Sichuan cuisine is one of the four major cuisines in China (Sichuan cuisine, Cantonese cuisine, Beijing cuisine and Jiangsu cuisine), and it is famous for its distinctive personality of "one dish, one style, ten thousand dishes". The famous dishes are "eight cold dishes, nine color boxes, roasted pigeon with scallion, fish-flavored chicken feet, crispy pork slices, fish-flavored shredded pork, kung pao chicken, fried chicken, home-cooked sea cucumber, hot and sour tendons, fried pork slices, Sichuan-style pork, ants climbing trees, duck tongue with jade bamboo shoots, boiled beef, Dongpo elbow, steamed beef with rice flour and fish with Chinese sauerkraut".

There are many kinds of hot pots in Chengdu, including hot pot bonsai, mutton hot pot, beer duck, dipped in water, chrysanthemum ... * * *, and hundreds of recipes in hot pot restaurants. It can be said that almost all Sichuan food ingredients can become hot ingredients in hot pot restaurants, and diners with different eating habits can find their favorite food in hot pot restaurants.

Snacks There are more than 2,000 kinds of famous snacks in Sichuan, including Mapo Tofu, Pengzhou Juntun Guokui, Pengzhou Jiuchi Banya, Shuangliu Rabbit Head, Couple Lung Slices, Dandan Noodles, Long Wonton, Zhong jiaozi, Han Baozi, Sanpao, Lai Tangyuan and so on.