Sichuan cuisine, or Sichuan cuisine, is one of the four major traditional Chinese specialties and one of the eight major Chinese cuisines. The new normal of modern Sichuan cuisine theory system reconstruction, including the division of the three schools of Sichuan cuisine, is in the existing definitive on the river gang, small river gang, the river gang on the basis of the standardization of the complete expression: the western region of the Chengdu government food, Meishan cuisine as the representative of the river gang of the Sichuan cuisine; the southern region of the Zigong salt gang of the dishes, Neijiang sugar gang of the dishes, Luzhou river fresh food, Yibin Sanjiang dishes **** the same as the special characteristics of the river gang of the Sichuan dish, and the river gang of the Sichuan cuisine. East Sichuan region to Chongqing Jianghu cuisine as a model of the river gang Sichuan cuisine. The three *** with the composition of the three mainstream local flavors of Sichuan cuisine branch of the genre, representing the development of Sichuan cuisine at the highest level of art.

Sichuan Cuisine takes a wide range of materials, seasoning variations, a variety of dishes, the taste of fresh mellow and thick and heavy, to make good use of spicy seasoning known, and with its unique cooking methods and rich local flavor, the integration of the characteristics of the parties in the southeast, west and north, and learn the strengths of the family, good at absorbing, and good at innovation, known both at home and abroad. Chengdu, the capital of Sichuan Province, has also been awarded the honorary title of World Gourmet Capital by UNESCO.

Sichuan cuisine emerged at the end of the Qing Dynasty and the War of Resistance in two time periods, to the home-cooked dishes, the ingredients are mostly for the daily taste, which is characterized by the red flavors pay attention to the numbness, spiciness, aroma, and the white taste of salty and fresh in the still a little bit slightly spicy. Representative dishes are shredded pork with fish, Kung Pao chicken, boiled fish, boiled pork, husband and wife lung slices, spicy chicken, Mapo tofu, back to the pot meat, Dongpo elbow and Dongpo meat, etc., the classic dishes are: chicken on a stick, pickled pepper phoenix claw, lampshade beef, spit-roasted chicken, hot and sour shredded potatoes, hot and spicy shrimp, stir-fried beef with bell peppers, Szechuan hot pot, hot and spicy fish, chestnut chicken, spicy and hot and sour jellyfish, spicy chicken, spicy crawfish, spicy soaked sea bass , spicy eel, spicy beef tenderloin and so on.