Sichuan hot pot is the most popular hot pot in China, characterized by a Yuanyang pot, spicy and delicious, red oil and butter soup base, dozens of complex ingredients and spices cooked together, and the taste is spicy and layered. On the one hand, it is light and sweet, with bone soup as the soup base and mushrooms or tomatoes as the auxiliary materials. The soup base can be drunk directly and is very delicious.

Most of the dishes are animal meat, animal viscera, fresh vegetables. For example, meat dishes include fat beef rolls and mutton rolls, crispy meat, shrimp slides, beef slices wrapped in egg white, duck blood in duck intestines, chicken gizzards, tripe and fat intestines, and vegetables include lettuce, oil wheat vegetables, asparagus, chrysanthemum, tomato, wax gourd and twist.

Sichuan hot pot is often the bottom of a big pot, and a table is surrounded by people to eat, which is suitable for friends' gatherings, family reunions and other multi-person gatherings. Nowadays, Sichuan hot pot is highly accepted by the public, and there are many Sichuan hot pot restaurants all over the country.

Fish with pickled vegetables is one of the Xiahebang dishes in Sichuan cuisine. It started in Chongqing, using fresh grass carp as the main ingredient, and pickled vegetables with pickled peppers and dried peppers as the auxiliary dishes. Fish with pickled vegetables tastes hot and sour without acetic acid, but salty and spicy, but it is not greasy. It is a very popular food market in China. Like boiled fish, the cooking methods are almost the same, but the ingredients are more concise, which highlights the taste of pickled vegetables and fish itself.