That is, Sichuan cuisine is divided into Shanghe Gang centered on Leshan, Chengdu in western Sichuan, Xiaohe Gang centered on Zigong in southern Sichuan, and Xiahe Gang centered on Chongqing in eastern Sichuan.

Sichuan cuisine has a relatively uniform flavor across regions, and is mainly popular in the southwest and Hubei regions. There are Sichuan restaurants in most parts of China.

Sichuan cuisine is one of the four major cuisines of the Chinese Han people. It is also the most distinctive cuisine and the largest folk cuisine. It is also known as "common people's cuisine".

Sichuan cuisine emerged in the late Qing Dynasty and the Anti-Japanese War. It is mainly home-cooked dishes and uses mostly daily delicacies. Its characteristic is that the red flavor is spicy, spicy and fragrant, while the white flavor is salty and slightly spicy.

Representative dishes include fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, twice-cooked pork, Dongpo pork elbow, etc.