Asia News Weekly, Chengdu (Chief Reporter Liu Heping; Photo by Zhou Jun) “At dawn, I gaze upon the crimson-tinged blossoms; the city of Brocade is heavy with flowers.”On April 29, 2024, a spring shower fell from the sky, transforming the flower-filled city of Chengdu into a lush, vibrant, and enchanting scene. That afternoon, nearly a hundred entrepreneurs, experts, master chefs, and association presidents from across the province—all dedicated to the culinary and cultural heritage of Sichuan cuisine—gathered in the Academic Lecture Hall of the Sichuan Academy of Socialism to celebrate the establishment of the ”Sichuan Cuisine Culture Research Institute,” founded under the leadership of the Sichuan Academy of Chinese Culture.

During the inauguration ceremony, the preparatory meeting for the establishment of the Sichuan Cuisine Culture Research Institute and the first meeting of the first session of its Executive Committee were held,

It also established the Executive Committee of the Sichuan Cuisine Culture Research Institute and adopted the institute’s Articles of Association.

At the meeting, the Deputy Minister of the United Front Work Department of the CPC Sichuan Provincial Committee, Party Secretary of the Sichuan Academy of Socialism, and Executive Vice PresidentWan Qun... and gave a presentation on the purpose, significance, and direction of the Sichuan Cuisine Culture Research Institute.

Vice President of the Sichuan Academy of Chinese CultureXia AnningAn overview of the preparatory work for the Sichuan Cuisine Culture Research Institute.

The conference appointed him as Vice President of the Sichuan Food Culture Research AssociationLiu Yapingas the first director of the Sichuan Cuisine Culture Research Institute,

Xia AnningExecutive Director of the Sichuan Cuisine Culture Research Institute;Yang Guoqin...and 11 others serve as vice presidents of the Sichuan Cuisine Culture Research Institute;

First DeanLiu YapingThe 2024 work plan and schedule of the Sichuan Cuisine Culture Research Institute were presented to the conference.

The meeting established the primary research focus and work objectives of the Sichuan Cuisine Culture Research Institute:

1. Implement the Research Program on the Cultural Value of Sichuan Cuisine;

2. Implement a plan to preserve and pass on Sichuan cuisine techniques;

3. Implement a research and outreach program on Sichuan cuisine culture;

4. Implement the Sichuan Cuisine High-Level Talent Incubation Program.

The meeting also defined the primary responsibilities of the Sichuan Cuisine Culture Research Institute:

1. Organize research on Sichuan cuisine culture; develop research plans; implement and define annual research directions and objectives; conduct extensive deliberations, surveys, and analyses; and produce research reports and findings on Sichuan cuisine culture.

2. Responsible for collecting and organizing historical materials and information related to Sichuan cuisine culture; exploring the profound historical heritage of Sichuan cuisine culture and its influence and driving force on the modern catering industry; and strengthening the integration of Sichuan cuisine culture with poetry, calligraphy, painting, photography, and other art forms, as well as with Sichuan wine and tea cultures, to realize the integration of Sichuan cuisine culture with traditional culture—acknowledging their shared origins and fostering their harmonious development.

3. Responsible for communication and coordination between the Institute and government agencies, Sichuan cuisine enterprises, and academic institutions specializing in food culture; establish liaison mechanisms to enhance the Institute’s expertise and influence in the field of Sichuan cuisine research.