What's the name of Sichuan cuisine?

Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China and one of the eight major cuisines in China. The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three major schools of Sichuan cuisine, is based on the established conclusions of Shanghebang, Xiaohebang and Xiahebang, and is standardized and completely expressed as follows: Shanghebang Sichuan cuisine represented by Chengdu official cuisine and Leshan Jiazhou cuisine in western Sichuan; Xiaohebang Sichuan cuisine, featuring Zigong salted vegetables, Neijiang sugar vegetables, Luzhou fresh vegetables and Yibin Sanjiang cuisine, Xiahebang Sichuan cuisine, featuring South Sichuan and Chongqing Jianghu cuisine, features East Sichuan. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.