Because it was approved to join the UNESCO Creative Cities Network in February 2010 and was awarded the title of "City of Gastronomy".

Chengdu has experienced six major ethnic migrations and large-scale immigrants in history. The fusion of various folk cultures has brought a variety of ingredients and production methods, making Chengdu’s food culture exchange and innovation. Abundance and prosperity. Excellent chefs from all over the country, the best restaurants and a large number of food critics gather here. The gathering of food and the collision of cultures have promoted the development of Chengdu's food culture. In addition to the prosperous local Sichuan cuisine, exotic cuisines and even foreign dishes are also very colorful.

Chengdu’s local cuisine is Sichuan cuisine, with various cooking methods and changing tastes, but most of them are spicy. Among them, the most famous dishes are: fish-flavored shredded pork, strange-flavored chicken, and Kung Pao chicken. Ding, Mapo tofu, tripe hot pot, dried shredded beef, couple's lung slices, Dengying beef, dandan noodles, glutinous rice balls, long Chaoshou, etc.

Chengdu has countless kinds of delicacies. The biggest feature of Chengdu delicacies is its rich taste. It uses 5 basic flavors of sweet, sour, bitter, pungent and salty to create 23 complex flavors. This food concept and food culture originate from ancient Chinese philosophical thoughts. Ancient Chinese philosophers in the Early Autumn and Warring States Period proposed that Chengdu food has inherited this concept, developed five flavors, and absorbed the characteristics and characteristics of various dishes from all over the country. The essence eventually evolved into Chengdu's unique food culture and became one of the richest genres in Chinese cuisine and even in the world.

Now Chengdu is not only a city of food, but also a city of culture.