2. As one of the four traditional Han cuisines in China and one of the eight Chinese cuisines, Sichuan cuisine is widely used, with varied seasonings, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for making good use of spicy seasoning. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad.
3. During the Sui, Tang and Five Dynasties, Sichuan cuisine developed greatly. During the Song Dynasty, Sichuan cuisine crossed the Bashu border and entered the eastern capital, which was known to the world. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with Chili, which inherited the seasoning tradition of "respecting taste" and "good spicy flavor" from Bashu period and further developed it.
4. After the late Qing Dynasty, a cuisine with extremely strong local flavor was gradually formed. It consists of five categories: banquet dishes, popular light meals, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks, which form a complete flavor system. Its flavor is clear, mellow and strong, and it is famous for its good use of hemp and spicy, which has a considerable influence on the middle and upper reaches of the Yangtze River and Yunnan and Guizhou.
5. In recent years, Sichuan cuisine has spread all over China and even overseas, and has the reputation of "the taste is in Sichuan" everywhere.