In fact, authentic Sichuan cuisine is not spicy. For example, famous dishes such as fish fillets with hibiscus, chicken rice noodles and boiled cabbage with clear water are all delicious and mild. The so-called spicy and delicious food is really an out-and-out exotic dish, a Jianghu dish. The spicy taste comes from Hunan and the hemp taste comes from Shaanxi. It was blended by hard-working trackers at the Yangtze River pier, and it was fishy when cooking the internal organs. Over time, it was found that it was a product that was above the stomach. Later, during the Republic of China, refugees entered Sichuan, lacking clothes and food, eating a variety of miscellaneous items, and the humidity in Sichuan was heavy, only spicy food suppressed the odor. Over time, it has caused misunderstandings among the people of the whole country. The reason why Sichuan cuisine ranks first is that its style is changeable, varied and approachable, but its technique is high-end and delicate, and it can't be started without 30 years of cooking. Authentic Sichuan cuisine is an intangible cultural heritage protection project. At present, only 17 registered first-class and super-class Sichuan cuisine chefs are alive. Most of the ordinary people eat Jianghu dishes and exotic dishes. So learning Sichuan cuisine is a good choice.