"Food is the first necessity of the people." Chinese food culture has a long history and is an important part of Chinese traditional culture. Sichuan cuisine is one of the four major traditional cuisines of the Han Chinese and one of the eight major cuisines of China. The culture formed around Sichuan cuisine is an excellent traditional culture of the Chinese nation. Based on the existing food research, the author has extensively collected historical materials and used scientific argumentation to explore the origin, development stages, composition of Sichuan flavors, representative dishes and other historical cultures of Sichuan cuisine. The book unfolds the narrative from three major sections: the exploration of the origins of Sichuan cuisine, the exploration of Sichuan flavors, and the search for the truth of Chongqing flavors. There are a total of 33 articles, which are humorous and highly readable. In the book, the author puts forward some new viewpoints, such as the concept of "the first year of Sichuan cuisine," and preliminarily sorts out the evolutionary history of China's spicy elements. For example, in the "dual origin theory" of Sichuan cuisine, the author believes
“民以食为天”，中国饮食文化源远流长，是中国传统文化的重要组成部分。川菜，是中国汉族传统的四大菜系之一、中国八大菜系之一，围绕川菜所形成的文化是中华民族优秀传统文化。本书是作者在现有美食研究的基础上，广泛收集史料，通过科学论证，探究川菜的起源、发展阶段、川味构成、代表菜品等历史文化。全书从川菜探源、川味钩沉、渝味寻真三大板块展开叙述，共计33篇文章，文章文笔幽默风趣，具有较强的可读性。在书中，作者提出了一些新的观点，比如“川菜元年”的概念，初步梳理了中国麻辣元素的流变历史。比如川菜的“双起源论”，作者认为
“民以食为天”，中国饮食文化源远流长，是中国传统文化的重要组成部分。川菜，是中国汉族传统的四大菜系之一、中国八大菜系之一，围绕川菜所形成的文化是中华民族优秀传统文化。本书是作者在现有美食研究的基础上，广泛收集史料，通过科学论证，探究川菜的起源、发展阶段、川味构成、代表菜品等历史文化。全书从川菜探源、川味钩沉、渝味寻真三大板块展开叙述，共计33篇文章，文章文笔幽默风趣，具有较强的可读性。在书中，作者提出了一些新的观点，比如“川菜元年”的概念，初步梳理了中国麻辣元素的流变历史。比如川菜的“双起源论”，作者认为
