Core Viewpoint - The "Sichuan Province Regulation on Promoting the Development of Sichuan Cuisine" (hereinafter referred to as "Regulation") has been implemented since May 1, 2023, aiming to enhance the inheritance of Sichuan culinary skills, promote Sichuan cuisine culture, stimulate related industry development, expand consumption, create jobs, and support rural revitalization [1][2]. Group 1: Legislative Background and Objectives - The Sichuan Provincial People's Congress has previously issued various policy documents to promote the development of Sichuan cuisine, achieving positive results. However, the existing policies were characterized by their phase-based and fragmented nature, necessitating local legislation to strengthen legal protection for Sichuan cuisine development [1]. - The Regulation draws on the legislative experience of the "Guangdong Province Regulation on Promoting the Development of Cantonese Cuisine," aligning with relevant laws such as the "Law of the People's Republic of China on Intangible Cultural Heritage" [1]. Group 2: Industry Development and Green Initiatives - The Regulation focuses on promoting the green and healthy development of the Sichuan cuisine industry, enhancing the development and application of geographical indication ingredients, and strengthening the construction of green ingredient supply bases [2]. - It emphasizes brand building for Sichuan cuisine, supports the protection and inheritance of time-honored brands, and promotes the integration of Sichuan cuisine with tourism by supporting events like Sichuan Cuisine Food Festivals [2]. Group 3: Regional Cooperation and Internationalization - The Regulation encourages cross-regional cooperation based on local specialty dishes, establishing collaborative mechanisms to enhance communication and cooperation [2]. - It supports Sichuan cuisine businesses in exploring overseas markets, encourages chefs to work abroad, and promotes the quality enhancement of Sichuan cuisine raw materials for international market entry [2]. Group 4: Cultural Heritage and Education - The Regulation mandates the strengthening of Sichuan cuisine cultural research, local resource surveys, and the digital protection of culinary heritage, utilizing information technology to document traditional cooking techniques and historical development [2]. - It encourages the integration of Sichuan cuisine elements into cultural products like films and supports educational institutions in promoting Sichuan cuisine culture [2][3]. - The Regulation supports higher education institutions in establishing Sichuan cuisine-related programs to cultivate high-level professionals and encourages enterprises to develop rural revitalization projects aligned with market employment needs [3].