Sichuan cuisine is widely loved among all the cuisines in China. Of the four major cuisines in the country, they all can be divided into two primary groups. One group focuses on preserving the test of the original ingredients (Yue and Huaiyang cuisines are very good examples). The other group places emphasis on spice use and culinary technique to create a variety of flavors. Sichuan cuisine is the best example in this category, making it famous for “a hundred dishes, a hundred different flavors."