Sichuan cuisine originated from the Ba and Shu countries in ancient my country. Its formation and development went through the embryonic period from the Spring and Autumn Period to the Western Jin Dynasty. It developed from the Sui and Tang Dynasties to the Five Dynasties. Especially in the Qin and Han dynasties, the "Land of Abundance" with rich products developed further. In the Song Dynasty, it came out of Sichuan and spread to various places. Four stages of cuisine were formed in the late Qing Dynasty and the early Republic of China. After that, from the Revolution of 1911 to the Anti-Japanese War, various schools of Chinese cooking blended together, exerting a profound influence on Sichuan cuisine and making it richer.

The emergence of Sichuan cuisine can be traced back to the Qin and Han Dynasties. As early as more than a thousand years ago, Zuo Si, a writer in the Western Jin Dynasty, wrote in "Ode to the Capital of Shu" that "you sit in the middle of the golden barrier, with the dishes separated by four tables and wine glasses." "Clear tincture, fresh with purple scales" description. During the Tang and Song Dynasties, Sichuan cuisine became even more popular. The poet Lu You once praised Sichuan cuisine with the poem "jade eats the Emei fungus, and gold eats the fish in the Bing cave". A school had been formed in the Song Dynasty, and its influence had reached the Central Plains at that time. Volume 4 "Restaurant" of "Tokyo Menghua Lu" written by Meng Yuanlao of the Song Dynasty records that "there is a Sichuan restaurant in Bianliang (now Kaifeng) in the Northern Song Dynasty, and there are pork noodles, large noodles, large and small wiping meats, pan-fried roasted pork, and mixed fried noodles." Events, raw and cooked meals.” After Beijing was established as the capital in the Yuan, Ming and Qing Dynasties, as the number of officials in Sichuan increased, a large number of Beijing chefs settled in Chengdu and engaged in the catering industry. As a result, Sichuan cuisine has further developed and gradually become the main local cuisine in my country.

The poets and saints of the Tang Dynasty have an indissoluble bond with Sichuan cuisine. Poet Li Bai moved with his father to Longchang, Jinzhou, now Qinglian Township, Jiangyou, Sichuan when he was young. He did not leave Sichuan until he was 25 years old. During his nearly 20 years of living in Sichuan, he loved to eat the famous local dish braised and steamed duck. After the chef slaughters the duck, he puts the duck into a container, adds wine and other seasonings, injects the soup, seals the mouth of the container tightly with a large piece of soaked tissue paper, and steams the duck to keep its original flavor, fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Imperial Academy. Based on the braised and steamed duck he had eaten when he was young, he presented the steamed fat duck with century-old Huadiao, wolfberry, Panax notoginseng and other ingredients to Xuanzong. The emperor was very happy and named the dish "Taibai Duck". The poet Du Fu lived in thatched cottage in Sichuan for a long time, and sang a hymn about "Taibai Duck" in his "Song of Watching Fishing". In the Song Dynasty, Sichuan cuisine crossed the border between Bashu and Shu and entered the Eastern Capital, becoming known to the world.

After Beijing was established as the capital in the Yuan, Ming and Qing dynasties, as more officials came to Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry, which further developed Sichuan cuisine and gradually became the main local cuisine in my country. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Sichuan cuisine was seasoned with chili peppers, which further developed the seasoning tradition of "high taste" and "good fragrance and spiciness" that had been formed in the Bashu period. During the Qianlong period of the Qing Dynasty, Li Tiaoyuan, a famous scholar in Luojiang, Sichuan, systematically collected 38 cooking methods of Sichuan cuisine in his "Hanhai? , blanched, grated, pan-fried, steamed, pasted, stuffed, rolled, steamed, roasted, stewed, stewed, spread, simmered, braised, soaked, roasted, baked, sticky, boiled, soaked, drunk, brewed, etc., as well as cold dishes Mixed, braised, smoked, pickled, cured, frozen, sauced, etc. There are many famous dishes in both official and market dishes. During the Tongzhi period of the Qing Dynasty, there was a small restaurant by the Wanfu Bridge outside the north gate of Chengdu. The owner surnamed Chen, with sesame noodles, cooked spicy and delicious dishes using soft tofu, minced beef, chili, pepper, bean paste, etc., which was very popular. People welcomed it, and this became the famous "Mapo Tofu". Later, the restaurant was also renamed "Chen Mapo Tofu Shop".

Generally speaking, the brewing period of modern Sichuan cuisine can be roughly determined as 1861-1905, which began in the Xianfeng and Tongzhi periods of the Qing Dynasty. The finalization period of modern Sichuan cuisine was from about 1906 to 1937, that is, from the New Deal period in the late Qing Dynasty to the eve of the Anti-Japanese War.