此外，四川饭店积极响应社会号召，马绪伦总经理带领六家门店店长共同宣读《厉行节约、反对浪费倡 议书》，承诺以身作则，践行绿色发展理念，将节约理念融入日常经营，为行业树立标杆。 同时，活动现场启动"红火百味•百姓川菜节"。北京老字号协会会长陈文，全聚德集团副总经理、四川 饭店总经理马绪伦，四川饭店第二代传承人、川菜大师于建民共同挑起象征吉祥长寿的寿面，为祖国和 品牌庆生，宣布川菜节正式开幕。据介绍，川菜节活动期间，六家门店同步推出手工酱汁伴手礼及"红 火百味"主题套餐，涵盖辣味代表菜，让传统口味与现代消费场景深度融合。 北京商报讯（记者 张天元）9月29日，北京老字号四川饭店迎来建店66周年庆典。活动现场，全聚德集 团副总经理、四川饭店总经理马绪伦率队庄严敬匾。 ...

Core Perspective - The article highlights the growing global influence of Sichuan cuisine, emphasizing its unique flavors and the recent legislative efforts in Sichuan to support the industry through regulation and cultural preservation [1][5][10]. Industry Development - Sichuan cuisine has become a significant industry in China, with over 320,000 restaurants nationwide and a city coverage rate of 92.2%, leading among various Chinese cuisines [5]. - The projected revenue for Sichuan's restaurant industry in 2024 is 384.6 billion yuan, reflecting a year-on-year growth of 6.9% [5]. - The first Sichuan restaurant opened overseas 45 years ago, marking the beginning of its international presence, which now includes approximately 70,000 Sichuan restaurants in over 180 countries [4]. Legislative Support - A new local regulation aimed at promoting the Sichuan cuisine industry took effect on May 1, focusing on industry promotion, talent cultivation, and cultural transmission [1][5]. - The regulation consists of 29 articles addressing various aspects, including departmental coordination, talent supply, cultural heritage, and support for industry development [8][10]. - The legislation aims to enhance the standardization and collaboration within the industry, addressing challenges such as insufficient standardization and lack of cooperation among upstream and downstream enterprises [5][10]. Global Expansion - Sichuan cuisine is increasingly recognized worldwide, with notable examples like Haidilao hot pot expanding to 14 countries and regions, with 122 restaurants [4]. - The brand Haidilao is adapting its offerings to local tastes, such as introducing "spicy milk pot" in Singapore and "satay pot" in Malaysia, which has led to a growing acceptance of Sichuan flavors among local consumers [4][10]. Cultural Preservation - Concerns about the preservation of traditional cooking techniques have been raised, prompting the inclusion of traditional skills in the legislative framework [8]. - The regulation proposes the establishment of a cultural resource database and a directory of signature dishes to protect Sichuan's culinary heritage [8][10]. Agricultural Integration - The Sichuan cuisine industry is encouraged to collaborate with new agricultural entities to enhance the quality of ingredients, benefiting both farmers and businesses [12]. - The integration of local agricultural products, such as organic bamboo shoots, is highlighted as a successful model for sustainable sourcing [12][14].

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]