The three major cuisines of Sichuan cuisine are Shanghebang (Rongpai, mainly Chengdu and Leshan cuisines), Xiahebang (Chongqing Cuisine, mainly Dazhou Cuisine) and Xiaohebang (Salt Cuisine, mainly Zigong and Neijiang Cuisine).

1. Shanghe Gang (Rongpai, mainly Chengdu and Leshan cuisine)

Its characteristics are snacks, people-friendly, relatively light and more traditional dishes. Rongpai Sichuan cuisine emphasizes fine and accurate materials, strictly follows the traditional classic recipes, and has mild taste and long fragrance. It is usually quite allusive. Its famous dishes include Mapo tofu, Sichuan style pork, kung pao chicken, salted boiled pork, steamed pork, husband and wife's lung slices, ants on trees, Dengying beef, white meat with garlic paste, Zhangcha duck, white oil tofu, shredded pork with fish sauce, spring bean curd, fried pork, fried eel slices, Dongpo cuttlefish, steamed Jiangtuan and so on.

2. Xiahe Gang (Chongqing School, mainly Chongqing and Dazhou cuisine)

Its characteristics are home cooking, being close to the people, spicy and innovative. Chongqing-style Sichuan cuisine is generous and rough, famous for its rapid renovation of patterns, bold materials and not sticking to materials, commonly known as Jianghu cuisine. Most of them originated from citizens' family kitchens or roadside shops, and gradually spread among citizens. Chongqing-style Sichuan cuisine has been popular all over the country in recent years, and many Sichuan restaurants mainly serve Chongqing-style Sichuan cuisine.

3. Xiaohe Gang (salt gang dishes, mainly Zigong and Neijiang dishes)

Its characteristics are atmospheric, weird and high-end (the reason is salt merchants). Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild halls' dishes, with spicy taste, spicy taste and sweet and sour taste as three categories. Yanbang cuisine is characterized by its thick, heavy and rich flavor. Pay most attention to and pay attention to seasoning.

the characteristics of Sichuan cuisine

there are six kinds of Sichuan cuisine: spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if the primary and secondary flavors, shades, and amounts of flavors can be used, and the ingredients are selected, cut and cooked properly, all kinds of delicious dishes with special flavors can be obtained.

Sichuan cuisine is characterized by its hemp, spicy, fragrant, fresh, oily and thick taste, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. Seasoning methods include dry-roasted, fish-flavored, peculiar flavor, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish with one style, one hundred dishes with one flavor".

there are more than 2 compound flavors of Sichuan cuisine, such as salty flavor, homely flavor, spicy flavor, burnt flavor, fish flavor, ginger juice flavor, strange flavor, pepper and sesame flavor, sour and spicy flavor, red oil flavor, garlic paste flavor, sesame sauce flavor, sauce flavor, smoke flavor, litchi flavor, five flavor and bad flavor.

above content reference: Baidu Encyclopedia-Sichuan cuisine