content of the chef's home cooking: Sichuan cuisine: "Food is the most important thing for the people, and taste comes first". As we all know, Sichuan cuisine emphasizes "taste". According to the statistics of China Cuisine Association, in 2006. There are more than 10 thousand "Sichuan restaurants" in Beijing, accounting for half of Beijing's catering industry; There are more than 3,000 restaurants in Xi 'an, and the total number of Sichuan cuisine enterprises ranks first among foreign cuisines. In Taiwan Province Province, China, Sichuan cuisine accounts for about 30.96% of the catering industry, and the fire of Sichuan cuisine can be seen.

Sichuan cuisine originated from Bashu in ancient China. It has gone through four stages: from the Spring and Autumn Period to the budding stage of the Jin Dynasty, from the Sui and Tang Dynasties to the Five Dynasties, from the Song Dynasty to Sichuan and spread to other places, and to the formation of cuisines in the late Qing Dynasty and the early Republic of China. Since then, from the Revolution of 1911 to War of Resistance against Japanese Aggression, various cooking factions in China have blended and enriched Sichuan cuisine.

Sichuan cuisine is famous for its wide range of materials, changeable seasonings, diverse dishes and fresh and mellow taste. And with its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families and enjoys a good reputation at home and abroad.