Where is Sichuan food?

Sichuan cuisine is a dish of Sichuan and Chongqing. Sichuan cuisine is one of the four traditional Chinese cuisines in China, one of the eight Chinese cuisines, and a master of Chinese cooking. Sichuan cuisine is famous for its wide range of materials, changeable seasonings, diverse dishes, fresh taste and equal emphasis on wine and flavor. Sichuan cuisine is divided into three schools: Rong School (Shanghe School), Chongqing School (Xiahe School) and Salt School (Xiaohe School).

Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the materials are daily flavors, and there are also many delicacies. Its characteristics are: "make good use of three peppers", "one dish is one grid, and all kinds of dishes are delicious".

The representative dishes in Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, boiled pork slices, husband and wife lung slices, Mapo tofu, Sichuan-style pork, chicken feet with pickled peppers, Deng Ying beef, saliva chicken, spicy shrimp, fried beef with pepper, Chongqing hot pot, chestnut roast chicken, spicy chicken and so on.

Sichuan cuisine is mainly composed of senior banquet dishes, ordinary banquet dishes, popular leisure dishes and home-cooked dishes. The four major cuisines not only have their own styles and characteristics, but also penetrate and cooperate with each other to form a complete system, which has extensive adaptability to all walks of life and even foreign countries.