In fact, throughout history the chefs of every province have always exchanged ideas and kept themselves up to date. Thus even Sichuan, which has been seen as having little in the way of seafood, was influenced by Jiangsu-Zhejiang cooking and acquired such dishes as "dry-grilled shark fin" and "home-style sea cucumber."
事實上，歷代各省廚師往來交流，翻新花樣，就連被視為缺乏海產的四川菜也受江浙菜影響，出現干燒魚翅、家常海參。