1 the background, significance and characteristics of the innovation of the new Sichuan cuisine: if anything in jjj Sichuan restaurant is to develop, it is necessary to innovate constantly, so as to make continuous progress and consolidate the position of Sichuan cuisine in the eight major cuisines. Therefore, Sichuan cuisine needs to be developed, which is the background and significance of Sichuan cuisine innovation. Jjj Sichuan Style Restaurant Sichuan Food Network Sichuan cuisine is one of the eight major cuisines in China, and the new Sichuan cuisine is a brand-new concept of enjoying Sichuan cuisine, which breaks through the traditional cooking technology and has undergone many changes in raw materials, preparation methods and utensils. Jjj Sichuan Style Restaurant Sichuan Food Network's new Sichuan cuisine mainly combines the characteristics of various cuisines in Sichuan, Hunan, Guangdong and Shandong, adopts the characteristics of wide sources of ingredients and raw materials of Cantonese cuisine, and expands the sources of raw materials of Sichuan cuisine, such as chilli shrimp. The use of Hunan cuisine for reference is mainly the use of chopped pepper and Laoganma Douchi, and the fish head with chopped pepper is one of them. Due to the narrow scope of application of Shandong cuisine, only a small part of it is used for reference at present, and how to better combine the two is also being studied. Jjj Sichuan Style Restaurant Sichuan Food Network's new Sichuan cuisine is very particular about nutrition, modeling and utensils, which caters to modern people's dietary pursuit, and also tests the chef's knife skills and the skills of using utensils to set off the senses of dishes. Master Zhang emphasized that the new school of Sichuan cuisine is refreshing and moving, but in any case, the flavor of Sichuan cuisine is always the most important. Jjj Sichuan Restaurant Sichuan Food Network 2 New Sichuan Cuisine's main innovative dishes: jjj Sichuan Restaurant Sichuan Food Network Twisted Hairtail, Beef with Bow Wings Dongpo, Chaxiang Chop, Boiled Fish/Sheep/Fresh, Shrimp Mushrooms, Fresh Pepper Cuttlefish, Fish roe and Shrimp Ball in Thick Soup, Golden Palm Treasure, Nourishing Crocodile Palm, Paper Pot Tiger Palm abalone breast, Odd Crescent Bone, Steak with chives, Salt and Pepper Boss Wing, Shrimp Mushroom. Chuanxiang Jiuduyu, Shrimp Slippery in Sour Soup, Radix Ginseng chinese forest frog, Sam Sun Furong Broad Bean, Sichuan Steak, Tianfu Family Portrait, Young Chicken Bean Flower, pineapple fish with Lemon Juice, Shrimp Ball with Lemon Juice, Fried Chicken gizzards with White Pepper, Fried Flower Shell with Peculiar Taste, Smoked Bamboo Shoots with Bacon, Fish Cake in a Sand Bowl, Fragrant and Fresh, Steamed Meat with Lotus Leaf Powder, Blood with Sichuan Flavor, Fragrant and Crispy Ears, Kung Fu Ears. Mapo scallop, home-cooked yak paw, fish-flavored crispy oyster, twisted tendons, hot spring silkworm belly, fried spiral slices with three peppers, dried coral radish, crispy bamboo shoots and squid, green orchids and bamboo shoots, crystal seal, pepper native chicken, green spiral slices, roasted Tibetan lamb chops, scallion-roasted Liaoshen, salted scallops, ginkgo shrimp balls, dragon fruit shrimp balls, fried sheep lungs, honeycomb corn. I hope I can help you.