Sichuan cuisine has a long history. Its birthplace is ancient Bashu. There are many records about Sichuan cuisine in ancient books and poems of literati and poets in past dynasties. Sichuan cuisine includes Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious".

In terms of cooking methods, there are 38 kinds of Sichuan cuisine, such as frying, frying, frying, roasting, stewing, steaming, mixing, stewing, pasting, dry-burning, frying, soaking and stewing, with subtle changes. Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks.

Sichuan cuisine relies on the rich products in Sichuan and Chongqing, especially the unique condiment resources. Sichuan cuisine is famous for its thick, thick, thick and mellow taste. Make good use of compound seasoning in Sichuan cuisine. There are 24 flavors such as homely, spicy, salty, weird and sour, and 56 cooking methods such as frying, sliding, frying and stewing.

Among the 56 cooking techniques, stir-frying, stir-frying, dry-burning and dry-frying are unique to Sichuan cuisine. In terms of taste, Sichuan cuisine pursues "a variety of dishes, one dish and one grid". Even in the most common dishes, these exquisite condiments and complicated techniques are also reflected, or the most common Sichuan cuisine can test the authenticity of Sichuan flavor.