Sichuan cuisine is one of Four Great Traditions of Chinese cuisine, had enjoyed the reputation of “one dish, one shape, hundreds of dishes, hundreds of tastes”, which describes its acclaimed diversity. Its long history can go back to ancient times. Sichuan cuisine originally from Shu, which is the country in China almost 2,000 years ago. The most prominent traits of Sichuan cuisine are described by four words: spicy (Ma), hot (La), fresh (Xian) and fragrant (Xiang). Sichuan cuisine uses all kinds of ingredients that people can get from the mountain and basin of Sichuan. When you taste a Sichuan cuisine, it’s not only the hot from different chili pepper that attracts you , but also the pungent, ticklish feeling on your tongue that makes you addicted to it. This pungent flavor, Ma, comes from the unique Sichuan pepper (It is the ones that have similar looking with black pepper). The main flavors of Sichuan cuisine are hot& spicy, sour& spicy, Sichuan pepper spicy, sesame paste, mashed garlic, red chili oil, sweet& sour, Yuxiang (garlic sauce) flavor, family style flavor, ginger flavor, Guaiwei (mixed flavor) and so on. Different flavors combine with different materials and give people the most colorful cuisine.