This book is divided into two parts: Sichuan and Ba. It includes famous dishes recorded in various ancient books of the Sichuan and Ba regions before the early period of the migration of people from Huguang to Sichuan, as well as 143 dishes that were loved by literati and poets from Sichuan and Ba regions, such as Li Bai, Du Fu, Yuan Zhen, Bai Juyi, Su Dongpo, Huang Tingjian, Fan Chengda, Lu You, and Li Diaoyuan. These include dishes such as locust leaf cold noodles and lychee fish from Ba, and dishes such as mandarin duck roast, moon plate, and Yuanxiu dish from Sichuan. Each dish is further divided into famous dishes (origin, history, or anecdotes about literati), recipes, and methods, with pictures and text combined.
本书分蜀地与巴地两编，收录了湖广填川初期以前的巴蜀地区各种典籍中记载的名菜肴，以及巴蜀原籍或来巴蜀的如李白、杜甫、元稹、白居易、苏东坡、黄庭坚、范成大、陆游、李调元等文人墨客酷爱的菜品143款，包括巴地的槐叶冷淘、荔枝鱼，蜀地的鸳鸯炙、月一盘、元修菜等，每一道菜品在内容上又分为名菜(出处、来历或文人轶事)、食谱及做法，图文结合。
本书分蜀地与巴地两编，收录了湖广填川初期以前的巴蜀地区各种典籍中记载的名菜肴，以及巴蜀原籍或来巴蜀的如李白、杜甫、元稹、白居易、苏东坡、黄庭坚、范成大、陆游、李调元等文人墨客酷爱的菜品143款，包括巴地的槐叶冷淘、荔枝鱼，蜀地的鸳鸯炙、月一盘、元修菜等，每一道菜品在内容上又分为名菜(出处、来历或文人轶事)、食谱及做法，图文结合。
