Sichuan cuisine originated from Sichuan Bashu. Sichuan cuisine, that is, Sichuan cuisine, is one of the four traditional cuisines in China, and is a master of China cuisine. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for its good use of spicy spices. 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 absorbing and innovating, and enjoys a good reputation at home and abroad.

The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghe Gang, Xiaohe Gang and Xiahe Gang. The standardized and complete expression is as follows: Shanghegang Sichuan cuisine is Leshan Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is a salt cuisine with Zigong as the center in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine. Xiahebang Sichuan cuisine is a kind of Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in eastern Sichuan. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

Wide range of materials, changeable seasonings, diverse dishes, fresh taste and equal emphasis on wine and flavor. It is famous for its good use of spicy condiments, unique cooking methods and rich local flavor. It combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many companies, and is good at absorption and innovation.