Abstract: This paper focuses on the development of Sichuan seafood from 1949 to the end of the 20th century. After 1956, seafood Sichuan cuisine developed but virtually in state-owned restaurants, and the consumers were mainly people with high income. Following the inclusion of Sichuan dishes in the state banquet menu, the seafood Sichuan cuisine reached a new height in its development. After the launch of reform and opening in 1978, seafood Sichuan cuisine kicked off its business abroad, winning a number of international competitions to expand its influence. In the 1990s, in addition to traditional dried seafood, many fresh seafood was introduced into Sichuan cuisine to help develop seafood Sichuan cuisine into a distinctive subsystem of Sichuan cuisine.

Key words: seafood Sichuan cuisine, development, the People's Republic of China