It began to take shape in the late Qin and early Han dynasties. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Today, Sichuan restaurants are all over the world. Sichuan cuisine is authentic in Chengdu, including Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine and Sichuan cuisine. The local flavor is rich, and it is famous for its wide flavor, strong flavor and strong flavor. Some people blindly eat one dish and all kinds of dishes have a reputation. Sichuan cuisine with special colors is characterized by sour, sweet, spicy, heavy oil and strong flavor, and pays attention to seasoning, which cannot be separated from three peppers (that is, pepper and pepper) and fresh ginger. It is popular with spicy, sour and spicy food, which is rare in other local cuisines and forms the unique flavor of Sichuan cuisine. Cooking pays special attention to heat, and is good at stir-frying, stir-frying, dry-burning, and dry-frying Sichuan cuisine. It is good at comprehensive taste and strong juice. On the basis of salty, sweet, hemp, spicy and sour flavors, various seasonings are added to form various compound flavors, such as home-cooked flavor, salty flavor, fish flavor and litchi flavor. The fracture of the development history of Sichuan cuisine and its background zero. Foreword I always find it difficult to discuss the historical origin and changes of a cuisine. If it is not advertising for travel agencies or restaurants, or to arouse readers' interest, it is not difficult to draw a conclusion that a cuisine or a dish has a long history, but it takes the author extra energy and time to study it carefully. My interest is to investigate the development history of Sichuan cuisine. Nowadays, there are many articles about the origin of Sichuan cuisine, whether it is academic essays and books, or newspapers and the Internet. Unfortunately, there is not an article and a monograph to clarify the origin of Sichuan cuisine. They either pick up the residual leaves in ancient literature and jump to conclusions without strict textual research and thinking, or they take it for granted that the results are full of mistakes. At present, it has become a common practice to study cultural phenomena in the historical field, and food culture is an important branch of the cultural field. However, there are still many imprecise places in the study of domestic cooking history, which need our efforts to correct. Sichuan cuisine is one of the four major cuisines in China. It has a long history, can be traced back and is in the ascendant. Aidit is influencing China's food culture and will profoundly affect the future of China's food. Interestingly, the history of Sichuan cuisine, like that of Sichuan, was almost interrupted by the invasion of Mongolia and Yuan Dynasty and the war in the early Qing Dynasty. Interestingly, from the cooking styles and types of modern Sichuan cuisine, we seem to find that it has inherited the cooking characteristics since the Qin and Han Dynasties, and these characteristics have almost completely disappeared in other cuisines. However, further analysis shows that there is almost no specific connection between modern Sichuan cuisine and classical Sichuan cuisine except for the general spirit and a few aspects. These two characteristics make me interested in the history of Sichuan cuisine, and then make me think about the common phenomenon of cultural communication. I have read many articles about the history of Sichuan cuisine. Those articles firmly believe that the origin of modern Sichuan cuisine can be traced back to the beginning of the division between the north and the south of China in Qin and Han Dynasties, but they lack the necessary documents to prove their conclusions. If we can find more information about Qilu Cuisine and Wu Zhuan from the existing ancient documents before the Tang Dynasty, the traces left by classical Sichuan cuisine in this long period are really few and sketchy. Even if some seemingly exact terms are left in the literature, it is still difficult to understand their original meanings. Yuan Mei once commented on the vinegar fish in Hangzhou West Lake: "Song Sao fish soup exists in name only." The true taste of Dongpo meat invented by Meng Liang Lu (note 1) is unknown now.