Sichuan cuisine: Nowadays, Sichuan cuisine is mainly Chengdu cuisine (with the flavor of riverside in western Sichuan), which is characterized by gentleness and elegance, diverse seasonings but relatively light taste, and pays attention to traditional dishes. Rong Pai Sichuan cuisine emphasizes accurate taste, mild taste, long fragrance and endless aftertaste. At the same time, it focuses on the high-end dishes in Sichuan cuisine, such as Gongting cuisine and Guangong cuisine, which are usually quite suggestive. Exquisite and delicate, mostly traditional Sichuan cuisine that has been circulating for a long time. In the past, they have always been the official dishes of the governor of Sichuan. His representative works include boiled cabbage, Mapo tofu, kung pao chicken, Qingchengshan Ginkgo stewed chicken, husband and wife lung slices, ants climbing trees, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white (sweet boiled white), fish-flavored series (shredded eggplant), loach series (stone pot loach) and salt.
Chongqing cuisine: Chongqing cuisine is mainly Chongqing cuisine (it has the flavor of Dahebang in eastern Sichuan, and Chongqing used to belong to Sichuan). Chongqing cuisine is generous and rough, and it is famous for its fast renovation, bold materials and not sticking to materials. Commonly known as Chongqing Jianghu dishes. His representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mostly sweet), boiled meat slices and boiled fish series, chili spicy chicken series, chili snail, douban shrimp, spicy shellfish and chili spicy sausage, dry roasted series of spring chicken, roast chicken, taro chicken and beer duck, and spicy hot pot with various flavors.