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]