Authentic Sichuan cuisine is also divided into three factions, with different practices and tastes:

Shanghe school (Rong school, mainly Chengdu and Leshan cuisine); Snacks are characterized by people-oriented, relatively light and many traditional dishes. Rong Sichuan cuisine emphasizes the precision of ingredients, strictly follows the traditional classic recipes, and has a mild and long taste. It is usually full of allusions. Its famous dishes include Mapo Tofu, Sichuan-style pork, kung pao chicken, bacon, steamed pork, sliced pork for husband and wife, ant climbing tree, Deng Ying beef, white meat with garlic paste, duck with Zhangcha, white oil tofu, shredded pork with fish flavor, spring tofu, fried meat with salt, sliced eel, Dongpo cuttlefish, steamed ball with sauce and so on.

Xiabang (Chongqing school, mainly Chongqing and Dazhou cuisine); Characterized by home cooking, people-friendly, spicy and innovative. Chongqing Sichuan cuisine, commonly known as Jianghu cuisine, is generous and rough, and is famous for its fast renovation, bold materials and not sticking to materials. Most of them originated from people's family kitchens or roadside shops, and gradually spread among people. In recent years, Chongqing-style Sichuan cuisine is very popular all over the country, and the main dishes of many Sichuan restaurants are Chongqing-style Sichuan cuisine. Representative works include pickled fish, Maoxuewang, saliva chicken and stewed dried vegetables (mostly dried vegetables), chili series represented by spicy chicken, chili snail and chili fat sausage, dry-fried series represented by spring chicken, roast chicken, taro chicken and beer duck, pickled pepper series represented by chicken offal, squid and pickled pepper rabbit, and dry pot series represented by dry pot ribs and chilli shrimp. Spicy hot pot (or hairy belly hot pot, hot pot), which is popular at home and abroad, originated in Chongqing, because its connotation is beyond the scope of Sichuan cuisine, and it is usually regarded as an independent diet system rather than an integral part of Sichuan cuisine.

Xiaohe Gang (salt gang dishes, mainly Zigong and Neijiang dishes); Its characteristics are atmospheric, weird and high-end (because of salt merchants). Zigong's salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild dishes, with spicy, spicy and sweet and sour dishes as three categories. Pickled vegetables are characterized by their thick, heavy and strong flavor. Pay most attention to seasoning. In addition to the traditional "diverse dishes and diverse cooking techniques", Sichuan cuisine also has the characteristics of "strong, fragrant, spicy, fresh and spicy". Pickled vegetables make good use of pepper and ginger, with a wide range of materials and a large amount. They are all carefully selected, frying, frying, roasting and frying, each with its own characteristics. Boiling, stewing, frying and frying all have their own rules. He is especially good at cooking, which has formed a unique flavor and taste different from other cuisines. In the evolution of salt dishes, a large number of well-known dishes have been accumulated, which everyone likes to eat. Some spread like wildfire, blended into Sichuan cuisine and put on tables all over the country. The "Qiongpu Recipe" written by Li Qiongpu, a salt merchant in the late Qing Dynasty, recorded the cooking tips of various salt dishes. Unfortunately, it has been lost. There are more than 100 kinds of representative pickles. Here are just a few: boiled beef, fire whip beef, cold food series (well-known cold food of rabbit beef, chicken and duck, and mushrooms' feet), Fushun bean curd, spicy yellow throat, roasted elbow with cow Buddha, steamed pork with rice flour (or famous beef steamer), wind radish hoof flower soup, hibiscus fish fillets, roasted carp with onion (also called Hepu Huan Zhu) and spicy hairy belly. Thank you.