Sichuan cuisine is one of the four traditional Han cuisines in China and one of the eight Chinese cuisines. It can be divided into Shanghe Gang (Rongpai Cuisine), Xiaohe Gang (Salt Gang Cuisine) and Xiahe Gang (East Sichuan Cuisine and Hot Pot). \x0d\ Rongpai cuisine is characterized by being peaceful, rich in seasoning, relatively light in taste and many traditional dishes. Famous dishes include boiled cabbage, Mapo tofu, kung pao chicken, husband and wife lung slices, etc. \x0d\ Yanbang cuisine is characterized by its thick, heavy and rich flavor. Famous dishes include boiled beef, steamed beef (or famous beef steamer), fish fillets with hibiscus, hot beef omasum, Xie Jiahuang bean jelly, cold beef, fresh pepper rabbit and so on. \x0d\ Eastern Sichuan Cuisine is famous for its rapid renovation, bold materials and not sticking to materials. Famous dishes include ghost town spicy chicken nuggets, hot and sour powder, Chongqing Xiao noodles, Laoma wonton soup, chicken feet with pickled peppers, Fuling oil mash and so on.