In this paper, the sourness, sweetness, saltiness, umami, numb taste, spiciness and fatty taste in 41 typical Sichuan cuisines are analyzed. The results show that the average sensory score of saltiness in 41 kinds of Sichuan cuisines is the highest of (3.61±0.89) points, followed by umami of (2.72±0.7) points; spiciness (2.66±1.83) points; fatty taste (1.96±0.77) points; numb taste (1.81±1.23) points; sourness (1.63±1.32) points; the score of sweetness is the lowest of (1.44±0.95) points. From the sensory analysis results of 17 taste types of 41 Sichuan cuisines tested, except for the similar taste profile between salty-umami taste and homely taste, red oil taste, garlic paste taste and spiciness, tangerine peel taste and spiciness, the other 10 Sichuan cuisines have a great difference in taste profile, which reflects the different taste characteristics of different Sichuan cuisines. The taste profile of animal-materials dishes and plant-materials dishes are similar, and both have the greatest saltiness intensity, except for the sourness, the taste intensity of the other 6 types are all less than those of animal-materials dishes.