How to understand "Food in China, Taste in Sichuan"?

The core feature of Sichuan cuisine is its taste, which has its own unique flavor. Why do you say that? First of all, despite Sichuan's special geographical location and climate, plateaus, basins and hills all have unique products, but "diverse raw materials" cannot be the characteristic that distinguishes Sichuan cuisine from other cuisines. Guangdong cuisine and Shandong cuisine are also rich in raw materials, including seafood raw materials that Sichuan cuisine does not have. Secondly, although Sichuan cuisine has special techniques, such as "stir-frying, one-pot cooking", "diverse techniques" cannot be the core feature of Sichuan cuisine. Shandong cuisine and Cantonese cuisine are also very particular about techniques, and Huaiyang cuisine is superior in knife skills. In fact, among many characteristics, only Sichuan cuisine is unique, and its unique flavor types are spicy, homely, fishy, strange, spicy and pepper-hemp. It should be pointed out that spicy and hot pepper can't be the core flavor and characteristic condiment of Sichuan cuisine, because domestic Hunan cuisine, Jiangxi cuisine, Guizhou cuisine, Shaanxi cuisine and hubei cuisine all use Chili and hot pepper, while international Mexican cuisine, Thai cuisine, Indian cuisine and North African cuisine also use Chili and hot pepper. Spicy can be said to be the most important feature that distinguishes Sichuan cuisine from other local flavor schools in China. The spicy flavor of Sichuan cuisine is mainly due to the creative use of pepper and pepper in seasoning. Among them, Zanthoxylum bungeanum, as the most representative condiment in Sichuan cuisine, is widely used, which is not only suitable for bittern flavor enhancement and pickling raw materials, but also used to modulate spicy, pungent, strange, pepper and salt, pepper and hemp and other flavors.