Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight Chinese cuisines and a master of Chinese cuisine.

The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghe Gang, Xiaohe Gang and Xiahe Gang. The standardized and complete expression is as follows: Shanghe Gang Sichuan cuisine is Rong Pai Sichuan cuisine with Chengdu and Leshan in western Sichuan as the center; Xiaohebang Sichuan cuisine is a salt-help dish centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine, while Xiahebang Sichuan cuisine is a Chongqing dish represented by Jianghu cuisine and Wanzhou big bowl dish. The three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

On September 28th, 217, Meishan was awarded the title of "Hometown of Sichuan Cuisine" by China Cuisine Association, and Meishan cuisine became the representative of Sichuan cuisine. Sichuan cuisine has a wide range of materials, varied seasonings, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for its good use of spicy seasoning. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad.

Chengdu, the capital of Sichuan, was awarded the honorary title of "Food Capital of the World" by UNESCO. Modern Sichuan cuisine rose in the Ming Dynasty and the Republic of China, and got innovative development after the founding of New China.

Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the materials are daily flavors, and there are also many delicacies and seafood. Its characteristic is that the red flavor pays attention to hemp, spicy, fresh and fragrant; White tastes are varied, including sweet, halogen and strange tastes. Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife's lung slices, chili pepper diced chicken, Mapo tofu, Chongqing pork, Dongpo elbow and Dongpo pork, etc. Other classic dishes include: great chicken, chicken feet with pickled peppers, Dengying beef, liao ribs, saliva chicken, shredded hot and sour potatoes, spicy shrimp, fried beef with peppers, Sichuan hot pot, spicy perfume fish, and so on.