Cuisine of Sichuan cuisine is the first reference book in China that comprehensively introduces Sichuan cooking culture, food history, cooking skills and related cooking scientific knowledge. The first edition has been published for more than ten years, and it is deeply loved by chefs and cooking enthusiasts because of its rich cooking historical materials and practical cooking knowledge. In view of the rapid development and changes of Sichuan cuisine in recent years, in order to keep up with the pace of the times, we reorganized the staff and revised the original book to better meet the needs of readers for Sichuan cuisine cooking technology and related knowledge.

Chuanlai Cuisine (revised edition) has expanded the knowledge capacity and spent a lot of effort on practicality, historical materials and reference; It has improved the level of knowledge, added new knowledge and new content, highlighted the comprehensiveness, accuracy and novelty of knowledge, and strived to reflect the basic situation and new development of Sichuan cuisine. The revised edition can be used as a small encyclopedia of Sichuan cuisine for technicians, managers and teaching workers engaged in cooking, which brings great convenience to their work. People from all walks of life can also get useful knowledge from this book: people who study folklore can find food folklore materials in Sichuan; People who study history can find information about Sichuan cuisine recipes; People engaged in literary and artistic creation can cite diet poems and writings collected in the book; Visitors can read anecdotes about Sichuan cuisine and get reliable information about famous Sichuan dishes and famous shops. For mainlanders and overseas people in Sichuan, this book may arouse their homesickness and make a trip to Zhang Hans' hometown.