Sichuan cuisine originated from the ancient countries of Pakistan and Shu. With Chengdu gradually becoming the political, economic and cultural center of Sichuan, Sichuan cuisine has been greatly developed. Chengdu, located in the eastern basin, has a humid climate in the middle subtropical zone and the north subtropical zone. Because it is located in the center of the basin, the climate is hot and humid, so the dishes are mostly supplemented with dehumidified seasonings. Zanthoxylum bungeanum played an important role in the spicy seasoning in ancient China. It was also known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper and < P > Shu pepper in history, and was once widely planted and used in China. Studies have shown that before the Qing Dynasty, Zanthoxylum bungeanum was widely planted in the upper, middle and lower reaches of the Yangtze River basin and the Yellow River basin in China, and was widely planted in the eastern, central and western parts of China. The distribution of this kind of pepper production can be proved by the fact that Sichuan pepper was used more in the diet varieties from Han Dynasty to Ming Dynasty. This widespread use of Sichuan pepper in folk cuisines obviously does not exist now, because except for Sichuanese, almost all modern China people talk about "hemp". Sichuan is the most important producing area of Zanthoxylum bungeanum in history, and it is also the most common to eat. Research shows that in ancient China, pepper was added to an average of one quarter of the food, which is very large compared with the proportion of pepper in China recipes today. From the Northern Wei Dynasty to the Ming Dynasty, the proportion of Zanthoxylum bungeanum was gradually increasing, reaching two-fifths in the highest Tang Dynasty and one-third in the Ming Dynasty. In the Ming Dynasty, with the introduction of pepper, pepper was gradually replaced. The extensive use of pepper in the Qing Dynasty may also have robbed pepper of its share in the diet. As a result, the hemp flavor of pepper, which was very popular in the whole country before the Qing Dynasty, was gradually squeezed into a corner of Sichuan, making Sichuan cuisine both spicy and spicy. Only Shandong and other places in the Central Plains still have a certain tradition of eating hemp.

Sichuan basin has a spicy tradition of nearly 2, years. As early as 1,6 years ago, the Records of Huayang Country in Jin Dynasty recorded that Shu people were "so spicy and fragrant". As the center of Chinese prickly ash diet, Sichuan has been a hemp place for more than two thousand years. After Sichuanese accepted chilies, they blended them into Sichuan cuisine and brought them into full play. On the delicacy of spicy food, people in Hunan and Guizhou can't match it. In terms of chili, there are chili powder, chili oil, chili sauce, residue chili, dried chili, burnt chili, pickled chili, and Ciba chili in Sichuan cuisine. When chili is mixed with other condiments, it can be made into red oil flavor, spicy flavor, sour and spicy flavor, burnt spicy flavor, dried tangerine peel flavor, fish flavor, strange flavor, home-cooked flavor, litchi flavor, sauce flavor, etc. It is world-class. Sichuan people pay attention to convergence and moderation when eating Chili, frying it or putting sugar in it, so as to converge the spicy taste and have a aftertaste, just as experts say, it is spicy but not dry, layered, palatable, comfortable and lasting appeal. As one of the four major cuisines, Sichuan cuisine may have the greatest and longest influence in the world and the whole country. "Spicy is not spicy, hometown people", eating spicy has become an important criterion to identify Sichuanese.