Sichuan food is sichuan cuisine, is one of the traditional four big cuisines with Chinese characteristics, one of China's eight big cuisines, Chinese cooking. By shanghe help, river, river under the help of three kinds of flavor, taste and changeful, dishes diversity, taste fresh and strong and, to make good use of spicy flavor, such as fish sweet, spicy, hot pepper, dried tangerine or orange peel, pepper, hemp, odor, hot and sour flavor.

Sichuan representative have the bean curd, sichuan style stew pork, sliced beef and ox tongue in chili sauce, boiled beef, wool blood flourishing, pickled fish, chicken, kung pao chicken, braised pork, ants on the tree, mouth-watering, steamed river group, dongpo elbow, dongpo cuttlefish, lift foot beef and boiled cabbage, boiled fish, sweet skin, cold eat rabbit, duck diving besides fish, a pudding, li zhuang, white meat, etc.