Sichuan cuisine, also known as Sichuan cuisine, has a variety of flavors and dishes, with both fresh and mellow tastes. It is famous for its spicy use, unique cooking methods and strong local flavor. Sichuan cuisine, as one of the eight Han cuisines in China, occupies an important position in the cooking history of China. It has a wide range of materials, changeable seasonings, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for its spicy use. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad. Sichuan cuisine has a long history and enjoys a high reputation at home and abroad. Sichuan is located in the upper reaches of the Yangtze River, with mild climate, abundant rainfall, surrounded by mountains and rivers, rich in grain and oil, vegetables and fruits all year round, complete varieties of livestock and poultry, mountain and hill specialties such as bears, deer, roe deer, tremella, cordyceps sinensis and bamboo shoots, and rivers and lakes such as Jiangtuan, Yayu, rock carp and Chinese sturgeon.