Sichuan cuisine is one of the four traditional Styles of Chinese Han cuisine, one of the eight traditional styles of Chinese cuisine, and a master of Chinese cuisine.
The division of the three schools of Sichuan cuisine is based on the agreed shanghebang, Xiaohebang and Xiahebang. It is standardized and fully expressed as: Shanghebang Sichuan cuisine is rong Sichuan cuisine with Chengdu and Leshan in western Sichuan as the central area; Xiaohebangchuan cuisine is the salt bangcai centered in Zigong, south Of Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine, while Xihebangchuan cuisine is the Sichuan-Chongqing cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine. The three constitute the three mainstream local flavor schools branch of Sichuan cuisine, representing the highest artistic level of development of Sichuan cuisine. Meishan, a city in Sichuan province, has become a representative of Sichuan cuisine after being awarded the title of “Hometown of Sichuan chefs” by China Cuisine Association on Sept 28, 2017.
It is famous for its good use of spicy seasoning and its unique cooking methods and strong local flavors. It integrates the characteristics of all sides, draws on the strengths of all families, and is good at absorption and innovation. The city of Chengdu, capital of Sichuan Province, has been awarded the title of “World Gastro Capital” by UNESCO.
In the late Ming and early Qing Dynasties, chili was introduced until the end of Qing Dynasty, and the flavor characteristics gradually set, and got innovative development after the founding of the People’s Republic of China. Sichuan cuisine is mainly composed of home-cooked dishes, supplemented by high-end dishes, and most of the materials are daily hundred flavors, as well as rare seafood. Its characteristic is: “make good use of three pepper”, “one dish one box, 100 dishes hundred flavor”; The flavors are varied, including 24 flavors such as fish-fragrant, home-style, spicy, red oil, garlic paste, ginger juice, tangerine peel, mustard, pure sweet, strange taste, etc. Representative dishes are fish-fragrant shredded pork, kung pao chicken, poached pork slices, sliced beef and ox tongue in chili sauce, mapo tofu, double-cooked pork, pickled chili chicken feet, lantern shadow beef, spicy shrimp, pepper fried beef, chongqing hot pot, chestnut roast chicken, spicy chicken, etc.
Contemporary sichuan cuisine
Contemporary Sichuan cuisine, period from 1949 after the founding of the People’s Republic of China to the beginning of the 20th century. During this period, Sichuan cuisine, after experiencing tortuous development, embarked on the road of prosperity and innovation. 
In the early days of the founding of the People’s Republic of China, a hundred wastes were awaiting revitalization. While restoring the national economy, the people’s governments at all levels in Sichuan adopted measures such as encouraging business operation, mutual assistance and cooperation, and public-private partnership to develop the catering industry. After 1956, a catering management system dominated by state-owned, public-private partnership and cooperation was formed. In order to meet the needs of consumers, some famous Sichuan restaurants have been restored and a number of large restaurants have been set up. 
In 1959, compiled and reviewed by Blue Light Jian, and narrated by Kong Daosheng and Zhang Songyun, sichuan’s Manchurian Feast included 65 kinds of manchurian feast menus in Chengdu. In 1960, China Light Industry Press published Chinese Famous Cookbook (Part 7) is the sichuan cuisine album.
During the 20 years from 1958 to 1978, many old and famous restaurants in Sichuan were smashed and forced to change their names and close their business. Famous teachers and famous dishes were denied and overthrown. Only state-owned and collective restaurants were maintained in the catering industry, resulting in bad food, ticket supply and difficulty in eating. According to statistics, in 1978, there were only 28,000 catering service outlets in Sichuan province, 75% less than that in 1957. With fewer outlets and monotonous varieties, the development of Sichuan cuisine was seriously affected. 
After the third Plenary Session of the 11th CPC Central Committee in 1978, Sichuan cuisine ushered in the opportunity of reform, development and innovation. In the 1980s, the state classified the commercial and catering service industry as the “tertiary industry” of national economic development. The provincial Party committee and government attached great importance to it, strengthened the leadership, formulated and implemented the development strategy of “going out and promoting Sichuan cuisine to the world”, ushering in a period of rapid development of Sichuan cuisine.