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].

Group 1 - The "Regulations" consists of 29 articles aimed at addressing issues related to the coordination of Sichuan cuisine development, improvement of the Sichuan cuisine industry chain, talent supply, and the inheritance of culinary skills [1][2] - The regulations emphasize the support for Sichuan cuisine operators to actively explore overseas markets and for Sichuan chefs to work abroad [1][2] - A multi-level talent cultivation system for Sichuan cuisine is to be established, encouraging higher education institutions to set up relevant programs and compile related teaching materials to train high-level professionals in Sichuan cuisine [1][3] Group 2 - The regulations aim to elevate the effective experiences and practices accumulated in promoting Sichuan cuisine to local legislation, providing legal support for high-quality development and enhancing the brand of Sichuan cuisine through market expansion, brand cultivation, talent training, and cultural inheritance [2] - There are over 60 institutions in the province offering programs related to Sichuan cuisine, with nearly 20,000 professionals trained annually, forming a comprehensive talent cultivation system from vocational to postgraduate levels [4] - The Sichuan provincial government plans to implement six actions to promote high-quality development in the catering industry, which will drive the interconnected development of Sichuan cuisine across various sectors [4]

Core Points - The Sichuan Provincial People's Congress held a special press conference to announce the "Sichuan Province Regulation on Promoting the Development of Sichuan Cuisine" which will take effect on May 1 [1] - The regulation aims to strengthen legal protection for the development of Sichuan cuisine, addressing previous policy measures that were fragmented and lacked a comprehensive approach [1][2] - The regulation consists of 29 articles focusing on promoting the Sichuan cuisine industry, enhancing regional cooperation, internationalization, cultural heritage, and talent cultivation [1][2] Industry Development - Sichuan is the second province in China to legislate for a local cuisine, learning from the legislative experience of Guangdong's Cantonese cuisine regulation [2] - The regulation emphasizes a problem-oriented approach to construct a modern Sichuan cuisine industry system, addressing issues such as departmental coordination, industry chain improvement, and talent supply [2][4] - The Sichuan Provincial Department of Commerce will lead six key initiatives, including brand cultivation, restaurant evaluation systems, and promoting Sichuan cuisine consumption and internationalization [4] Brand and Market Strategy - Sichuan aims to build a brand matrix system for Sichuan cuisine, integrating public brands, specialty foods, and time-honored brands to enhance market presence [4] - The province has 57 "Chinese Time-Honored Brands" and over 200 "Sichuan Time-Honored Brands," with 80% related to Sichuan cuisine [5] - The regulation highlights the importance of brand as a core element and the key role of market entities in driving the development of Sichuan cuisine [4] Internationalization Efforts - The international recognition of Sichuan cuisine is high, but its image and influence need enhancement, which is a significant goal of the new regulation [6] - The Sichuan Non-Heritage Association plans to promote Sichuan cuisine through various channels, including participation in domestic and international exhibitions [6] - The Sichuan Provincial Department of Commerce will facilitate foreign trade and investment for Sichuan cuisine enterprises, encouraging them to explore international markets [6] Talent Development - Sichuan has over 60 educational institutions offering programs related to Sichuan cuisine, producing nearly 20,000 professionals annually [7] - The province is transitioning from traditional apprenticeship models to standardized and scientific training methods in culinary education [7] - The regulation reinforces the commitment to cultivating culinary talent and supporting the high-quality development of Sichuan cuisine [7]