The key characteristics of Sichuan cuisine are strong oil color, high cost performance, fresh taste, spicy taste and smoothness, and it is especially famous for stewed vegetables and preserved vegetables. The dishes in Dongting Lake area are mainly cooked seafood and poultry, which are characterized by large quantity, thick oil, salty, spicy and soft, and are famous for stewing and cooking in iron pots. Hunan Xiangxi cuisine is good at making delicacies, smoked bacon, all kinds of pickled pork and chicken, with a strong flavor of Yu Xian. Sichuan cuisine has great characteristics, one is spicy, and the other is wax.

Sichuan style pays attention to color, fragrance, taste and shape, and works hard on the word "taste", which is famous for its many, wide and thick flavors. The key to the composition of Sichuan flavor is "hemp, spicy, salty, sweet, sour, bitter and fragrant". With proper matching, it is flexible and varied, and dozens of compound flavors with unique colors, such as spicy, hot and sour, spicy oil and industrial white oil, have been developed. They are the first of eastern and western dishes, and then a dish has been obtained. Among them, Sichuan flavor, spicy flavor, pepper, poria cocos, pepper hemp, peculiar smell and spicy flavor are more famous.

The similarities between Sichuan style and Hunan cuisine are: spicy, sweet and sour. The key to Hunan cuisine is spicy, and the key to Sichuan cuisine is spicy. Hunan cuisine and Sichuan cuisine are really like sisters, both of which are famous for their spicy. Unlike Sichuan cuisine, Hunan cuisine is dominated by spicy, but recently Sichuan cuisine and Hunan cuisine have harmed each other and combined with each other. Traditional dishes of Hunan cuisine: Wugang Xianggan Fried Meat, Ningxiang Flower Pig Crispy Bone, Hunan-flavored Mei Cai Braised Meat, Dongting Taste Fish, Hengshan Pteridium Sausage Bacon, Hunan Shaoshan Braised Pork Ribs, Dawei Mountain Bamboo Shoot Dried Bone, Miaojia Side Dishes, Dongjiang Lake Young Fish, Hunan Xiangxi Very Rich Steamed Chicken, Yongzhou Blood Duck, Novice Village Cold Chicken, etc. Steamed Donganzi chicken with preserved meat, spicy pepper chicken, braised shark's fin soup, soaked belly rock sugar, Xianglian money fish and so on!

Sichuan-style traditional dishes: boiled cabbage, duck with camphor tea, stir-fried beef shreds, chicken nuggets with black pepper, Dengying beef, fish-flavored pork shreds, sweet and sour pork tenderloin, boiled meat, crispy pork slices, salted boiled pork, chicken rice sprouts, sweet and sour pork tenderloin, Dongpo elbow, pepper chicken, spicy shrimp hotpot, spicy rabbit head, fish with Chinese sauerkraut, etc.