What's the difference between fusion Sichuan cuisine, new Sichuan cuisine and traditional Sichuan cuisine?

Recently, there have been many questions about Sichuan cuisine. To answer this question, we must first find out what Sichuan cuisine, as one of the four major cuisines in China, is. Cuisine, also called bangcai, refers to a system that has evolved over a long period of time in skills such as material selection, cutting and cooking. With distinctive local flavor, it is not recognized by the society as a genre of China cooking. During the Tang and Song Dynasties, according to the great regional differences, southern cuisine and northern cuisine formed their own systems. In the Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine formed influential local cuisines. Therefore, the formation of cuisines is definitely closely related to the requirements and habits of people in different regions on ingredients, taste types and cooking techniques (China only divided the food territory of East, West, North and South according to taste types). As a cuisine, Sichuan cuisine represents Hunan cuisine, hubei cuisine cuisine, Guizhou cuisine, Yunnan cuisine and Jiangxi cuisine. The following eight cuisines only divided the above four cuisines into more localized cuisines.

The so-called traditional Sichuan cuisine, new Sichuan cuisine and fusion Sichuan cuisine actually have a lot to do with the development time of Sichuan cuisine, which is very important to the speed and depth of cultural integration between East, West, North and South.