Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions.

Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong (known for a genre of dishes called Yanbangcai), and Buddhist vegetarian style.

[3] UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking.

The characteristic chili pepper originally came from Mexico but probably overland from India or by river from Macau, complementing the traditional Sichuan peppercorn (花椒; huājiāo).

[5] Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources.

One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy taste."

Milder versions of Sichuan dishes remain a staple of American Chinese cuisine.

The flow of the Yangtze river through Sichuan Province provided nutrients for fundamental foods, spices, and a source of water.

Its characteristics are friendly and peaceful, rich in seasoning, relatively light taste, multi-traditional dishes;[9] Using chilli bean paste and sugar to flavor, it is the most widely circulated Sichuan cuisine.

[17] Sichuan cuisine originated in Shu during the Spring and Autumn period and the Warring States period, the beginning of Qin and Han dynasties, and the formation of classical Sichuan cuisine in Han and Jin dynasties.

One hard evidence is that before the Ming and Qing dynasties, there were no chili peppers in Sichuan cuisine.

The book "Flower Mirror" written and published by Chen Xiuzi in 1688, Kangxi, is recorded in volume five: "Pepper, a sea mad vine, commonly known as spicy eggplant……the most spicy, used by many people, very fine, winter moon to replace pepper.

Abundant rice and vegetables are produced from the fertile Sichuan Basin, whereas a wide variety of herbs, mushrooms and other fungi prosper in the highland regions.

[18] Sichuan cuisine also uses various bovine and porcine organs as ingredients, such as intestine, arteries, head, tongue, skin and liver, in addition to other commonly used portions of the meat.

It is estimated that the Sichuan Basin and Chongqing area are responsible for about 70 percent of China's total rabbit meat consumption.

Sichuan peppercorn has an intense, fragrant citrus-like flavour and produces a "tingly-numbing" (麻; má) sensation in the mouth.

Other commonly used spices in Sichuan cuisine are garlic, chili peppers, ginger, and star anise.

Sichuan cuisine is the origin of several prominent sauces/flavours widely used in modern Chinese cuisine, including: Other examples of mixed flavor including spicy and hot (Mala), fish flavor (Yuxiang), hot and sour, the five spices (Wuxiang; 五香), ginger juice, mashed garlic, sweet and sour, spice salt (Jiaoyan; 椒盐), dried tangerine or orange peel (Chenpi; 陈皮), burnt chili, pot-stewed fowl (Lu; 卤味), odd flavor (Guaiwei; 怪味), and other recombinations of these seasonings.