"In life, home often appears, so there is no need to go far." Salt, sauce, vinegar, sugar, together with ginger, onion, garlic, pepper and pepper, which are common in rural areas of Chengdu and Chongqing, Sichuan people regard these basic seasonings and spices as the cornerstone of food culture, and also mix them into different flavors to broaden their tastes and use them to adjust them. Sichuan basin has a humid climate and rich products. In addition to some common seasonings such as ginger, onion, garlic, morning pepper and hemp pepper, Sichuanese are also good at making various foods into unique seasonings.

For example, cowpea and green pepper are made into Pixian bean paste together; Steamed soybeans are made into dry fermented beans, or fermented beans are made from ginger, pepper and pure grain wine. Sichuan Zhongba brewing soy sauce, Baoning brewing vinegar; The famous Sichuan Qingchengshan sauerkraut, in addition to sufu, rice wine, sesame oil, peanut butter and so on. They are all common seasonings at home. Sichuan cuisine can be divided into 24 flavors, among which "life" is the most important, namely, Sichuan flavor, plum technology, cool sugar, spicy and salty taste. The taste of life, that is, the taste of Chongqing people's hometown in Sichuan, is often done. Usually used condiments are essential for families, such as Pixian bean paste, pepper, ginger, onion and garlic, sugar and so on.

Symbolic dishes are: braised pork, dried fish, whole fish with douban net, and home-cooked sea cucumber (or hooves, or beef tendon, or tofu ……). Its taste is characterized by salty and spicy, sweet patch antenna and bright color. The basic tastes of Sichuan cuisine are salty, sweet, bitter, spicy, sour, fresh and fragrant. The ingredients used in Sichuan cold dishes are different from those used in dry dishes. In the flavors of cold dishes, the dosage of each flavor is a percentage, while dry dishes need to be much larger than cold dishes, and there are many places to pay attention to. There are compound flavors of air roasting, Sichuan flavor, peculiar smell, pepper hemp, Chili oil, Jiang Shui, sugar cooling, litchi manipulation, minced garlic and so on. It has formed the special taste of Sichuan cuisine and has the reputation of "one dish with one style, a hundred dishes with a thousand flavors".

Moreover, home cooking and cooking should be based on pepper hemp, Chili oil and salt. Highlight hemp, spicy, fragrant, fresh, oily and thick, and value "three peppers" (morning pepper, hemp pepper and pepper) and ginger. The basic tastes of Sichuan cuisine are fish, home-cooked, hemp, litchi, salt and pepper, salty, Jiang Shui, minced garlic, five flavors, sweet and sour, and hot and sour. On this basis, the combination evolved into dozens of Sichuan cuisine flavors. Sichuan cuisine highlights the characteristics of hemp, spicy, fragrant, fresh, oily and strong flavor, and attaches great importance to pepper, pepper and ginger. Common seasoning methods include air-drying, Sichuan flavor, peculiar smell, pepper hemp, Chili oil, Jiang Shui, sugar cooling, litchi manipulation, minced garlic and other compound flavors, which form the special taste of Sichuan cuisine and have the reputation of one dish with one style and thousands of flavors.