Sichuan cuisine is one of the four traditional Chinese cuisines in China, one of the eight Chinese cuisines, and a master of Chinese cooking. You can learn Sichuan food in Hainan New Oriental.

The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghe Gang, Xiaohe Gang and Xiahe Gang. The standardized and complete expression is as follows: Shanghegang Sichuan cuisine is Leshan Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is a salt-help dish 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 eastern Sichuan. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

Wide range of materials, changeable seasonings, diverse dishes, fresh taste and equal emphasis on wine and flavor. It is famous for its good use of spicy condiments, unique cooking methods and rich local flavor. It combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many companies, and is good at absorption and innovation. Chengdu, the capital of Sichuan, was awarded the honorary title of "Food Capital of the World" by UNESCO.