1, Sichuan cuisine is one of the eight major cuisines in China. It has always enjoyed the reputation of one dish, one style and various dishes. It has a long history. According to historical records, Sichuan cuisine originated in ancient Shu. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop greatly.

2. Sichuan cuisine includes Chengdu, Chongqing, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are made, all of which are thick and mellow, with a special flavor of a hundred dishes, and various dishes are very famous.

3. As early as 1000 years ago, Zuo Si, a writer in the Western Jin Dynasty, wrote "Shu Du Fu", in which there are golden seats sitting on the ground, dishes separated by four Chen, clear tincture, and rarely described by purple scales.

During the Tang and Song Dynasties, Sichuan cuisine became more popular. The poet Lu You once had jade to eat Emei fungus, and the poem of C-hole fish praised Sichuan cuisine. After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry. Therefore, Sichuan cuisine has been further developed and gradually became the main local cuisine in China.