Originated in Sichuan region, with hemp, spicy, fresh, fragrant characteristics.Raw materials of Sichuan cuisine selection of homely ingredients, banquets with occasional treasures, fresh rivers.Good use of small stir-fry, dry stir-fry, dry roast, bubble, braised and other cooking methods.It is famous for its “taste”, with many flavor types and rich variations. It is more prominent for fish fragrance, red oil, strange taste and spicy.The style of Sichuan cuisine is simple and fresh, with a strong local flavor.Famous dishes include: Dongpo elbow, fish in cold pot, milled bean flower, sweet duck, stewed duck, shredded pork with fish flavor, double-cooked pork, mapo tofu, spicy chicken, fish with pickled cabbage, boiled fish, hair and blood, sliced beef and ox tongue in chili sauce, chongqing hot pot, boiled cabbage, ribs across the bridge, etc.