Sichuan cuisine is Sichuan cuisine. It is one of the four traditional cuisines with Chinese characteristics, one of the eight major cuisines in China, and a master of Chinese cuisine.

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: Shanghe gang Sichuan cuisine is centered on Chengdu and Leshan in western Sichuan. Rongpai Sichuan cuisine; Xiaohebang Sichuan cuisine is Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine; Xiahebang Sichuan cuisine is Chongqing cuisine represented by Chongqing Jianghu cuisine and Wanzhou Big Bowl 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. On September 28, 2017, the China Cuisine Association awarded Meishan City, Sichuan Province the title of "Hometown of Sichuan Kitchen", and Meishan cuisine became the representative of Sichuan cuisine.

Sichuan cuisine uses a wide range of ingredients, 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, was awarded the honorary title of "World Capital of Gastronomy" by UNESCO.

The current Sichuan cuisine originated from the Qing Dynasty and the Republic of China, and was the result of innovative development after the founding of New China. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the ingredients are daily delicacies, including delicacies and seafood. Its characteristic is that the red flavor pays attention to numbness, spicy, fresh and fragrant; the white flavor has a variety of flavors, including sweet, braised, strange and other flavors. Representative dishes include fish-flavored shredded pork, Kung Pao chicken, boiled fish, boiled meat slices, couple's lung slices, spicy chicken, Mapo tofu, twice-cooked pork, etc. Other classic dishes include: Bangbang chicken, pickled pepper chicken feet, Dengying beef, Liao pork ribs, saliva chicken, spicy shrimp, fried beef with pepper, Sichuan hot pot, spicy fish, chestnut roast chicken, spicy chicken, etc.