Brightening the cultural brand of Chinese Sichuan cuisine

The Presidential Meeting and the Fourth Session of the Fifth Council of Sichuan Food Research Association held in Chengdu

Ben Wang (Reporter Liu Heping Li Fei)In the eight Chinese cuisine at the head of the Sichuan cuisine, a long history, deep cultural heritage, the unique charm of its color, flavor and beauty, all in the "a dish, a pattern, a hundred dishes, a hundred flavors" 24 flavors show up, quietly conquered people's tongues, in the field of food and cooking, quite "outside the dust of a lone standard In the field of food and cooking, it is quite a "lonely standard outside the world". Sichuan cuisine blossomed globally, is an indisputable fact, and has become a public product of the world, loved by diners at home and abroad. Sichuan cuisine is not only a beautiful and unique scenery in Chinese food culture, but also an important subject in the study of global food culture.

Aggregation of food culture power, polishing the cultural brand of Sichuan cuisine, plus support the Sichuan cuisine cultural cause of continuous prosperity and strength, for the revitalization of China to work together, starting from the drop. 2023, December, Sichuan Food Culture Research Association President's Office and the Food Research Council of the fourth session of the Fifth Council was held in Chengdu. The meeting focused on reviewing the work and achievements of the Food Research Council in the past year and deploying the business to be expanded in the next step.

The meeting was hosted by Liu Yapeng, vice president and secretary general of Sichuan Food Culture Research Association. Yin Huaguo, famous tea culture expert and president of Sichuan Food Culture Research Association, Yang Guoqin, famous Sichuan cuisine master and vice president of Sichuan Food Culture Research Association, who is recognized as "South Yang and North Shi" in Sichuan cuisine industry, and Miao Qingyuan, Chinese master chef and national level judge, vice president of Sichuan Food Culture Research Association, and Chen Tinglong, special first-class culinary chef and master chef and vice president of Sichuan Food Culture Research Association, participated in the meeting. Chen Tinglong, Master Chef of Famous Sichuan Cuisine and Vice President of Sichuan Food Culture Research Association, attended the meeting.

Born in the grassroots, rise in the grassroots of Sichuan cuisine is divided into three major schools, the upper river gang, the lower river gang, the small river gang together comprise the three mainstream local flavors of the Sichuan cuisine branch of the three major schools of cuisine, representing the development of the highest level of Sichuan cuisine skills.

Yin Huaguo, president of the first introduced since 2023, the Sichuan Food Research Association mainly grasped a few points of work: First, the provincial Food Research Association set up two research groups in 16 cities in Sichuan Province, the catering industry to do a more comprehensive research, investigation work. Through the catering associations (chambers of commerce) around the relevant person in charge, the Sichuan cuisine masters of the meeting, symposium, tea party and other extensive exchanges and communication, and with 16 cities catering (culinary) association reached a friendly cooperation agreement, to promote the province's Sichuan cuisine industry, effective cooperation, and orderly development. Secondly, "50th Anniversary of Sichuan Cuisine - Lifetime Achievement Award" and "50th Anniversary of Sichuan Cuisine - Lifetime Honor Award" were held as public welfare selection activities. After the comprehensive assessment by the expert evaluation team, 12 Sichuan culinary masters and experts were awarded the "Lifetime Achievement Award" and 26 culinary masters and heads of associations were awarded the "Lifetime Honor Award", and a grand award ceremony was held in Deyang; thirdly, the "Hundred Years of Cuisine - Generation and Development of Sichuan Cuisine" and the "50th Anniversary of Sichuan Cuisine - Lifetime Honor Award" public welfare selection activities were held. The third is to hold a "hundred years of trees - generations of inheritance" Sichuan cuisine skills to pay tribute to the master ceremony; fourth is held 2023 "revitalization of Sichuan tea - generations of inheritance" Sichuan tea skills to pay tribute to the master activities; fifth is the joint establishment of the Sichuan Provincial Institute of Socialism, "Sichuan cuisine Cultural Research Institute", the preparatory work is progressing well.

Yin Huaguo, president of the speech, highlighted the work of the Provincial Food Research Council, is the Sichuan cuisine of various sects of tolerance and together, the sea, tolerance, no matter whether you are on the river gangs, or down the river gangs, small river gangs, are the same family with the same source from the Sichuan cuisine this tree. People's hearts, the meeting formed a consensus, in order to revitalize the common goal of Sichuan cuisine culture, we concentrate, join hands to do a good job.

Liu Yapeng, vice president of the report of the 30th anniversary of the founding of the Sichuan Provincial Food Research Institute and the proposed establishment of the "Sichuan Cuisine Culture Research Institute" preparatory work, set up by Liu Yapeng as the head of the planning, implementation team, division of labor and cooperation, and the current implementation of fine to ensure that the 30th anniversary of the celebration of the smooth holding. As of today, there are 18 cities of catering, culinary associations said to be actively involved in the "Sichuan Cuisine Cultural Research Institute" was established in preparation for the current executive committee members enrolled 90 people, the proposed establishment ceremony will be held in mid- to late December.

The council meeting also voted to appoint Comrade Du Xianjun as the Executive Secretary General of Sichuan Food Culture Research Association, Comrade Wang Ru as the Deputy Secretary General of Sichuan Food Culture Research Association, Comrade Luo Xue as the Deputy Director of the Office of Sichuan Food Culture Research Association, Comrade Yang Yina and Comrade Xie Xiangbin as the Deputy Director of the Tea Specialized Committee of Sichuan Food Culture Research Association. Comrades Wang Ru and Luo Xue are both undergraduates from domestic universities. Inhaling both moral and highly educated talents to fill the food research association team, the development of food and culinary cause, Sichuan cuisine culture inheritance after, will be in the fresh blood injection, more vitality and vigor.