Sichuan cuisine mostly uses home-cooked ingredients, and banquets occasionally use delicacies and fresh river fresh. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing.

Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste.

The style of Sichuan cuisine is simple and fresh, with strong local flavor.

The famous representative dishes are: Dongpo elbow, cold pot fish, stone mill bean curd, sweet-skinned duck, braised duck, fish-flavored shredded pork, Sichuan-style pork, Mapo bean curd, spicy chicken, pickled fish, boiled fish, Maoxuewang, husband and wife lung slices, Chongqing hot pot, boiled cabbage, bridge ribs and so on.