Both the formulation of the four major cuisines and the formulation of the eight major cuisines are products after the founding of the People's Republic of China, but the former mentioned it and the latter mentioned it. To say that it is a product after the founding of the People's Republic of China does not mean that there were no Shandong cuisine, Guangdong cuisine, Sichuan cuisine and Huaiyang cuisine before the founding of the People's Republic of China, but that there were no such references to the four major cuisines earlier. Like Zhou Xun, Xu Jinglei and Zhang Ziyi, they may all have their own achievements and become famous earlier. Later, some people called it the Four Hua Dan. Similarly, in early years, when the government introduced to the outside world, considering the history and influence, it chose Sichuan cuisine, Guangdong cuisine, Shandong cuisine and Huaiyang cuisine as the four major cuisines, and then, just like the entertainment circle.

The benefits of this kind of cultural propaganda can be seen everywhere, opposing the four major cuisines being formulated one after another and finally evolving into eight major cuisines. Similar to four flowers Dan, it becomes four Dan double ice. Sichuan cuisine originated in the ancient Shu State and first appeared in the Qin and Han Dynasties. In the Han and Jin Dynasties, classical Sichuan cuisine began to take shape. Smell? And then what? Is it spicy? Features. During the Tang and Song Dynasties, the classic Sichuan cuisine developed further. Sichuan cuisine goes out of Sichuan. Sichuan restaurant? The whole Kaifeng and the provincial capital Lin 'an. Sichuan food? Tasteless, delicious and precious? Its flavor features have won the favor of many diners. As an independent cuisine, Sichuan cuisine was formed in Song Dynasty.

In fact, during the Ming and Qing dynasties, Sichuan cuisine further developed, and it was not until the Republic of China that modern Sichuan cuisine finally took shape? A dish, a style, various dishes? 、? Fresh and spicy? The characteristics of. Modern Sichuan cuisine is basically composed of three major factions, namely Shanghebang Sichuan cuisine represented by Chengdu Fucai and Leshan Jiazhou cuisine; In the south of Lushui River basin, there are Xiaohebang Sichuan dishes featuring Zigong salt dishes, Neijiang soup dishes, Luzhou fresh vegetables and Yibin Sanjiang dishes, while in the east of Sichuan, there are Xiahebang Sichuan dishes featuring Chongqing Jianghu dishes. Xiaohe Sichuan cuisine is very particular about food, so Xiaohe Sichuan cuisine is more atmospheric and high-end. Shangbang Sichuan cuisine is characterized by fine and accurate ingredients, strict production according to traditional classic recipes, mild taste and long fragrance.