The recorded history of making kimchi in Sichuan can be traced back to 1500 years ago. There is a special account of making kimchi in Qi Min Yao Shu written by Jia Sixie in the Northern Wei Dynasty, which has been 1500 years.

Kimchi production technology is a long and exquisite culinary heritage in China. In Bashu, almost every family cooks it and everyone eats it. At the banquet, several dishes of kimchi are also served to appetize and relieve meat. During the Qing Dynasty, people in southern and northern Sichuan also used kimchi as a dowry, which shows the position of kimchi in the lives of local people. Among many delicacies, Sichuan kimchi has accumulated into a popular fashion food culture, which is widely loved and sought after by people. Pixian watercress, new pickles, Yibin sprouts, Nanchong winter vegetables and Zizhong winter tip are well-known at home and abroad.