Beijing-style Sichuan cuisine is Beijing's Sichuan cuisine, with some habits of Beijing added and slightly changed. Sichuan cuisine is a pure Sichuan cuisine restaurant. Sichuan cuisine has its own characteristics. Sichuan cuisine has traditional characteristics. Beijing-style Sichuan cuisine combines the characteristics of Sichuan cuisine, Hunan cuisine, Cantonese cuisine and Shandong cuisine. The raw materials range is different.

Sichuan cuisine is cooked according to traditional ingredients. Beijing-style Sichuan cuisine has expanded the sources of raw materials for Sichuan cuisine, such as chilli shrimp. Different shapes.

Three schools of Sichuan cuisine:

The three major schools of Sichuan cuisine refer to Rong School, Chongqing School and Yan Gang. Sichuan cuisine is one of the four traditional Chinese dishes in China. 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.