China is a country of delicious food, and Sichuan food is the best. However, Sichuan cuisine is also divided into Shanghe, Xiaohe and Xiahe. Shanghebang Sichuan cuisine refers to Rong Pai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan. It emphasizes the accuracy of materials, strictly follows the traditional classic formula, and has a mild taste and a long fragrance. Xiaohebang Sichuan cuisine consists of Zigong salted vegetables, Neijiang sugar vegetables, Luzhou fresh vegetables and Yibin Sanjiang vegetables, among which Zigong in southern Sichuan is the most famous salted vegetables. Xiahebang Sichuan cuisine is a famous Chongqing Jianghu dish and Wanzhou bowl dish.

What are the three schools of Sichuan cuisine?

What are the characteristics of the three major schools of Sichuan cuisine?

Shanghebang Sichuan cuisine: Shanghebang Sichuan cuisine is relatively peaceful, rich in seasonings, light in taste and rich in traditional dishes. Famous dishes include boiled cabbage, Mapo tofu, kung pao chicken, husband and wife lung slices, etc.

Xiaohebang Sichuan cuisine: Xiaohebang Sichuan cuisine is characterized by its thick, heavy and rich flavor. Famous dishes include boiled beef, steamed beef, hibiscus fillets, spicy beef omasum, bean jelly, cold beef, fresh pepper rabbit and so on.

Xiahebang Sichuan Cuisine: Xiahebang Sichuan Cuisine is famous for its fast renovation, bold materials and not sticking to materials. Famous dishes include ghost town spicy chicken nuggets, hot and sour rice noodles, Chongqing Xiao noodles, Ma Lao wonton soup, chicken feet with pickled peppers, Fuling oil mash and so on.