One of the four most famous in China. Sichuan cuisine features a variety of strong flavors in several styles. Sichuan cooking has been praised as having "one hundred dishes with one hundred flavors", but is particularly known for peppery dishes. Typical dishes are dry-stewed carp, dry-stewed shark's fin, meat in a clay dish, twice-cooked pork, spicy chicken, Zhangcha duck, spicy tofu, and bear's paw tofu. After thousands of years of development, Sichuan cuisine has become a favorite around the world.

The Sichuan Hotpot originated in Chongqing and has become popular around China in recent years. The dish normally includes tripe blended with fresh fish, liver, duck's blood, and bamboo shoots. The meat and vegetable flavors are arranged in groups.

Some of the more famous Sichuan snacks are stuffed balls made of glutinous rice flour, Longchaoshou dumplings, spicy sliced pork, meatballs, steamed bread stuffed with meat, and beef prepared in small bamboo steamer.