7月25日，第二届世界川菜大会新闻发布会在北京举行。本届大会由世界中餐业联合会和资阳市人 民政府联合主办，将于9月20日至23日在资阳亮相。届时，来自40多个国家和地区的1000多位中外餐饮 行业领军人物、专家学者、食客游人将齐聚一堂，共品"川味"。 发布会现场，有"国宝级川菜大师"之称的资阳籍厨师陈松如之子向资阳捐赠其父的《四川菜谱》著 作及珍贵手稿。（记者 郭静雯） 世界川菜大会是由世界中餐业联合会创办的国际性、行业性、专业性交流合作平台，致力于推动全 球川菜发展，实现川菜龙头企业、绿色产品、集群品牌、文化技艺和人才"走出去"。此次大会以"让世 界爱上川菜""爱上川菜爱上资阳"为主题，旨在加强川菜与各区域特色餐饮集群互动，搭建全球餐饮产 业交流平台，切实推动川菜与世界对话。 大会期间还将举办2019全球川菜产业发展高峰论坛、川菜"走出去"城市发展论坛、2019世界四川火 锅宴大赛等多个子活动。经省委、省政府同意，第二届世界川菜大会已被纳入第三届中国西部国际博览 会进出口商品展暨中国西部（四川）国际投资大会分会场活动。 ...

Core Viewpoint - The article reflects on the 70-year journey of the People's Republic of China and the significant transformations in Sichuan, highlighting the province's development from poverty to becoming an important economic hub in the country [1][2][5]. Group 1: Historical Context and Development - Sichuan has undergone significant changes over the past 70 years, evolving from an impoverished region to a key economic province with a vital role in national development [2][3]. - The province has been a focal point for various national strategies, including the "Great Leap Forward" and the "Three-line Construction," which have shaped its industrial and technological landscape [7][8]. - Sichuan's economic growth is marked by substantial GDP milestones, achieving a GDP of 2 trillion yuan in 2008, 3 trillion yuan in 2012, and 4 trillion yuan in 2015, showcasing rapid economic advancement [11]. Group 2: Economic and Industrial Transformation - The province has developed a trillion-level electronic information industry cluster, reflecting its capacity for innovation and adaptation [3]. - Sichuan's agricultural sector has also transformed, with significant improvements in productivity and the emergence of high-quality agricultural products, such as "川字号" brands [13][14]. - The establishment of a world-class clean energy industry cluster is underway, leveraging Sichuan's abundant hydropower resources to produce clean energy and reduce carbon emissions [9]. Group 3: Strategic Initiatives and Future Outlook - Sichuan is actively participating in national strategies like the "Belt and Road Initiative" and the development of the Yangtze River Economic Belt, positioning itself as a strategic frontier for economic growth [8][10]. - The province is enhancing its infrastructure, including the construction of the Chengdu Tianfu International Airport, to facilitate greater connectivity and attract global investment [16]. - Sichuan's commitment to reform and innovation is evident in its efforts to optimize its economic structure and improve the business environment, aiming to become a hub for international cooperation and trade [17][18].

1. 川菜出圈，川厨才是隐藏的"流量密码" 外卖榜单上，麻辣香锅、水煮鱼常年霸榜；连海外中餐馆，川菜师傅的工位前永远排着长队……这不是偶 然，是川厨用三十年练就的"火候哲学"在互联网时代集体爆发。当美食博主还在研究滤镜时，川厨早已用一 锅红油征服了全球吃货的胃。 2. 刀工火候里藏着"互联网思维" 你以为川厨只是"重口味"？错！他们是最早玩转"标准化"的餐饮界极客。一勺豆瓣酱的发酵时长精确到天， 一道回锅肉的切片厚度误差不超过1毫米，连辣椒的品种都要按季节分"前辣""后香"。这种近乎偏执的精准， 让川菜在预制菜赛道碾压群雄——打开任何一款川味调料包，味道都和老师傅现炒的相差无几。标准化，才 是川厨征服互联网的底层代码。 3. 从后厨到直播间，川厨的"破圈"野路子 当其他菜系师傅还在厨房闷头炒菜时，川厨已经杀进直播间玩起了"沉浸式做饭"：一边颠勺一边讲段子，用 四川话把"煸炒"说成"炸场"，把"收汁"喊成"锁魂"。更绝的是，他们把"翻车现场"变成流量——油温太高冒火 了？赶紧截图发抖音配文"火候到了，灵魂来了"；调料放多了？直接改菜名"爆辣升级版"。在互联网，会整 活的川厨，永远比完美无缺的川厨更受欢迎。 4. ...

业态发展篇阐述了火锅、快餐、烧烤和团餐几大业态，在对业态发展现状进行剖析的基础上分析成功路 径及当前面临的挑战和机遇。此外，以川菜这一具有国际认知度的菜系为样本，深入剖析其"出海"的优 势、困境并提出创新模式，为中餐全球化提供具有参考性的路径探索经验。 专题研究篇讨论了餐饮新质生产力和餐饮行业人才培养经验，并通过中国餐饮业ESG实践系统梳理了行 业在环境、社会领域的责任，分析企业可持续发展路径。此外，通过研究中国城市美食品牌建设内容体 系与评价框架，为城市如何发掘美食文化、塑造城市品牌IP，实现"美食兴城"提供了理论和实践依据。 地区发展篇选取北京、上海、广东、江苏、陕西、香港、澳门餐饮产业运行数据，对各地餐饮产业运行 特点进行客观分析，并提出了有针对性的发展建议。各地通过举办文旅活动和美食节、推动健康饮食、 加强供应链整合和人才培养等措施带动当地餐饮市场发展。各地餐饮企业为适应市场变化采取线上与线 下相结合的销售模式，引入AI和数字化运营并提升服务质量和效率。 北京商报讯(记者郭缤璐)12月17日，北京商报记者了解到，《中国餐饮产业发展报告(2025)》(以下简称 《报告》)正式发布。《报告》分为总报告、地 ...

业态发展篇阐述了火锅、快餐、烧烤和团餐几大业态，在对业态发展现状进行剖析的基础上分析成功路 径及当前面临的挑战和机遇。此外，以川菜这一具有国际认知度的菜系为样本，深入剖析其"出海"的优 势、困境并提出创新模式，为中餐全球化提供具有参考性的路径探索经验。 专题研究篇讨论了餐饮新质生产力和餐饮行业人才培养经验，并通过中国餐饮业ESG 实践系统梳理了 行业在环境、社会领域的责任，分析企业可持续发展路径。此外，通过研究中国城市美食品牌建设内容 体系与评价框架，为城市如何发掘美食文化、塑造城市品牌 IP，实现"美食兴城"提供了理论和实践依 据。 地区发展篇选取北京、上海、广东、江苏、陕西、香港、澳门餐饮产业运行数据，对各地餐饮产业运行 特点进行客观分析，并提出了有针对性的发展建议。各地通过举办文旅活动和美食节、推动健康饮食、 加强供应链整合和人才培养等措施带动当地餐饮市场发展。各地餐饮企业为适应市场变化采取线上与线 下相结合的销售模式，引入AI和数字化运营并提升服务质量和效率。 北京商报讯（记者 郭缤璐）12月17日，北京商报记者了解到，《中国餐饮产业发展报告（2025）》 （以下简称《报告》）正式发布。《报告》分为总 ...

Core Viewpoint - Jinli, a historic street in Chengdu, is a significant cultural and commercial hub, attracting tourists with its rich heritage and local delicacies, embodying the essence of Sichuan culture and lifestyle [2][4][8]. Group 1: Historical Significance - Jinli dates back to the Qin and Han dynasties, originally known for its production of Shu brocade, which contributed to its name [5]. - The street is closely associated with Zhuge Liang, who established officials to manage the brocade industry, leading to the name "Jin Guan Cheng" for the area [5]. Group 2: Cultural Experience - The street features traditional Sichuan architecture and offers a variety of local cultural experiences, including folk performances and traditional crafts such as sugar painting and clay figurines [7][8]. - Visitors can enjoy authentic Sichuan cuisine, with local specialties like Zhang Fei beef and pig intestine noodles, emphasizing the focus on taste and local ingredients [8]. Group 3: Tourism Appeal - Jinli is recognized as a must-visit destination for tourists in Chengdu, often described as a vibrant and lively place where visitors can immerse themselves in local customs and flavors [2][9]. - The best time to visit is in the evening when the street is illuminated by lanterns, creating a festive atmosphere that attracts large crowds [9][12].

Core Insights - Consumption is a key driver of economic growth and reflects the needs of people's quality of life. During the "14th Five-Year Plan" period, Sichuan has focused on building the "Shu Li An Yi" brand, achieving an average annual consumption growth of 7.4%, surpassing the national average by 2 percentage points, and ranking fifth in the country in total consumption [1] Policy Precision - The "old-for-new" program is crucial for activating the stock market and stimulating incremental demand. Sichuan has established a "home appliance old-for-new information system" and an "automobile replacement service platform," leading to a total of 13.19 million units replaced since 2025, generating over 132.7 billion yuan in consumption [2] Service Consumption Expansion - In 2024, the share of dining revenue in total retail sales reached 14%, exceeding the national average by 2.4 percentage points. Sichuan has introduced the "Sichuan Cuisine Promotion Regulation" to stabilize the dining industry and has established a global Sichuan cuisine promotion center [5][6] Digital Transformation - Digital transformation has injected new momentum into consumption, with online retail sales growing at an average annual rate of 10.6% and live e-commerce sales exceeding 15%. Sichuan has implemented the "Jiao Shang You Gong" model, enhancing the flow of agricultural products to urban areas and industrial goods to rural households [12][14] Housing Consumption Optimization - During the "14th Five-Year Plan," Sichuan sold 420 million square meters of commercial housing, with a total of 398.3 billion yuan withdrawn from housing provident funds to support housing consumption. The province has also established a multi-tiered system for affordable housing, building 367,000 units of guaranteed housing [15][16]

Core Points - The 8th World Sichuan Cuisine Conference was held in Leshan, Sichuan from October 31 to November 2, showcasing nearly 600 types of delicacies including Sichuan snacks and traditional Chinese dishes [1] - Sichuan cuisine, as one of China's eight major culinary traditions, emphasizes cultural heritage while integrating modern elements [1] - The event highlighted the growing trend of culinary tourism, with Leshan's catering revenue projected to exceed 11 billion yuan in 2024 and tourist arrivals expected to surpass 100 million [1] - The long-standing appeal of Sichuan cuisine illustrates the synergy between food and cultural tourism, transforming traditional flavors into cultural guides and enhancing the vibrancy of the local economy [1]

Core Insights - The "2025 Sichuan Cuisine Development Data Report" indicates a shift in consumer preferences towards keywords like "fresh" and "stir-fried," highlighting a trend towards diversified flavors and balanced nutrition in Sichuan cuisine [1][2]. Group 1: Market Trends - From January 2024 to September 2025, the transaction heat of Sichuan cuisine is expected to slow down, with declines in dine-in, takeout, and average order value, suggesting pressure on growth quality and profitability despite a stable market base [2]. - The highest order proportion in Sichuan cuisine is in the 51-75 yuan per capita range, accounting for 46.09%, indicating that consumers prioritize quality-price ratio over mere affordability [2]. Group 2: Consumer Preferences - Cultural keywords such as "time-honored brands" and "Chinese style" have seen growth rates exceeding 40%, suggesting that after achieving a certain flavor standard, competition will focus on providing overall value to consumers [3]. - The top recommended dish, "non-spicy bass sauerkraut fish," has seen a staggering growth of 1963.3%, reflecting a strong demand for non-spicy Sichuan cuisine, indicating a significant market shift [3].

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]