Core Insights - The 8th World Sichuan Cuisine Conference recently concluded, highlighting the release of the "2025 Global Sichuan Cuisine Recommended List" and "2025 Global Sichuan Cuisine Top Ten Keywords" [1] - The implementation of the "Sichuan Province Promotion of Sichuan Cuisine Development Regulations" aims to protect traditional techniques and cultural heritage while establishing norms for industry development [1] - An initiative was proposed to establish "November 1st World Sichuan Cuisine Day" to create a dedicated global platform for Sichuan cuisine culture [1] Summary by Sections Sichuan Cuisine Development - The conference emphasized the standardization and localization of Sichuan cuisine as it expands internationally, moving away from the stereotype of "heavy oil and spicy" dishes [1] - The focus is on developing "three low" dishes, which likely refers to lower oil, lower salt, and lower sugar content, and promoting healthier cooking methods such as steaming instead of stir-frying [1] Recommended Dishes - The "2025 Global Sichuan Cuisine Recommended List" includes 10 dishes such as Mapo Tofu, Kung Pao Chicken, and Boiled Fish, along with 10 types of snacks like Dandan Noodles and Zhong Shui Jiao [2] - The list provides accurate English translations for both dishes and snacks, facilitating international understanding and appreciation of Sichuan cuisine [2]