This book is divided into two parts: Sichuan and Chongqing. It includes 150 representative classic dishes that have been popular and remain bestsellers in the city for over forty years since 1980, such as Kai Men Hong (Double Pepper Fish Head), Sad Jelly Noodles, Ma De Tiao (Spicy Jumping Noodles), You Ting Crucian Carp, Boiled Fish, Rongchang Braised White Goose, and Spicy Crayfish. The book also introduces the origins of their names, their creation and evolution, recipes, and cooking methods, combining text and illustrations. The author aims to recommend innovative Sichuan dishes, promote Sichuan cuisine culture, and disseminate Sichuan culinary techniques.
本书分为四川、重庆两编，收录了自1980年以来的四十余年间，流行于市且畅销至今的150道有代表性的经典名菜，如开门红(双椒鱼头)、伤心凉粉、麻得跳、邮亭鲫鱼、水煮鱼、荣昌卤白鹅、麻辣小龙虾等美食，并对其名称来历或创制与演化过程、食谱及做法作了介绍，图文结合。作者旨在推荐川菜创新菜品、弘扬川菜文化、传播川菜技艺。
本书分为四川、重庆两编，收录了自1980年以来的四十余年间，流行于市且畅销至今的150道有代表性的经典名菜，如开门红(双椒鱼头)、伤心凉粉、麻得跳、邮亭鲫鱼、水煮鱼、荣昌卤白鹅、麻辣小龙虾等美食，并对其名称来历或创制与演化过程、食谱及做法作了介绍，图文结合。作者旨在推荐川菜创新菜品、弘扬川菜文化、传播川菜技艺。
