The 1940s (especially the War of Resistance against Japanese Aggression period) was the third climax of migration in Sichuan, so the residential buildings in the old Chengdu Shaocheng reached the highest peak in history. The famous chefs of the four major cuisines are all hired by the owners of the residence who moved in, which promoted the great absorption and inclusiveness of Sichuan cuisine, and formed a procedure that the dishes of the residence were mostly created by cultural celebrities and the owners of the residence, and the famous chefs made them according to special techniques. Some residential owners often study one dish after another in order to produce a unique flavor that others can't do. Some classic works often need several days of financing and secret production procedures to become dishes, so some dishes in the house are exquisite and can be called masterpieces.