Sichuan cuisine is one of the four most popular cuisines. Since the 1990s, the names of many Sichuan dishes have resounded throughout the country.

Sichuan-style pork, Mapo tofu, fish-flavored shredded pork, boiled pork slices, Maoxuewang, boiling fish, pickled fish, grilled fish, Wujiang fish, Taian fish, Tuobo chicken, saliva chicken, husband and wife lung slices and so on.

However, in the past, these dishes needed professional chefs to complete. Now there are Sichuan-style seasoning series of Shu Baye, fish with Chinese sauerkraut, chicken pot bottom material of Wujiakan, eight strings of Shu Shan brand chicken red oil, saliva chicken material and Shu Baye fire.