No, Shandong cuisine is the first of the eight major Chinese cuisines. Among the eight traditional cuisines in China, the only unique one is the one with the longest history, the richest skills, the highest difficulty and the most exquisite skills in China. Shandong cuisine has influenced every cuisine of Chinese civilization, and all cuisines have its shadow, so Shandong cuisine is the first. All cooking techniques have evolved from Shandong cuisine. Like Shandong cuisine, it is difficult to popularize the general intangible heritage and pay too much attention to it. It is difficult for non-professional chefs to reach the standard with complicated methods.

Sichuan cuisine has a wide range of materials, diverse seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its good use of spicy spices. With its unique cooking method and strong local flavor, it combines the characteristics of southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a high reputation at home and abroad. Chengdu, the capital of Sichuan, was awarded the honorary title of "World Food Capital" by UNESCO, which is also an important reason for choosing Chengdu as the first stop of street food fighters filmed by South Korea.

Sichuan cuisine has a long history and originated in Sichuan during the Spring and Autumn Period and the Warring States Period. It began to appear in Qin and Han Dynasties. Classical Sichuan cuisine was formed in the Han and Jin Dynasties, but it was further developed in the Tang and Song Dynasties. Because of its unique style and taste, it won the favor of many diners, and Sichuan cuisine became an independent cuisine in the Song Dynasty. During the Ming and Qing Dynasties, Sichuan cuisine developed further. Until the Republic of China, modern Sichuan cuisine finally had the flavor of "one dish, one style, various dishes" and "fresh, mellow and spicy", and developed into the largest cuisine in China. Chairman Mao, the great leader, said on1October 30th 1949, "I believe that a Chinese medicine practitioner and a Chinese food will be China's two great contributions to the world." This speech was mentioned again in Hangzhou, which proved the success of Sichuan cuisine.

Since then, pepper has been widely used in Sichuan cuisine, which finally promoted the further development of modern Sichuan cuisine until it finally took shape. Known as the soul of Sichuan cuisine, Sichuan watercress is created by the perfect combination of pepper and broad bean, and is widely used in Sichuan cuisine, which is regarded as the symbol of the formation of modern Sichuan cuisine.