Features: Heavy oil, heavy salt, heavy taste and spicy taste are the most distinctive. At the same time, the filling of Sichuan by Huguang in Qing Dynasty brought the spicy and sour taste of Hunan cuisine, and salty, sweet and sour Sichuan dishes of other cuisines were also made. Home cooking is relatively developed, simple and easy to cook.

Development direction: continue to integrate with other cuisines and western food. In order to meet the health needs of modern people, we can control oil and salt to make Sichuan food more reasonable and healthier.