INTRODUCTION
❖ As the saying gose"food in china ,taste in Sichuan".Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. Sichuan cuisine（川菜）, is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours（味道）, particularly the pungency （辛辣）and spiciness （香味） resulting from liberal use of garlic（大蒜） and chili peppers（辣椒）, as well as the unique flavor of the Sichuan pepper.
Sichuan Cuisine was established about 3，000 years ago.
❖ But there was no term of “Sichuan Cuisine” at that time and it did not happen until the end of Western Han Dynasty， when a lot of immigrants moved from the central plain of China to Sichuan. They prospered（使繁荣） the economy in this area along with the food culture. The immigrants brought the livestock and new cooking methods to Sichuan， which were combined with local cooking style and improved throughout the past 2，000 years.
❖ Apart from the high-class dishes， the refreshments， which are considered an important part of the Sichuan Cuisine， are also a part of the upriver section， including the pickles， bean jelly， Tofu padding， rice crust， snacks and sausages.
The upriver section
❖ The upriver section is mainly seen in Chengdu and Lesahn. The dishes taste comparatively milder than the other two sections， say， they are not that spicy. Most of the high-class dishes of Sichuan Cuisine that used to serve royals and nobles came from this section. Presently， the standards of making real Sichuan-style dishes are based on this section.
representative dishes
❖Sichuan Cuisine was divided into three main subsections： the upriver section（上河帮）， the small river section （小河 帮）and the downriver section （cy pork slices （回锅肉）
❖ Twice cooked spicy pork slices is one of the famous dishes in Sichuan province. It is said that this dish was cooked by Sichuan people to improve their quality of life on the first day and fifteenth day of the lunar-calendar month. At that time, people always boiled pork before stir-fry them. In the late Qing Dynasty, a Hanlin
There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, and Zigong style.
HISTORY
❖ The Sichuan Cuisine could date back to the time before the Warring-State period. At that time， the Sichuan Basin（盆地） and its surrounding areas were rich in wild animals， fruits， vegetables and fishes， and the salt and pepper. The tableware and cookware unearthed in Sichuan revealed that the initial form of