In terms of cultural origin, Sichuan cuisine is the first of the four major cuisines in China, namely, rusu (Huaiyang) in Sichuan, Guangdong. Now that Sichuan cuisine has been separated, Chongqing's Sichuan cuisine has gradually evolved into a series of Jianghu cuisines. Historically, Sichuan cuisine has been divided into three major schools, namely Shanghe Gang, Xiahe Gang and Xiaohe Gang. Among them, Shanghe Gang cuisine mainly refers to the western Sichuan Plain, Xiahe Gang mainly refers to Chongqing, and Xiaohe Gang mainly refers to Zigong and Yibin. Although it is not accurate, it can be generally understood in this way.

Sichuan hot pot ranks first in Sichuan cuisine, which is really deserved. First of all, hot pot has a long history. In fact, its taste and practice are quite Sichuan-style, and it can definitely become a representative dish of Sichuan cuisine. Its taste is also very good, and it is deeply loved by locals and foreign tourists. Whether it is a dinner party, a date or a hot pot, it is quite good.

However, the rapid development of Sichuan cuisine was in the Ming and Qing Dynasties. The combination of pepper and pepper really formed the soul of Sichuan cuisine. After the integration of many Sichuan cuisine masters in modern times, they learned from the strengths of many families and were good at absorbing and innovating, and finally formed the characteristics of "one dish with one style, hundreds of dishes with different flavors" and "fresh and mellow, spicy and spicy".

pickled fish, boiled fish, beer fresh pepper fish, boiling fish, Taian fish, cold fish, Tuotuo fish, pickled yellow diced fish, drooling chicken, cold rabbit, pickled chicken offal, hot pork intestines, Mapo tofu, Sichuan style pork, brine platter, Dongpo meat, boiled cabbage and stir-fried four seasons. Wait, I have more than 1 dishes to go to

There are too many special dishes in Sichuan. Let's just say that several kinds of home-cooked dishes are often eaten and never tired of eating. Mapo tofu is famous for its spicy, fragrant and golden color, and Sichuan famous dishes, such as pork loin, bean curd, live fish, white meat in Lizhuang, salted duck, bangbangbangji, stinky tofu, husband and wife lung slices, and so on.