Sichuan cuisine is one of the Eight Great Cuisines.
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The eight are 川 (Sichuan), 鲁 (Shandong), 粤 (Cantonese), 苏 (Jiangsu), 浙 (Zhejiang), 闽 (Fujian), 湘 (Hunan), 徽 (Anhui). The classification crystallized during the Qing and was popularized in the 1980s.
