As one of the eight major cuisines of the Han nationality in China, Sichuan cuisine occupies an important position in the history of Chinese cuisine. It has a wide range of materials, varied seasonings, diverse dishes, and both fresh and mellow tastes. It is famous for its good use of spicy food. With its unique cooking methods and rich local flavor, it combines the characteristics of the southeast, northwest and northwest, and is good at absorbing and innovating, Well known at home and abroad. Sichuan cuisine has a long history and enjoys a high reputation at home and abroad.
Sichuan is located in the upper reaches of the Yangtze River. With mild climate, abundant rainfall, mountains and rivers, it is rich in grain and oil, vegetables and fruits all the year round, and a complete range of livestock and poultry.
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