Sichuan Cuisine originated in Sichuan and Chongqing in Southwest China. With crisscrossed reivers, a vast expanse of fertile land and abundant products, Sichuan enjoys a reputation of being “a land of abundance”, which provides the exceptional advantages of material basis for the formation and development of Sichuan Cuisine. Due to Sichuan’s bad transportation facilities, long-standing natural economic state and moist and hot climate, the Sichuan people have formed their own unique culinary culture and customs with the passage of time. As compared with the cuisine of other places, Sichuan Cuisine has very distinctive characteristics. The introduction of peppers from foreign countries to China in the 16th century added the most important stroke to Sichuan Cuisine. In the mid and late Qing Dynasty, Sichuan Cuisine was spread far and wide in the country due to its chili and pepper characteristics.

Sichuan Cuisine also features the use of extensive materials, changeable tastes and strong adaptability.