Its top ten classic dishes are: Sichuan hot pot, boiled fish, cooked pork, Mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, pickled fish, kung pao chicken and Maoxuewang.

In recent years, Shanghe Gang started a new school of Sichuan cuisine with seafood ingredients and oriental seafood as raw materials, such as spicy crab, mackerel with green pepper, pickled cuttlefish with Bian Shi vegetable root fragrance, and pickled mandarin fish with half soup. Sichuan cuisine is the main food in Sichuan, such as stewed chicken with white fungus in Shiqu, shredded cod with pine mushrooms, eggplant with pine mushrooms and duck wings with pine mushrooms.

Snacks from all over Sichuan are usually considered as an important part of Sichuan cuisine. Western sichuan bazi is the center of Sichuan snacks. Bean jelly series (northern Sichuan bean jelly, sad bean jelly), northern Sichuan rice flour (such as Mianyang rice flour and Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour, pork intestines powder) and pot helmet series (braised pork pot helmet, lung slice pot helmet, etc.). ), bean curd series (spring bean curd, brown bean curd, beef bean curd, prickly heat bean curd, ice drunk bean curd, hot and sour bean curd). Sanpao, pickled chicken feet, maocai, Yanbian beef, cold pot skewers, salted eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, strange chicken nuggets, bangbangbangji, Baiwei chicken, green pepper chicken, Jiuwei chicken, charity chicken, husband and wife lung slices, Zhangcha duck, strange rabbit head, red star rabbit diced, dried tangerine peel rabbit diced, Lai Tangyuan named after the founder's surname, etc.

Shanghebang tastes mild, and the hot pot is mainly clear oil hot pot and suobian fish hot pot.