Factions and characteristics of traditional Sichuan cuisine;

Shanghebang, the Rong school cuisine with Chengdu and Leshan as its core, is characterized by its peace, rich seasoning, relatively light taste and many traditional dishes. Rongpai Sichuan cuisine emphasizes precise and accurate materials, strictly follows the traditional classic recipes, and has a mild taste and a long fragrance. At the same time, it concentrates on high-end dishes such as Gongting cuisine and Gongguan cuisine in Sichuan cuisine, which is usually quite allusive. Exquisite and delicate, most of them are traditional Sichuan dishes that have been handed down for a long time. The old Sichuan dishes (30 pieces) have always been the official dishes of the governor of Sichuan. In general, the Sichuan dishes in the middle and senior banquet dishes in hotels are made with Chengdu Sichuan dishes as the standard menu.

Xiaohe Gang is a salt gang dish centered on Zigong in southern Sichuan, also known as Zigong and Neijiang cuisine. Its characteristics are atmospheric, weird and high-end (the reason is salt merchants). The salt dishes of Xiaohebang in Zigong are divided into three branches: salt merchants' dishes, salt workers' dishes and guild halls' dishes, with spicy taste, spicy taste and sweet and sour taste as three categories. Yanbang cuisine is characterized by its thick, heavy and rich flavor. Pay most attention to and pay attention to seasoning. In addition to the tradition of "all kinds of dishes and various cooking techniques", Sichuan cuisine has the characteristics of "thick, fragrant, spicy and exciting".

Xiahe Gang is centered on Chongqing, Dazhou and Nanchong. Xiahe Gang's Sichuan cuisine is generous and rough. It is famous for its rapid renovation, bold materials and non-rigid materials, commonly known as Jianghu cuisine. Nanchong Sichuan cuisine in Dazhou is dominated by traditional eastern Sichuan cuisine, such as sour radish old duck soup and roasted cock. Chongqing Sichuan cuisine combines the influence of fine Sichuan cuisine in East Sichuan and the wharf culture along the Yangtze River, giving birth to an eclectic spread style. At the same time, influenced by a large number of immigrants from Jiangsu and Zhejiang during the Republic of China and the third-line construction period, some Chongqing dishes have the characteristics of thick oil and red sauce of Huaiyang cuisine and Shanghai cuisine compared with Sichuan cuisine. Some Chongqing-style Sichuan dishes are easy to learn and cook, and they are appetizing and appetizing. In recent years, they are very popular all over the country because of their commonness and appetite. Many Sichuan restaurants mainly serve Chongqing-style Sichuan dishes.