Sichuan cuisine is one of the four traditional Han cuisines in China and one of the eight Chinese cuisines. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot. [11]

Sichuan cuisine is divided into three schools: Rong School (Shanghe Gang), Chongqing School (Xiahe Gang) and Salt Gang (Xiaohe Gang).

On the basis of the conclusion of the "three schools", the standardized expression is as follows:

Shanghebang Sichuan cuisine is the Sichuan cuisine centered on Chengdu and Leshan in western Sichuan;

Xiaohebang Sichuan cuisine is a salt-banged dish centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is the Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the east of Laochuan.

The three * * * together constitute the branches of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

Sichuan cuisine is famous for its wide range of materials, changeable seasoning, diverse dishes, fresh taste and equal emphasis on alcohol. It is also famous for its unique cooking methods and strong local flavor, which combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families and is good at absorption and innovation.

Chili peppers were introduced in the late Ming and early Qing dynasties, and the flavor characteristics gradually became stereotyped until the late Qing Dynasty, and they were innovated and developed after the founding of New China. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes, and the materials are mostly daily flavors, and there are also many delicacies and seafood. Its characteristics are: "make good use of three peppers" and "one dish is one grid, and all kinds of dishes are delicious"; The tastes are varied, including fish flavor, homely, spicy, red oil, garlic paste, ginger juice, dried tangerine peel, mustard, pure sweetness and strange taste. Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled pork slices, husband and wife lung slices, Mapo tofu, Sichuan style pork, pickled chicken feet, Dengying beef, saliva chicken, spicy shrimp, spicy chicken pieces, Chongqing hot pot, chicken tofu pudding, chestnut roast chicken, spicy chicken and so on.