Sichuan cuisine boasts a long history of more than 3，000 years，and it was a distinctive local flavor genre in the late Qing Dynasty. After the Reform and Opening-up，Sichuan cuisine seized the opportunity and made great efforts，thus achieving leap-forward development and great improvements，and becoming an important pillar industry of Sichuan economy. The development of Sichuan cuisine in the past 40 years of Reform and Opening-up can be divided into four stages：recovery and development，single-product focus，high-speed leapfrogging，and transformation and upgrading. Each stage presents different characteristics in consumption demand，production mode，and product and management. Nowadays，Sichuan cuisine has transformed from extensive type to intensive type，whose focus，meanwhile，has been upgraded from on scale and speed to on quality and efficiency，but it also faces some severe challenges in this process. Therefore，Sichuan cuisine will summarize experience and meet challenges to enter a new stage of high-quality development and renew the glory of the new era.