Introduce Sichuan food in English ~ urgent!

Sichuan cuisine is divided into three schools: Rong School (Shanghe School), Chongqing School (Xiahe School) and Salt School (Xiaohe School).

On the basis of the conclusion of the "three factions", the standardized expression is:

Shanghebang Sichuan cuisine is centered on Chengdu and Leshan in western Sichuan.

Xiaohebang Sichuan cuisine is a salted stew centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is a kind of Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the east of Laochuan.

Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

Sichuan cuisine is divided into three schools: Rong School (Shanghe School), Chongqing School (Xiahe School) and Salt School (Xiaohe School).

On the basis of the existing conclusions of the "three factions", the standardized expression is as follows:

Hebang Sichuan cuisine is centered on Chengdu and Leshan in western Sichuan.

Xiaohebang Sichuan cuisine is a pickle centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiabang Sichuan cuisine is a kind of Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in eastern Sichuan.

Together, they constitute the three local flavor schools of Sichuan cuisine and represent the highest artistic level of Sichuan cuisine development.

Divide disputes

There are still some different views on the division of Sichuan cuisine. Wang Dayu introduced in the History of Sichuan Cuisine compiled by the Literature and History Information Committee of China People's Political Consultative Conference: "Sichuan Cuisine can be roughly divided into Chengdu-Chongqing Gang, Chongqing Gang, Dahe Gang, Xiaohe Gang and Self-help Gang, and each genre has its own special background and representative dishes."

Professor Li Du from Sichuan Tourism College believes that modern Sichuan cuisine is mainly composed of four local flavors: East Sichuan, West Sichuan, South Sichuan and North Sichuan.