Chengdu people like to eat Sichuan food the most.

Sichuan cuisine is Sichuan cuisine. It is one of the four traditional cuisines with Chinese characteristics and one of the eight major cuisines in China. The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three schools of Sichuan cuisine, is based on the established Shanghe gang, Xiaohe gang, and Xiahe gang. The standardized and complete expression is: Western Sichuan region is characterized by Chengdu official cuisine, Shanghebang Sichuan cuisine is represented by Meishan cuisine; Xiaohebang Sichuan cuisine in southern Sichuan is characterized by Zigong Yanbang cuisine, Neijiang Tangbang cuisine, Luzhouhe fresh cuisine, and Yibin Sanjiang cuisine; and Chongqing Jianghu cuisine is the model in eastern Sichuan. Go down to the river and enjoy Sichuan cuisine. The three together form the branch cuisines of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level in the development of Sichuan cuisine.

Sichuan cuisine uses a wide range of materials, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy seasonings. It also integrates the southeast, northwest and northwest with its unique cooking methods and rich local flavor. The characteristics of all parties are that they draw on the strengths of many schools, are good at absorbing and innovating, and are well-known at home and abroad. Chengdu, the capital of Sichuan Province, has also been awarded the honorary title of World City of Gastronomy by UNESCO.

Sichuan cuisine emerged in the late Qing Dynasty and the Anti-Japanese War. It is mainly home-cooked dishes and mostly uses daily flavors. Its characteristic is that the red flavor pays attention to numbness, spicy and fragrant, while the white flavor still has a little salty and fresh taste. Mildly spicy. Representative dishes include fish-flavored shredded pork, Kung Pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, Mapo tofu, twice-cooked pork, Dongpo elbow and Dongpo pork, etc. Classic dishes include: Bangbang Chicken, Pickled Pepper Chicken Feet, Dengying Beef, Saliva Chicken, Hot and Sour Potato Shreds, Spicy Shrimp, Spicy Pepper Stir-fried Beef, Sichuan Hot Pot, Spicy Perfume Fish, Chestnut Roast Chicken, Hot and Sour Jellyfish Head, Spicy Chicken, Spicy Crayfish , seabass dipped in pepper and sesame, spicy eel, spicy beef fillet, etc.