Shanghe Gang: Also known as Rongpai Sichuan cuisine, it mainly serves Chengdu and Leshan cuisine. It is characterized by peace, rich seasoning, relatively light taste and many traditional dishes. Rong Pai Sichuan cuisine pays attention to precise ingredients, strictly follows traditional classic recipes, and has a mild taste and a long fragrance. At the same time, it focuses on high-end dishes such as Gongting cuisine and Guangong cuisine in Sichuan cuisine, which are usually full of allusions. The high-end fine dishes in Sichuan cuisine are basically concentrated in Shanghe Gang Rong Pai, which is known as the king of Sichuan cuisine. At present, Sichuan cuisine in senior banquet dishes in general hotels is made with Chengdu Sichuan cuisine as the standard menu. In addition, snacks are also an important part of Sichuan cuisine. In Sichuan cuisine, snacks are mainly Shanghai snacks.

Representative dishes include Mapo Tofu, Couple Lung Slices, Sichuan Pork, kung pao chicken, Salt Water cook the meat, Steamed Pork with Powder, Ants on the Tree, Beef in Deng Ying, White Meat with Garlic Paste, Duck in Zhangcha, White Oil Tofu, Fish-flavored Shredded Pork, Spring Tofu, Fried Pork with Salt and Fried Eel Slices. Snack representatives: Sichuan pickle, sad bean jelly, braised pork pot helmet, spring bean curd, Dandan Noodles, Sichuan sausage, egg baked cake, whitebait baked egg, leaf rake, dragon wonton and so on.