Sichuan Hunan cuisine generally originated in Sichuan, Chongqing, Hunan and other Sichuan and Hunan regions. The dishes in these two areas have distinctive color characteristics, featuring hemp, spicy, fresh and fragrant. Sichuan cuisine is dominated by delicacies, fresh ginger, wild vegetables and livestock. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has many flavors and rich varieties, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor. Hunan cuisine, with fine production, extensive materials, varied tastes and various varieties. Its characteristics are: strong oil color, emphasis on practical benefits, and emphasis on hot and sour taste, fragrant and fresh, soft and tender. In the production method, it is known as simmering, stewing, waxing, steaming and frying.