Shanghe Gang (Rongpai, mainly Chengdu and Leshan cuisine); It is characterized by snacks, people-oriented, relatively light and traditional dishes. Rong Pai Sichuan cuisine pays attention to the fine and accurate selection of ingredients, strictly follows the traditional classic recipes, and has a mild taste and a long fragrance. It is usually suggestive. Its famous dishes include Mapo Tofu, Sichuan-style pork, kung pao chicken, salted pork, steamed pork, husband and wife's lung slices, tree ants, Deng Ying beef, white meat with garlic paste, Zhangcha duck, white oil tofu, fish-flavored shredded pork, spring tofu, fried pork, fried eel slices, Dongpo cuttlefish, steamed sauce dumplings and so on.

Xiahe Gang (Chongqing School, mainly Chongqing and Dazhou cuisine); Its characteristics are home cooking, people-friendly, spicy and innovative. Chongqing-style Sichuan cuisine is generous and rough, which is famous for its fast renovation, bold materials and not sticking to materials, commonly known as Jianghu cuisine. Most of them originated from citizens' family kitchens or roadside shops, and gradually spread among citizens. Chongqing-style Sichuan cuisine has been popular all over the country in recent years, and many Sichuan restaurants mainly focus on Chongqing-style Sichuan cuisine. His representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mostly sweet), boiled meat slices and boiled fish series, chili spicy chicken series, chili snail and chili fat sausage series, dried spring chicken series, roast chicken, taro chicken and beer duck, pickled chicken series, pickled squid and pickled rabbit, dry pot ribs and pepper. Spicy hot pot (or hairy belly hot pot, hot pot), which is popular at home and abroad, originated in Chongqing. Because its connotation has gone beyond the scope of Sichuan cuisine, it is usually regarded as an independent diet system, not a part of Sichuan cuisine.

Xiaohe Gang (salt gang dishes, mainly Zigong and Neijiang dishes); Its characteristics are atmospheric, weird and high-end (because of salt merchants). Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild hall dishes, with spicy, spicy and sweet and sour dishes as three categories. The characteristics of salted dishes are strong, heavy and thick. The most exquisite, exquisite seasoning. In addition to the traditional "diverse dishes and diverse cooking techniques", Sichuan cuisine also has the characteristics of "strong, fragrant, spicy and exciting". Make good use of pepper and ginger in salted vegetables, with wide and heavy materials, fine selection of materials, and unique style of frying, frying, burning and frying; Boiling, stewing, frying and frying have their own rules.