Sichuan cuisine is a traditional dish in Sichuan. Sichuan cuisine is a series of Sichuan cuisine, which originated in rural Sichuan. In ancient times, it was called frying pan. It has always been regarded as the first and the embodiment of Sichuan cuisine. Most families in Sichuan can cook Sichuan food.

The main raw materials for making Sichuan-style pork are pig hind leg meat (two-knife meat), green pepper, garlic sprout and so on. In addition to garlic sprouts and green garlic, Sichuan-style pork can also be made of colored peppers, onions, leeks and pot helmets.

The origin of Sichuan pork can be traced back to the Northern Song Dynasty. When it was born, who made it and when it became popular, there is no way to verify it.

Sichuan-style pork, as a traditional Sichuan cuisine, is red and bright in color, fat but not greasy, and occupies a very important position in Sichuan cuisine, and is often the first choice of Sichuan cuisine.