The 7th World Sichuan Cuisine Conference opens in Deyang.

People’s Daily Online, Chengdu, December 13 (Reporter Guo Ying) On December 12, the 7th World Sichuan Cuisine Conference opened in Deyang Wende International Convention and Exhibition Center. Zuo Yongxiang, Vice Governor of Sichuan Provincial People’s Government, Jiang Ming, President of China Business Federation, Emily Scott, Director of Agricultural Trade Department of US Embassy in China, Dangmin, Vice President of Public Affairs of Unilever North Asia, and Xing Ying, President of World Chinese Food Federation attended the conference. Liu Guangqiang, secretary of Deyang Municipal Party Committee, gave a welcome speech.

Zuo Yongxiang said in his speech that Sichuan cuisine, as a treasure of China cooking art, has gradually formed a unique style of "taste-oriented" and "good spicy flavor" after precipitation and development, and is famous all over the world. Sichuan has always been committed to the inheritance and innovation of Sichuan cuisine culture, and has further polished the "golden signboard" of Sichuan cuisine by accelerating the construction of the pioneering area for innovative development of Sichuan cuisine, implementing the "three-name" brand cultivation project of Tianfu famous dishes, famous chefs and famous shops, implementing the three-year action of promoting Sichuan cuisine to go abroad, and local legislation of Sichuan cuisine. The World Sichuan Cuisine Conference has set up an international platform for cooperation and exchange of Sichuan cuisine. We sincerely invite all the guests to take a look around Sichuan. While tasting fresh, mellow, spicy and delicious food, we can further feel the natural and humanistic charm and innovative development vitality of Sichuan. I look forward to working with you to protect and inherit this precious cultural heritage, adhere to the tradition of inheritance and innovation, so that the story of Sichuan cuisine will shine new glory on the world stage and create a bright future for Sichuan cuisine; We warmly welcome entrepreneurs to invest in Sichuan and share development opportunities. Sichuan will wholeheartedly create the best investment environment and provide the best service for everyone.

Jiang Ming said that catering is an important livelihood industry to meet people’s needs for a better life. In the past two years, Sichuan cuisine, as the cuisine with the largest number of stores in Chinese dinner, has witnessed a vigorous industrial development and the number of stores has continued to grow. At present, Sichuan cuisine is entering a new development cycle. With the trend of brand and chain strengthening and the acceleration of globalization, Sichuan cuisine industry will usher in more development opportunities and broader market space. China Business Federation will always be committed to promoting the reform and development of the business service industry, building a bridge between the government and enterprises, and serving the majority of members and industry enterprises.

Sichuan cuisine, as one of the eight major cuisines in China, is not only the best in the catering market in China, but also a shining business card of China culture on the world stage. In recent years, the Sichuan Provincial Party Committee and the provincial government have attached great importance to the development of Sichuan cuisine industry, formulated policies to support the development of Sichuan cuisine industry, and created a good business environment. The Sichuan cuisine industry has developed rapidly, the industrial scale has been expanding, the industrial chain is being improved, the formats and industries are rich and diverse, and its international influence is increasing day by day.

The precipitation of history and culture has created a unique Deyang cuisine. As early as thousands of years ago, Sanxingdui people had many food-related utensils, using "hot pot", "hip flask" and "wine glass". During the Qing Dynasty, Li Diaoyuan, the father of Sichuan cuisine and Sichuan opera, was born here, and his compilation of Letter to the Sea was hailed as an encyclopedia of ancient Bashu culture, and the written Record of Awakening Garden was the first Sichuan cuisine menu. In modern times, many famous chefs and famous teachers have gathered in Deyang, giving birth to a number of Sichuan cuisine masters such as Wang Jiyun, Guo Yuanguang and Li Changchun. In Deyang, the Deyang griddle, the tender striped mandarin fish, the fat but not greasy Lianshan Sichuan style pork, the yellow dumb rabbit with fresh and tender pepper flavor, the delicious dried salted duck in Shifang, and the fine dried noodles in Zhongjiang are full of praise.

Liu Guangqiang introduced "Deyang Taste" in his welcome speech. He expects everyone to take this conference as an opportunity to pay more attention to Deyang, bring more business opportunities to Deyang, and carry out in-depth cooperation in the fields of agricultural special products, meat processing and prefabricated ingredients.

At the opening ceremony, Big Data Analysis of Sichuan Cuisine Consumption Trends in 2024, Report on Internationalization Development of Sichuan Cuisine Industry (2024), Management and Management Standards for Overseas Sichuan Cuisine Restaurant and Deyang Initiative for High-quality Development of Sichuan Cuisine Industry were released. The signing ceremony of the cooperation between the World Federation of Chinese Cuisine Industry and Deyang Municipal People’s Government was held.

It is understood that this conference has carefully created four exhibition areas of Deyang characteristics, Sichuan cuisine industry, hot pot culture and Sichuan cuisine literature, and will hold more than 20 activities such as Sichuan cuisine skill competition and hot pot banquet competition.