Sichuan cuisine is one of the four traditional Chinese Han cuisines, one of the eight major Chinese cuisines, and a master of Chinese cuisine. You can learn Sichuan cuisine at Hainan New Oriental.

The division of the three schools of Sichuan cuisine is based on the established Shanghe gang, Xiaohe gang, and Xiahe gang. The standardized and complete expression is: Shanghe gang Sichuan cuisine is centered on Chengdu and Leshan in western Sichuan. Leshan Sichuan cuisine; Xiaohebang Sichuan cuisine refers to Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine; vegetable. The three together form the branch cuisines of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level in the development of Sichuan cuisine.

The ingredients are widely used, the seasonings are varied, and the dishes are diverse. The taste is fresh and mellow. It is famous for its good use of spicy seasoning, and is famous for its unique cooking methods and strong local flavor, integrating the southeast, northwest and northwest. The characteristics of all parties, learning from the strengths of others, and being good at absorbing and innovating. Chengdu, the capital of Sichuan Province, was awarded the honorary title of "World Capital of Gastronomy" by UNESCO.