四川菜的主要特点是烹饪选料灵活多样，以山珍土产、家畜家禽以及河鲜为主，因材施艺，菜肴成品质朴多味、清鲜醇浓并重、善调麻辣，并以擅长用汤而闻名。川菜讲究 色、香、味、形，在“味”字上多下功夫,以味的多、广、厚著称。

A variety of seasonings are used in SiChuan Cuisine, and each dish can be cooked differently. Therefore SiChuan Cuisine enjoys a reputation for variety. As the saying goes it's 'one dish with one flavor and one hundred dishes with one hundred flavors'.