Core Points - The release of the "Twenty-Four Flavors of Sichuan Cuisine" group standard marks a transition from "artisanal tradition" to a "standardized era" for Sichuan cuisine, providing a systematic definition of its flavor profiles [1] - The standard aims to address the lack of unified definitions for Sichuan flavors, which has hindered the standardization and globalization of Sichuan cuisine [1] - The establishment of this standard is expected to enhance the global dissemination of Sichuan culinary culture while promoting high-quality development in the Chinese dining industry [2][3] Group 1 - The group standard was initiated by the Sichuan Condiment Association, with Sichuan Tourism College drafting it and Haoji leading the effort as the sole enterprise [1] - The standard defines 24 classic flavor profiles of Sichuan cuisine, including spicy, fish-flavored, and strange flavors, along with their ingredient benchmarks, flavor characteristics, and taste logic [1] - The standard serves as a "common language" for the standardization and globalization of Sichuan cuisine, with Nestlé expressing commitment to support this initiative [2] Group 2 - The standard is seen as a foundation for chefs and restaurants, providing a solid basis for innovation while preserving the authentic taste of Sichuan cuisine [3] - The Sichuan Condiment Association anticipates that more brands will emerge to deepen their focus on Sichuan flavors, driving flavor innovation and industry upgrades [2][3] - A cultural exhibition titled "From Complexity to Simplicity: The Culture of the Twenty-Four Flavors of Sichuan Cuisine" was launched to engage the public in understanding the scientific framework behind Sichuan flavors [3]