"Sichuan Snacks Daquan" comprehensively and systematically introduces the relevant knowledge of Sichuan steamed vegetables. Including the characteristics, types and uses of Sichuan steamed cuisine, the production principles and requirements of Sichuan steamed cuisine, the purchase and processing of raw materials, the seasoning and application of Sichuan steamed cuisine, the shape and heat of Sichuan steamed cuisine, the production and application of Sichuan steamed cuisine, and the innovative methods of Sichuan steamed cuisine. Sichuan Snacks Collection contains more than 500 kinds of Sichuan steamed vegetables, basically including all varieties of Sichuan steamed vegetables. The book uses traditional classification methods to introduce the classification of livestock meat, eggs, aquatic products and vegetarian dishes. The production process of each steamed dish is more specific, and the noun explanation and anecdote of Sichuan steamed dish are attached at the end of the book. "Sichuan Snacks Daquan" has the characteristics of comprehensiveness, operability and systematicness, and is a very comprehensive Sichuan steamed vegetable menu.

The Complete Collection of Sichuan Snacks can be used as a reference for restaurants, restaurants and restaurants to make steamed dishes, and can also be read by Sichuan cuisine lovers.