Sichuan dishes are based on rich products of Sichuan. Wide-ranging resources of raw materials from river to mountain and rich condiments are two important characteristics. For example, Sichuan chefs can cook edible wild herbs into delicacies with rich Sichuan condiments
Outstanding characteristics of Sichuan dishes lie in their color, smell, taste and shape, especially taste. Only in flavor, there are home taste, fish taste, litchi taste, salty&fresh taste, sweet& sour taste, ginger taste, piquant taste, onion-oil taste and mashed garlic taste. Moreover, peppery taste could be divided into such kinds as prickly&peppery, salty&peppery and slight peppery. Cooking methods have developed into roasting, stewing, frying etc. Sichuan dishes are cooked "done" but not tough, tender but not raw, strong taste but not greasy, weak in taste but not tasteless. So, people praise Sichuan cuisine as " one dish, one taste, hundred dishes, hundred tastes".