What are the specialties of Sichuan cuisine?

Sichuan cuisine can be divided into three categories: Shanghe Gang, Xiahe Gang and Xiaohe Gang. \x0d\ Shanghebang (Rong Pai) \x0d\x0d\ Famous dishes: \x0d\ Home cooking: \ x0d \ Mapo tofu, Sichuan-style pork, kung pao chicken, Dongpo elbow, salted meat, steamed pork with rice flour, husband and wife lung slices, ants climbing trees, Deng Ying beef, white meat with garlic paste and Zhang Cha. \x0d\ Banquet dishes: \x0d\ Dongpo cuttlefish, steamed sauce ball, round cage glutinous bone, boiled cabbage, etc. \x0d\ Xiahebang (Chongqing school) \x0d\ x0d \ Its representative works include fish with Chinese sauerkraut, Maoxuewang, mouthwatering chicken, stewed series of dried vegetables (mostly sweet), sliced pork with water. \x0d\ Xiaohebang (salt bangcai) \ x0d \ x0d \ Zigong's specialties are: beef with fire whip, Leng Tu, cold beef, shredded chicken with cold sauce, Fushun bean curd, diving fish, fresh pot rabbit, roasted elbow with cow Buddha and so on. \x0d\ is famous for roasting goose's paw, and \ x0d \ snacks \ x0d \ Sichuan snacks are usually considered as part of Sichuan cuisine. Because there are fewer snacks in Chongqing, except Chongqing spicy noodles, Sichuan snacks are mainly Chengdu snacks. There are mainly Dandan Noodles, North Sichuan bean jelly, spicy noodles, hot and sour noodles, Yeerba, hot and sour tofu, and Lai Tangyuan, Long wonton soup, Zhong jiaozi and Wu wonton soup named after the founder's surname.