Studying Sichuan cuisine means going to Chengdu, Sichuan, because the birthplace of Sichuan cuisine is Chengdu, which is also known as the "gourmet capital".

Sichuan cuisine, namely Sichuan cuisine, is one of the four major cuisines of Han nationality in China, the first of the eight major cuisines in China, the most distinctive one, and the largest among the people, and it is also called "People's Cuisine".

originated in Sichuan, and is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine uses more home-cooked ingredients, and banquets occasionally use delicacies and fresh rivers. Make good use of cooking methods such as stir-frying, dry stir-frying, dry burning, soaking and stewing. Known for its "taste", it has many kinds of flavors and is rich in variety, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with a strong local flavor. Famous representative dishes include: shredded pork with fish flavor, Sichuan style pork, Mapo tofu, boiled fish, husband and wife lung slices and so on.