Carry forward Sichuan cuisine culture and create a world-renowned international business card.

　　Sichuan cuisine is a business card of Sichuan’s food culture, and it is also an indispensable contributor to promoting Sichuan’s economic and cultural development.

　

　　On December 25th, the "Academic Seminar on Sichuan Culture Research and International Communication" sponsored by Sichuan Economic and Cultural Association was held in Chengdu Global Center, and the working committee on Sichuan Culture Research and International Communication was formally established.

　

　　At the seminar, after the opening speech by President Wei Rongsheng, experts, scholars and representatives of the catering industry discussed the research direction, research path, expected results and industrial transformation of Sichuan cuisine culture; The goal setting, path selection, project planning and implementation plan of Sichuan cuisine culture international communication; Sichuan culture research and collection of international communication results have been actively discussed in many aspects. To promote Sichuan cuisine culture, enhance its international competitiveness and influence, create a new growth pole of catering economy, and build a global catering industry exchange platform.

　

　

　　President Wei Rongsheng pointed out that the newly established Working Committee on Sichuan Culture Research and International Communication will, in accordance with the spirit of the notice and under the guidance of relevant departments of the provincial government, take Sichuan culture as a link, constantly enhance the connotation and brand height of Sichuan culture, and strive to make Sichuan a representative cultural symbol. President Wei also stressed that we should stand at the height of the country, the height of the industry and the height of the industry to sort out, inherit and spread Sichuan cuisine culture well; Let Sichuan cuisine become a proud business card of Chinese culture and tell the world a good story about Sichuan cuisine culture.

　

　

　　According to the research approach and direction of Sichuan cuisine culture, Dean Chen Gong put forward three suggestions: spreading Sichuan cuisine culture needs systematic characteristic elements, giving full play to the characteristics of Sichuan cuisine combining with diet and culture, and standardizing production is the core of Sichuan cuisine going abroad, and summed up the new direction that Sichuan cuisine culture should be combined with health and modern industry.

　

　

　　Dean Wang Wei took the development trend of food in Europe and America represented by Germany as an example. He said that European and American food is the fusion of traditional cooking and its culture with modern food industry, especially more and more dishes are replaced by industrialized preconditioned products. The rapid development of fast food industry in Europe and America is actually the industrialization of cooking, that is, the organic combination of traditional production and modern food industry. Sichuan cuisine may also try to integrate with the modern food industry.

　

　

　　Tang Shanhu, the vice president, spoke boldly about his feelings about Sichuan cuisine. He mentioned that the positioning of Sichuan cuisine is not clear, and there are many famous dishes in Sichuan cuisine, but the characteristics are not clear. Besides, compared with western food and Cantonese food, Sichuan food looks worse. Moreover, it is difficult to maintain the flavor of Sichuan cuisine, and the taste of each family is different, and there is no unified standard. Therefore, he believes that Sichuan cuisine needs the association and the government to take the lead, and Sichuan experts should work together to define, position and standardize its flavor.

　

　

　　Dr. Meng Xiao said that when promoting Sichuan cuisine and cultural heritage, we should look for characteristics. Don’t rush into it, find the special products of Sichuan cuisine and give it a story, so it will be easier for consumers to accept and popularize.

She cited Yunnan rice noodle crossing the bridge as an example, saying that crossing the bridge rice noodle is a beautiful love story. She believes that there must be a similar story in Sichuan cuisine, which needs to be excavated.

　

　

　　Chef Zhu Kai said that as a front-line and grass-roots kitchen operator, how to package Sichuan food, how to tell the story of Sichuan food well, and how to make Sichuan food a household name are the biggest problems encountered at present. He said that he would make more contact with the related fields of food industrialization in combination with his working experience in manual catering, so as to make a modest contribution to the promotion of Sichuan cuisine. At the same time, he hopes that the promotion of Sichuan cuisine will get more support from the association and the government.

　

　

　　Dean Wu Huachang believes that craft is not equal to craft, experience is not equal to science, tools are not equal to equipment, mystery is not equal to myth, and large-scale is not equal to modernization. Therefore, the development of Sichuan cuisine should use high technology, which is conducive to the realization of industrialization, scale and standardized production of Sichuan cuisine.

　

　

　　Ouyang can believes that people are the main factor in the spread of Sichuan cuisine. It takes a lot of experience and a long time to become a real chef, but many problems can be solved through the standardization of technology and technology. Therefore, strengthening the cultivation of talents and educating Sichuan cuisine technology and culture at the same time can help Sichuan cuisine spread better.

　

　

　　Director Du Li divides the study of Sichuan cuisine into technical system, spiritual and cultural system, scientific system, artistic system, product system, talent system and management system from the macro-cultural level. She said that under different systems, there should be different research methods and contents. At present, there is still a lot of work to be done to tell the cultural story of Sichuan cuisine to the outside world.

　

　

　　Dean Li Xiang proposed that a system should be established to cultivate high-level talents in Sichuan cuisine. He believes that high-level talents in Sichuan cuisine are an important starting point for future cultural research and international communication. In the whole education system, there is still a lack of academic leaders in the related fields of Sichuan cuisine, so the research needs to be strengthened. At the same time, the curriculum system and teaching mode of Sichuan cuisine training also need to be strengthened and improved.

　

　

　　Based on the analysis and reference of the international spread of French food culture, Associate Professor Zhan Haiyu puts forward three ways to think about the international spread of Sichuan cuisine culture, so as to improve the foreign language ability of Sichuan cuisine chefs and experts in cooking culture research, promote the cross-cultural awareness of Sichuan cuisine internationally, strengthen the important role of the government and other catering associations in the international promotion of Sichuan cuisine culture, and pay attention to the inheritance and innovation of Sichuan cuisine culture. She said that in the process of developing Sichuan cuisine, we can learn from the development path of French food culture.

　

　

　　Deputy Director Shang Shuyong said that Sichuan cuisine is not as exquisite as Guangdong, Jiangsu and Zhejiang cuisine, which needs reflection. The support behind the promotion and dissemination of Sichuan cuisine is that there are a number of excellent dishes, and this dish must be kept improving.　

　

　

　　Luo Aixin believes that Sichuan cuisine may face a greater cultural leap in international communication and there will be a series of obstacles. These obstacles mainly come from huge cultural differences and biased understanding. Therefore, in the process of communication, it is necessary to formulate the strategy of cross-cultural development of Sichuan cuisine, spread Sichuan cuisine culture with the help of foreign students, and give priority to spreading in countries with similar cultural backgrounds.

　

　

　　At the meeting, Chairman Huang Aimin mentioned that in accordance with the spirit and instructions of the 8th China-Japan-ROK Leaders’ Meeting in Chengdu, she encouraged more tripartite cooperation with local governments and enterprises in various countries through the existing mechanism. She believed that new areas and modes of cooperation could be explored to jointly promote the globalization and liberalization of the catering industry economy and bring greater stability and certainty to the global catering industry economy.

　

　　The discussion came to an end in a warm atmosphere. Finally, President Wei Rongsheng, after listening carefully to the targeted and expanding opinions of the delegates on the international spread of Sichuan cuisine culture, concluded that it is a long way to go to tell the story of Sichuan cuisine well, and Sichuan cuisine must be expressed in international languages when it is spread internationally. As far as domestic communication is concerned, we will make good use of the existing platform of Sichuan Economic and Cultural Association, Shu Feng Ya Yun, to promote Sichuan cuisine. (Huang Shizhen)