Sichuan cuisine includes: hot and sour potato shreds, Sichuan pickles, spicy dried radish, spicy cabbage, tiger skin green pepper, fish-flavored eggplant, Mapo tofu, Jusanxian, boiled cabbage, eggplant powder, boiled pork slices, kung pao chicken, saliva chicken, pickled fish, pickled beef, spicy chicken, Maoxuewang, boiled fish, Dongpo elbow, spicy prawns with scallion oil and garlic paste.

Sichuan cuisine, that is, Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight major cuisines in China, and a master chef in China. Sichuan cuisine has a wide range of materials, diverse seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its good use of spicy spices. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad. Chengdu, the capital of Sichuan, was awarded the honorary title of "Food Capital of the World" by UNESCO.