As early as 1000 years ago, Zuo Si, a writer in the Western Jin Dynasty, wrote a description of "sitting on a golden base, eating vegetables four times apart, licking with clear tincture and less with purple scales". During the Tang and Song Dynasties, Sichuan cuisine became more popular. The poet Lu You once wrote a poem praising Sichuan cuisine: "Jade eats Emei fungus, goldfish eats Dong C". After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry. Therefore, Sichuan cuisine has been further developed and gradually became the main local cuisine in China.
There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, which are very popular with foreign guests from all over the world.
References:
/question/5085270.html？ fr=qrl3