This course will introduce you to the preparation methods of Sichuan cuisine. There are 38 cooking methods of Sichuan cuisine, including parching, frying, dry burning, smoking, soaking, stewing, stewing, stewing, pasting and exploding. In terms of taste, it pays special attention to color, aroma, taste and shape. It has the advantages of both north and south. It is famous for its many, wide and thick tastes.