Sichuan has a unique climate, with long frost-free periods and a landscape crisscrossed by mountains and rivers. The renowned Western Sichuan Plain is free from concerns about floods and droughts, making it ideal for year-round vegetable cultivation. In particular, winter yields are so abundant that the region is often referred to as a "Natural Vegetable Storehouse". The Panxi region, with its subtropical climate, offers a rich variety of vegetable species. On the plateau in the Tibetan-inhabited areas, the pastoral industry thrives, with extensive herds of cattle and sheep. The high mountains in the province are renowned for their valuable alpine plants, including Cordyceps and Tricholoma mushrooms. Moreover, the freshwater fish in Sichuan's river system are notable for their unique species and abundance. An ancient Zhuzhi Ci verse highlighted Sichuan's culinary wonders, "West Sichuan ducks, Hanyang chickens, Shatian pomelos, and Jinchuan pears. Tender leek sprouts, thick garlic bulbs, and soft snow fungus so white. Jiangtuan fish, rock carps, and Ya fish, all treasures of nature". The wealth of natural resources in the "Land of Abundance" has laid a solid foundation for the formation and development of Sichuan cuisine.