Sichuan cuisine includes Chengdu, Chongqing, Leshan, Zigong and other local dishes. The basic taste types of Sichuan cuisine are hemp, spicy, sweet, salty, sour and bitter. Sichuan cuisine is characterized by its spicy, spicy, fragrant, fresh, oily and thick taste, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. The main feature is the variety of flavors. Pepper, pepper, pepper, bean paste and so on are the main condiments. In different proportions, they are made into various flavors such as dry-roasted, spicy, sour and spicy, pepper hemp, sesame paste, garlic paste, ginger juice, red oil, sweet and sour, fish flavor and strange taste, all of which are thick and mellow, with the special flavor of "one dish in one box" and "all kinds of dishes".

Sichuan cuisine is good at frying, sliding, stir-frying, frying, stir-frying, frying, boiling and simmering. In particular, small frying, stir-frying, dry stir-frying and dry burning have their own unique features. From the "three steamed and nine buckled" banquet to the popular light meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. There are thirty-eight kinds of fried, fried, dry-roasted, fried, smoked, soaked, stewed, stewed, pasted and exploded. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange-smelling, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five categories: banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan".

Sichuan cuisine, namely Sichuan cuisine, is one of the four major cuisines of Han nationality in China, and it is also the most distinctive cuisine, the largest among the people, and also known as "People's Cuisine". Sichuan cuisine rose in the late Qing Dynasty and the Anti-Japanese War. It is mainly home-cooked, and its materials are mostly daily. Its characteristics are that the red flavor pays attention to hemp, spicy and fragrant, while the white flavor is salty and fresh, but it is still slightly spicy. Representative dishes include fish-flavored shredded pork, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan style pork, Dongpo elbow and so on.