Shanghebang Sichuan cuisine is centered on Chengdu official cuisine and Leshan cuisine. It is characterized by peace and closeness to the people, rich materials and relatively light taste, and is good at seasoning with douban and sugar. It is the most popular Sichuan cuisine. Shanghebang Sichuan cuisine pays attention to the accuracy of materials and strictly follows the traditional classic recipes. It has a mild taste and a long fragrance. At the same time, it focuses on the high-grade official dishes such as Gongting cuisine and Guangong cuisine in Sichuan cuisine, and the origin of the dishes is usually quite allusive. Exquisite and delicate, mostly traditional Sichuan cuisine that has been circulating for a long time. In the past, they were always used as official dishes in the yamen of Sichuan governors and generals.

Huang, a famous chef, created a high-grade clear soup dish in the imperial dining hall of the Qing Palace, which is often compared to the "boiled cabbage" with the highest cooking skill, and is the ultimate dish of Chengdu Sichuan cuisine in Dengfeng. Laochengdufu cuisine is also the representative of Sichuan cuisine. "Royal Healthy Cuisine" represented by "one dish, one style, various dishes" includes oranges, cordyceps ducks, braised pork, Liu Gong duck fish and other dishes.

Famous dishes include boiled cabbage, Mapo tofu, kung pao chicken, stewed chicken with ginkgo in Qingcheng Mountain, husband and wife's lung slices, tree ants, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white (boiled with sweet water), fish-flavored series (shredded pork and eggplant), loach series (stone pot loach) and so on. The food style in Guangyuan, Mianyang, northern Sichuan is completely different from that in Leshan, Chengdu.

In recent years, Shanghe Gang started a new school of Sichuan cuisine with seafood ingredients and oriental seafood as raw materials, such as spicy crab, mackerel with green pepper, pickled cuttlefish with Bian Shi vegetable root fragrance, and pickled mandarin fish with half soup. Sichuan cuisine is the main food in Sichuan, such as stewed chicken with tremella in Shiqu, cod rolls with pine mushrooms, eggplant with pine mushrooms and duck wings with pine mushrooms.