There are three factions of traditional Sichuan cuisine.

The factions of traditional Sichuan cuisine and the characteristics of each faction:

Shanghe Gang is the Rongpai with Chengdu and Leshan as the core. The cuisine is characterized by being friendly and peaceful, rich in seasoning, relatively light in taste, and mostly traditional dishes. Rongpai Sichuan cuisine pays attention to the use of fine and accurate ingredients and strictly follows traditional classic recipes. It has a mild taste and long-lasting fragrance. It also concentrates on high-end dishes such as palace dishes and mansion dishes in Sichuan cuisine, which are often full of allusions. Exquisite and delicate, most of them are traditional Sichuan dishes that have been handed down for a long time. In the old days, Sichuan dishes (30 photos) have always been the official dishes of Sichuan governors. Generally, Sichuan dishes in high-end banquet dishes in hotels are made with Chengdu Sichuan dishes as standard recipes.

Xiaohe Gang’s Yanbang cuisine, centered on Zigong in southern Sichuan, is also known as Zigong and Neijiang cuisine; it is characterized by grandeur, weirdness, and high-end (the reason for this is salt merchants). Zigong Xiaohebang Yanbang cuisine is divided into three branches: Yanshang cuisine, Yangong cuisine and guildhouse cuisine, with spicy, spicy and sweet and sour flavors as the three major categories. Yanbang cuisine is characterized by its thick, heavy and rich taste. The most emphasis and attention is paid to seasoning. In addition to Sichuan cuisine's tradition of "a variety of dishes and a variety of cooking techniques", it also has the characteristics of "thick, fragrant, spicy and exciting".

Xiahebang is centered on Chongqing, Dazhou and Nanchong. Dazhou Nanchong Sichuan cuisine is mainly based on traditional Eastern Sichuan cuisine, such as pickled radish and old duck soup and roasted rooster. Chongqing Sichuan cuisine combines the influence of fine Sichuan cuisine from eastern Sichuan and the culture of the docks along the Yangtze River to create an eclectic style. At the same time, due to the influence of a large number of immigrants from Jiangsu and Zhejiang during the Republic of China and the Third Front Construction period, some Chongqing cuisine has the characteristics of Huaiyang cuisine and Shanghai cuisine with rich red sauce compared to Sichuan cuisine. Some Chongqing-style Sichuan cuisine is easy to learn and cook, and is an appetizer for meals. In recent years, it has become very popular across the country because of its characteristics of being common and appetizing. Many Sichuan restaurants have Chongqing-style Sichuan cuisine as their main dishes.