Sichuan Cuisine: The Pinnacle of Spiciness in China

The New Year traditions in Sichuan are deeply rooted in its culinary culture, as reflected in the local folk rhyme, "Red carrots taste sweet, when you see them, it's almost New Year." Sichuan cuisine emphasizes flavor over presentation, with dishes like Twice-Cooked Pork, known for its unique "lamp bowl" shape of the pork slices, which are savory and rich yet not greasy. Dongpo Fish, created by the poet Su Dongpo, balances freshness and seasoning. Traditional techniques like "Sealed Chicken" and "Pickled Fish"（封鸡糟鱼）highlight the region's meticulous approach to preserving and enhancing flavors.

"Official Banquet Cuisine" emerged during the late Qing and early Republican periods in Chengdu's upper-class households, known for refined dishes such as Orange Cordyceps Duck（冬虫夏草鸭）and Stuffed Bitter Melon（夹心苦瓜）, focusing not only on taste but also health benefits. Meanwhile, humble dishes like "Mao Xue Wang" (spicy blood curd stew) originated from local food stalls and eventually gained popularity in elite homes, showcasing the inclusiveness of Sichuan cuisine.

During the New Year’s tradition of "Visiting Households" (走人户), special local delicacies are often exchanged as gifts, such as Zigong Huobianzi Beef, Chengdu Zhang Duck, and Yibin Pickled Sprouts, along with pastries like Egg Baked Cake and Leaf Rice Cake, each reflecting rich regional characteristics.

The New Year's Eve feast (Tuan Nian Fan) is a grand affair with dishes like sliced chicken, preserved meats, and Douban Fish, often accompanied by ancestral worship ceremonies. The "Da Yaji" (打牙祭) tradition, dating back to the Qing Dynasty, involved employers providing regular meat meals for workers, a practice that became a staple in local culture. Additionally, Sichuan's unique "Restaurant Shouting Ritual" (饭店鸣堂) involves waitstaff announcing dishes and totals aloud, adding a theatrical element to dining experiences.