Sichuan cuisine is one of the four traditional Chinese cuisines in China and one of the eight Chinese cuisines. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot. [ 1 1]

Sichuan cuisine is divided into three schools: Rong School (Shanghe School), Chongqing School (Xiahe School) and Salt School (Xiaohe School).

On the basis of the conclusion of the "three factions", the standardized expression is:

Shanghebang Sichuan cuisine is centered on Chengdu and Leshan in western Sichuan.

Xiaohebang Sichuan cuisine is a salted stew centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is a kind of Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the east of Laochuan.

Together, they constitute the three local flavor schools of Sichuan cuisine and represent the highest artistic level of Sichuan cuisine development.

Sichuan cuisine is famous for its wide range of materials, changeable seasonings, diverse dishes, fresh and mellow taste, good use of spicy seasonings, unique cooking methods and strong local flavor. It combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families and is good at absorption and innovation.

Pepper was introduced in the late Ming and early Qing Dynasties, until the end of the Qing Dynasty, the flavor characteristics gradually took shape, and after the founding of New China, it was innovated and developed. Sichuan cuisine is mainly home-cooked, supplemented by high-grade dishes. The materials used are mostly daily flavors, and there are also many delicacies. Its characteristics are: "make good use of three peppers" and "one dish is one grid, and all kinds of dishes are delicious"; There are various tastes, such as fish, home-cooked, spicy, red oil, garlic paste, ginger juice, dried tangerine peel, mustard, pure sweetness and strange taste. Representative dishes include shredded pork with fish flavor, kung pao chicken, boiled pork slices, husband and wife lung slices, Mapo tofu, Sichuan-style pork, chicken feet with pickled peppers, Deng Ying beef, saliva chicken, spicy shrimp, spicy chicken slices, Chongqing hot pot, chicken bean curd, chestnut roast chicken, spicy chicken and so on.