First, many publishing houses have published many versions of traditional Sichuan cuisine recipes. Today, the new Sichuan cuisine is dedicated to readers. Why is it called "new school"? This book has the following three characteristics: first, the author who contributed to this book is a newcomer. Secondly, the dishes are novel in shape. Third, the choice of raw materials is new. In a word, the development of science and technology has brought new raw materials to new Sichuan cuisine.

Second, the prototype of this book was written by Master Zhu Wancheng. Beijing Yuanda Famous Chef School organized a draft of Sichuan cuisine to the whole country, hired technical consultants to improve, enrich, unify and sort out the draft, and finally compiled and published it.

3. The dishes and photos selected in the book are not signed by Beijing Yuanda Famous Chef School. The cover photo "Pearl Pinecone Fish" is provided by Su Jiguang in Chengdu, Sichuan, the "Needle Golden Valley Pagoda" is provided by Xu in Zigong, Sichuan, the "Spicy Chicken" is provided by Zhang in Sichuan, and the back cover of "Fish Music" in food carving is provided by Lu Tiangui, a famous chef in Sichuan.

Four, this book specially hired technical consultants to strictly control the quality and technology of this book. Mr. Huang Ziyun is a senior Sichuan cuisine chef in Beijing Hotel, a deputy to the National People's Congress and an authority on Sichuan cuisine. Mr. Zhang Mu is the Party Secretary of Sichuan Cuisine College, a professor of cookery, and his pen name is Gourmet. They gave strong support and enthusiastic help to the work of Yuanda Celebrity Chef School and the publication of this book.