Yin Zhu in the Western Han Dynasty is the earliest book to record the cultivation of mustard, and The Four Seasons and the Moon Order in the Eastern Han Dynasty also talked about the cultivation method of mustard. The name "Shu mustard" appeared for the first time in Wu Bencao, a disciple of Hua Tuo in Three Kingdoms. According to Compendium of Materia Medica, mustard can be divided into mustard (mustard) and mustard, among which mustard is mustard. Although mustard is rarely used as a spicy condiment in modern Sichuan cuisine (Note 7), according to the popularity of Sichuan mustard in China, we have reason to believe that mustard was used in ancient Sichuan cuisine.