This course is an introduction to Sichuan and Chongqing pickles, combining theoretical knowledge with practical skills. It not only discusses the history of pickles in the Sichuan and Chongqing region but also explains the principles behind pickle making. Additionally, the course provides detailed instructions on the production methods of two different types of pickles: traditional Sichuan pickles and “diving” pickles. Despite its small size, Sichuan and Chongqing pickles are rich in nutrients and their unique flavors are unforgettable.