This course is a popularization course of Sichuan food culture, mainly focusing on Sichuan cuisine, one of the eight major cuisines in China, with three aspects: the history of Sichuan cuisine, the food map and Sichuan people's Sichuan cuisine, focusing on the diversity of Sichuan cuisine with one dish, a hundred dishes and a strong inclusive character. Through the introduction of the humanistic features of Sichuan cuisine, foreign students will have a better understanding of Sichuan cuisine, Sichuan culture, and even Chinese culture from the tip of their tongues to their hearts.