Sichuan cuisine is represented by Chengdu and Chongqing local cuisine. It is carefully selected, has uniform specifications, clear layers, and is distinct and coordinated. As one of the eight major cuisines in my country, Sichuan cuisine occupies an important position in the history of Chinese cooking. It uses a wide range of materials, varied seasonings, diverse dishes, fresh and mellow flavors, and is famous for its good use of spicy food. With its unique cooking methods and strong local flavor, Sichuan cuisine integrates the characteristics of the southeast and northwest. It draws on the strengths of many cuisines and is good at absorbing and innovating. It is well-known at home and abroad.
