Sichuan cuisine originated in Sichuan and Chongqing. It is characterized by numbing, spicy, fresh, and fragrant. Many home-style food ingredients are selected. Make good use of stir-frying, dry stir-frying, dry roasting, soaking, stewing, and other cooking methods.

Sichuan cuisine, which originated in the ancient Kingdom of Shu and dates back to the Qin and Han Dynasties (221 BC ~ 220 AD), is characterized by "good and spicy taste". Han and Jin Dynasties (220 ~420) classical Sichuan cuisine took shape; During the Tang and Song Dynasties (618 ~1279), Sichuan cuisine developed further as an independent cuisine, forming a genre and spreading around. After pepper was introduced into China in the late Ming and early Qing Dynasties (1628~1700), Sichuan cuisine underwent a major innovation and gradually developed into modern Sichuan cuisine, which is characterized by rich, mellow, and spicy flavors.

It is famous for its "flavor", which is mainly characterized by the variety of flavor types, that is, through different proportions, using spices based on chili, pepper, Sichuan pepper, bean paste, etc., to produce a variety of flavors types, such as spicy, sour and hot, chili sesame, red oil, sweet and sour, fish flavor, strange flavor, etc. Each flavor is thick and mellow, with the special flavor of "each dish has a different style". All kinds of dishes are popular.

Representative dishes of Sichuan cuisine: Mapo Tofu, Chongqing Style Boiled Blood Curd, Double Cooked Pork Slices, Sliced Beef and Ox Tongue in Chili Sauce, Sliced Beef in Chili Oil, Boiled Fish with Pickled Cabbage and Chili.