Sichuan belongs to the south.

Sichuan, referred to as Chuan or Shu, is located in southwest China, on the upper reaches of the Yangtze River, and is known as the "Land of Abundance".

The province covers an area of ??486,000 square kilometers and governs 21 cities (states) and 183 counties (cities and districts). It borders 7 provinces (autonomous regions and municipalities) including Chongqing, Guizhou, Yunnan, Tibet, Qinghai, Gansu and Shaanxi.

It is the largest Yi inhabited area, the second largest Tibetan inhabited area and the only Qiang inhabited area in the country.

At the end of 2019, the province's registered population was 90.995 million and the permanent population was 83.75 million, including 5.994 million ethnic minority populations.

In the pre-Qin Dynasty, it was the land of Ba and Shu. In the Northern Song Dynasty, Chuanxia Road was established, and later it was divided into four roads: Yizhou, Zizhou, Lizhou and Kuizhou. It was collectively called Sichuan Road and the name Sichuan began.

The ancient Shu civilization, represented by Sanxingdui and Jinsha ruins, is splendid and mysterious. There are 8 national historical and cultural cities and 262 national key cultural relics protection units. Sichuan brocade and Sichuan shadow puppetry are included in the UNESCO Intangible Cultural Heritage List.

As one of the birthplaces of Chinese Taoism, where the world's earliest banknote "Jiaozi" appeared, the Three Kingdoms culture, red culture, national culture, and religious culture are splendid.

The origin of the name Sichuan: In the fourth year of Xianping in the Northern Song Dynasty (1001), Chuanxia Road, located in today's Sichuan Basin, was divided into Yizhou Road, Zizhou Road, Lizhou Road and Kuizhou Road, collectively known as "Chuanxia Road".

"Four Road" or "Sichuan Road".

During this period, official positions such as the Sichuan pacification envoy and the Sichuan Xuanfu envoy were established, which were later shortened to "Sichuan", from which Sichuan got its name.

Sichuan specialty food: Dandan noodles: Dandan noodles are a specialty snack in Chengdu and Zigong, Sichuan, and one of the top ten famous noodles in China.

Because this kind of noodles was originally sold in the streets and alleys by small vendors carrying burdens, it was named Dandan noodles.

Dandan noodles are thin and chewy, and the marinade is crispy and flavorful. It is the first delicacy that many foreign tourists want to taste when they come to Sichuan.

?Zhong Shui Dumplings: Zhong Shui Dumplings are a traditional snack in Chengdu, Sichuan. They were first created in the 19th year of Guangxu (1893).

The reason why Zhong Dumplings are delicious is inseparable from its selection of ingredients and seasonings. It uses red oil refined from red pepper noodles and vegetable oil, plus local special soy sauce and other seasonings. It has thin skin,

Features include refined ingredients, tender filling, and fresh taste.

As early as 2016, Zhong Shui Dumplings were awarded the title of "Sichuan Gold Medal Tourism Snack".

?Long Chao Shou: Long Chao Shou is a traditional snack in Chengdu, Sichuan.

Chaoshou is what we call wontons, but Sichuan people call them differently.

Long Chao Shou has thin skin, tender filling, smooth and delicious flavor. It is one of the representatives of Chengdu snacks. It is also a "Chinese Time-honored Brand" awarded by the People's Republic of China and the Ministry of Internal Trade.

?Bo Chicken: Bo Chicken is a traditional snack in Sichuan. It originated in Leshan and has a history of hundreds of years since the Qing Dynasty.

"Bo Bo" is a kind of earthenware pot. Chicken skewers are cooked in a carefully prepared sauce, and then eaten in a bowl. This is called Bobo Chicken.

It looks a bit like the skewers we eat, but its preparation requires a lot more attention.

?Northern Sichuan jelly: Northern Sichuan jelly was originally a folk snack in Sichuan. Due to its red, spicy, mellow, fresh and refreshing characteristics, it is deeply loved by the Han people in northern Sichuan and has been passed down to this day.

Nowadays, Northern Sichuan jelly has become a famous trademark of Sichuan, and it also enjoys the title of "Chinese Time-honored Brand" and "Chinese Famous Snack".

?Hot and Sour Rice Noodles: Hot and Sour Rice Noodles are a specialty snack in western Sichuan, and Hot and Sour Rice Noodles are the representative brand of Sichuan Hot and Sour Rice Noodles.

There are actually stores selling hot and sour noodles all over the country, but the raw materials and formula are still very different from those in Sichuan, so the taste and texture are naturally incomparable.

?Luzhou Huangba: Luzhou Huangba is one of the traditional snacks that people in Luzhou, Sichuan love very much. It is a must-eat delicacy for everyone on major traditional festivals.

Huangba is made with glutinous rice, brown sugar, ginger leaves and other ingredients through traditional techniques. It tastes soft, glutinous, sweet and leaves a fragrant mouthful.

?Yibin burning noodles: Yibin burning noodles is one of the traditional famous foods in Yibin, Sichuan. Because this kind of noodles burns when it is lit on fire, it is named burning noodles.

Yibin burning noodles can be seen everywhere in the streets and alleys of Yibin, especially every morning, there are many stores queuing up to eat burning noodles.

?Chun Chuan Xiang: Chuan Chuan Xiang originated in Chengdu, Sichuan, and is now a famous food in Sichuan.

Chuan Chuan Xiang is the most popular delicacy in Sichuan. Various ingredients are skewered on bamboo skewers, then put into a hot pot and eaten. No matter what kind of vegetables or meat it is, it can be cooked.

?Lai Tangyuan: Lai Tangyuan is a traditional snack in Chengdu, Sichuan. It was founded in 1894 and has a history of more than 100 years. It is the most famous snack in Chengdu.

Although it looks similar to the glutinous rice balls we usually eat, the taste is quite different.

Lai glutinous rice balls are delicate and soft, with thin skin and rich fillings, soft and glutinous, sweet, delicious and not greasy. Moreover, Lai glutinous rice balls are not muddy when cooked, and they do not stick to chopsticks or teeth when eating.