川菜味型团体标准发布

Core Insights - The release of the "Twenty-Four Flavor Types of Sichuan Cuisine" group standard marks a transition from "skill inheritance" to a "standard era" for Sichuan cuisine [1] - The 2024 data from the China Condiment Association indicates that 46 companies in the compound condiment category generated a total revenue of 22.42 billion yuan, with a production volume of 1.296 million tons, reflecting year-on-year growth of 10.3% in revenue and 8.6% in production [1] - Sichuan cuisine enterprises account for approximately 15% of the top 100 condiment companies in China, indicating a stable development and a leading position in the national market [1] - The lack of scientific quantification and unified consensus in Sichuan cuisine has hindered its industrialization, internationalization, and talent cultivation [1] - The establishment of the group standard aims to enhance the strength of the Sichuan condiment industry and promote its cultural appeal [1] Industry Developments - The transition from a unified scientific framework for Sichuan flavor established in 2022 to specific flavor execution standards by 2025 represents a significant leap from theoretical understanding to industrial practice [2] - The Chengdu Museum's exhibition "From Complexity to Simplicity: The Cultural Exhibition of the 24 Flavor Types of Sichuan Cuisine" aims to guide the public in experiencing the deepening process of Sichuan flavor science from unified theory to detailed standards [2]