This book is mainly divided into five parts: Introduction to Sichuan Cuisine, Understanding Commonly Used Ingredients in Sichuan Cuisine, Learning Sichuan Cuisine Seasoning Techniques, Learning Sichuan Cuisine Cooking Techniques, Featured Dishes, and Innovative Sichuan Cuisine Preparation Techniques. The book is organized by main ingredient categories, including poultry, livestock, aquatic products, vegetarian dishes, and desserts.
本书主要分为5大部分：走进川菜、认识川菜常用原料、学习川菜调味技术、学习川菜烹调技术、特色菜肴及创新川菜制作工艺。本书以主料分类为主线，包括禽类、畜类、水产类、素菜类、甜菜类5个项目。
本书主要分为5大部分：走进川菜、认识川菜常用原料、学习川菜调味技术、学习川菜烹调技术、特色菜肴及创新川菜制作工艺。本书以主料分类为主线，包括禽类、畜类、水产类、素菜类、甜菜类5个项目。
