As early as more than 1000 years ago, there was a description of "sitting in the golden base, dishes separated by four Chen, licking with clear tincture, and rarely with purple scales" in Shu Du Fu written by Zuo Si, a writer in the Western Jin Dynasty. During the Tang and Song Dynasties, Sichuan cuisine became more popular. Lu You, a poet, once wrote a poem praising Sichuan cuisine: "Jade eats Emei fungus, and golden fish eats cave C". After the Yuan, Ming and Qing Dynasties established Beijing as the capital, with the increase of officials entering Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry, so Sichuan cuisine has been further developed and gradually became the main local cuisine in China.
There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, which are well received by foreign guests from all over the world.
There are thirty-eight cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry burning, sour, spicy, fish-flavored, dry stir-fried, peculiar smell, pepper hemp and red oil). Its main famous dishes include "kung pao chicken", "Mapo Tofu", "Dengying Beef", "Zhangcha Duck", "Maodu Hotpot" and "Fish-flavored shredded pork".