Sichuan cuisine is one of the four traditional Chinese cuisines in China, one of the eight Chinese cuisines [1], and a master of Chinese cooking.

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: Shanghebang Sichuan cuisine is Rong Pai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; [2] Xiaohebang Sichuan cuisine is a salted stew dish centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine [3]; Xiahebang Sichuan cuisine is a special dish represented by Chongqing Jianghu cuisine and Wanzhou big bowl cuisine. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development. On September 28th, 20 17, China Cuisine Association awarded Meishan, Sichuan the title of "hometown of Sichuan cuisine", and Meishan cuisine became the representative of Sichuan cuisine. [4]

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. Chengdu, the capital of Sichuan, was awarded the honorary title of "Food Capital of the World" by UNESCO. [5]

Pepper was introduced in the late Ming and early Qing Dynasties, until the end of the Qing Dynasty, the flavor characteristics gradually took shape, and after the founding of New China, it was innovated and developed. Sichuan cuisine is mainly home-cooked, supplemented by high-grade dishes. The materials used are mostly daily flavors, and there are also many delicacies. Its characteristics are: "make good use of three peppers" and "one dish is one grid, and all kinds of dishes are delicious"; There are various tastes, such as fish, home-cooked, spicy, red oil, garlic paste, ginger juice, dried tangerine peel, mustard, pure sweetness and strange taste. Representative dishes include shredded pork with fish flavor, kung pao chicken, boiled pork slices and so on.