Shanghe Gang (Rongpai, mainly Chengdu and Leshan cuisine); Its characteristics are snacks, people-oriented, relatively light, and more traditional dishes. Rongpai Sichuan cuisine emphasizes fine and accurate materials, strictly follows the traditional classic recipes, and has mild taste and long fragrance. It is usually quite allusive. Its famous dishes include Mapo tofu, Sichuan style pork, kung pao chicken, salted boiled pork, steamed pork, husband and wife's lung slices, ants on trees, Dengying beef, white meat with garlic paste, Zhangcha duck, white oil tofu, shredded pork with fish sauce, spring bean curd, fried pork, fried eel slices, Dongpo cuttlefish, steamed Jiangtuan and so on.

Xiahe gang (Chongqing school, mainly Chongqing and Dazhou cuisine); Its characteristics are home cooking, close to the people, spicy and innovative. Chongqing-style Sichuan cuisine is generous and rough, famous for its rapid renovation of patterns, bold materials and not sticking to materials, commonly known as Jianghu cuisine. Most of them originated from citizens' family kitchens or roadside shops, and gradually spread among citizens. Chongqing-style Sichuan cuisine has been popular all over the country in recent years, and many Sichuan restaurants mainly serve Chongqing-style Sichuan cuisine. Its representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mostly in Jiangdou Gan), boiled series of boiled meat slices and boiled fish, chili pepper series of spicy chicken, chili pepper snail and chili pepper fat intestine, dry-cooked series of spring chicken, roasted chicken, taro chicken and beer duck, pickled pepper series of pickled chicken offal, pickled squid and pickled rabbit, dry pot ribs and Xiangjiao. Spicy hot pot (or hairy belly hot pot, hot pot), which is popular at home and abroad, originated in Chongqing. Because its connotation has gone beyond the scope of Sichuan cuisine, it is usually regarded as an independent dietary system and not as a part of Sichuan cuisine.

Xiaohe Gang (salt gang dishes, mainly Zigong and Neijiang dishes); Its characteristics are atmospheric, weird and high-end (the reason is salt merchants). Zigong salt dishes 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". Salt dishes make good use of pepper and ginger, with wide and heavy materials, fine selection of materials, frying, stir-frying, burning and frying, which is unique; Boiling, stewing, frying and frying have their own rules.