The Sichuan Basin, formerly transliterated as the Szechwan Basin, sometimes called the Red Basin, is a lowland region in southwestern China. It is surrounded by mountains on all sides and is drained by the upper Yangtze River and its tributaries. The basin is anchored by Chengdu, the capital of Sichuan province, in the west, and the direct-administered municipality of Chongqing in the east. Due to its relative flatness and fertile soils, it is able to support a population of more than 100 million. In addition to being a dominant geographical feature of the region, the Sichuan Basin also constitutes a cultural sphere that is distinguished by its own unique customs, cuisine and dialects. It is famous for its rice cultivation and is often considered the breadbasket of China. In the 21st century its industrial base is expanding with growth in the high-tech, aerospace, and petroleum industries.

Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing.