The core feature of Sichuan cuisine lies in its taste, which has its own characteristic flavor. Why do you say that? First of all, despite Sichuan's special geographical location and climate, plateaus, basins and hills have unique products, but "diverse raw materials" cannot be the characteristic that distinguishes Sichuan cuisine from other cuisines. Guangdong cuisine and Shandong cuisine are also rich in raw materials and have seafood raw materials that Sichuan cuisine does not have. Secondly, although Sichuan cuisine has special techniques, such as "frying in a small fry and cooking in one pot", "diverse techniques" cannot be the core feature of Sichuan cuisine. Shandong cuisine and Cantonese cuisine are also very particular about their techniques, and Huaiyang cuisine's knife skills are even superior. In fact, among many characteristics, only Sichuan cuisine is unique, and its unique flavor types are spicy, homely, fishy, strange, pungent and pepper-hemp. It should be pointed out that piquancy and chili can't be the core flavor and characteristic condiments of Sichuan cuisine, because domestic Hunan cuisine, Jiangxi cuisine, Guizhou cuisine, Shaanxi cuisine and hubei cuisine all use chili and piquancy, while international Mexican cuisine, Thai cuisine, Indian cuisine and North African cuisine also use chili and piquancy. Spicy can be said to be the most important feature that distinguishes Sichuan cuisine from other local flavor schools in China. The composition of spicy flavor of Sichuan cuisine mainly benefits from the creative use of pepper and pepper in seasonings. Among them, Zanthoxylum bungeanum, as the most representative seasoning in Sichuan cuisine, is widely used, which is not only suitable for adding flavor to brine and pickling raw materials, but also for modulating spicy, pungent, strange, pepper and salt, pepper and hemp and other flavors.