This book is divided into four parts: Upper River School, Lower River School, Great River School, and Small River School. It includes 150 classic Sichuan cuisine recipes from 1889 to 1980 that appeared in books or newspapers and circulated in the culinary world. These include dishes such as "Twice-Cooked Pork" from the Upper River School, "Fish-Fragrant Shredded Pork" from the Lower River School, "Boiled Beef" from the Great River School, and "Taibai Duck" from the Small River School. Each dish is further described with its origin or legend, recipe, and cooking techniques, all presented in a combination of text and illustrations.
本书分为上河帮、下河帮、大河帮及小河帮四部分，收入了1889-1980年间的见诸典籍或报端的，与流传于美食江湖中的川菜经典食谱150种，包括上河帮的“回锅肉”、下河帮的“鱼香肉丝”、大河帮的“水煮牛肉”、小河帮的“太白鸭子”等，每道菜在内容上又包括菜品来历或美食传闻、菜谱及烹饪技艺，图文结合。
本书分为上河帮、下河帮、大河帮及小河帮四部分，收入了1889-1980年间的见诸典籍或报端的，与流传于美食江湖中的川菜经典食谱150种，包括上河帮的“回锅肉”、下河帮的“鱼香肉丝”、大河帮的“水煮牛肉”、小河帮的“太白鸭子”等，每道菜在内容上又包括菜品来历或美食传闻、菜谱及烹饪技艺，图文结合。
