Sichuan cuisine includes: hot and sour potato shreds, Sichuan pickles, spicy dried radish, spicy cabbage, tiger skin green pepper, fish-flavored eggplant, Mapo tofu, Ju Sanxian, boiled cabbage, minced eggplant, boiled pork slices, kung pao chicken, mouthwatering chicken, pickled fish, pickled beef, spicy chicken, Maoxuewang, boiled fish, Dongpo elbow, scallion and spicy prawns, and mashed garlic.

Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight Chinese cuisines and a master of Chinese cuisine. Sichuan cuisine has a wide range of materials, varied seasonings, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for its good use of spicy seasoning. 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. Chengdu, the capital of Sichuan, was awarded the honorary title of "Food Capital of the World" by UNESCO.