Sichuan cuisine originated from ancient Bashu. With Chengdu gradually becoming the political, economic and cultural center of the Bai nationality area in Sichuan, Sichuan cuisine has also been greatly developed. Chengdu is located in the eastern basin, with a humid climate in the middle subtropical zone and the north subtropical zone. Because it is located in the center of the basin and the climate is hot and humid, the dishes are mostly supplemented by dehumidified seasonings. Zanthoxylum bungeanum plays an important role in China ancient spicy condiment. Also known as Sichuan pepper, Han pepper, Ba pepper and Qin pepper in history.

Zanthoxylum bungeanum was widely planted and used in China. The research shows 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 also in the eastern, central and western regions of China. The distribution of this 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 kind of Sichuan pepper, which is widely used in folk cuisines, obviously does not exist now, because almost all modern China people are saying "hemp" except Sichuanese. Sichuan is the most important producing area and the most common way to eat pepper in history. 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's diet today. From the Northern Wei Dynasty to the Ming Dynasty, the proportion of Zanthoxylum bungeanum increased gradually, 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 Qing Dynasty may also take away the share of pepper in 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 food spicy and fragrant. 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 2000 years. As early as 1600 years ago, the Records of Huayang in the Jin Dynasty recorded that Shu people were "very spicy". As the center of pepper diet, Sichuan has been a hemp place for more than two thousand years. After Sichuan people accept peppers, they integrate them into Sichuan cuisine and give full play to their functions. On the spicy taste, people in Guizhou, Hunan can't compare with them. As for chili, Sichuan cuisine includes chili powder, chili oil, chili sauce, residue chili, dried chili, burnt chili, pickled chili and Ciba chili. When pepper is mixed with other condiments, it can be made into red oil flavor, spicy flavor, hot and sour flavor, burnt flavor, dried orange peel flavor, fish flavor, strange flavor, home-cooked flavor, litchi flavor, sauce flavor and so on. It's world class. Sichuanese pay attention to moderate convergence when eating Chili, frying Chili or putting sugar, so that the spicy taste converges and has a aftertaste. 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 influence and the longest time in the world and even in the whole country. "Spicy or not, fellow villager", eating spicy food has become an important criterion to identify Sichuanese.