10月31日至11月2日，第八届世界川菜大会在四川乐山市举办。大会的126个特色展位，让川味小吃、非 遗美食、中华名吃等近600种美味齐聚。 作为中国八大菜系之一，川菜在坚守中传承文化根脉、在发展中融合时代之美。世界川菜烹饪技能大赛 现场，乐山厨师李元智正制作传统小吃钵钵鸡。他说："雅安花椒麻味醇正，成都牧马山的二荆条辣椒 香气足，搭配炼出的红油，一闻就酥香扑鼻。" "因美食赴一座城"已成为文旅消费新潮流。据乐山市商务局统计，2024年乐山餐饮收入超110亿元，接 待游客突破1亿人次。 百年川菜的绵长滋味，解码出美食带动文旅的共性逻辑——当传统滋味化身文化向导，市井烟火成为旅 行目的地，美食的故事，便写下充满产业活力与文化魅力的新篇。 （据新华社电） 《 人民日报 》（ 2025年11月06日 07 版） (责编：岳弘彬、牛镛) ...

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]

Core Points - The 2025 World Sichuan Cuisine Cooking Skills Competition took place on November 1, showcasing traditional Sichuan dishes prepared by participating chefs [2][3][5] - The event provided a platform for chefs and guests to learn and exchange culinary skills related to Sichuan cuisine [2][4] Group 1 - The competition featured chefs cooking signature Sichuan dishes, highlighting the culinary skills and creativity involved [3][5] - Visitors were actively engaged, capturing images of the Sichuan dishes on display, indicating a strong interest in the culinary arts [4][5]

中新网乐山11月1日电 "捧一把麻辣走四方，泼一勺鲜香越重洋，采一片春日把醪糟酿，揽一汪月色沁 豆瓣缸……让世界爱上川菜，让世界更爱川菜！"11月1日，伴随着主题曲《让世界爱上川菜》响彻会 场，第八届世界川菜大会在四川省乐山市正式启幕。 据了解，作为世界中餐业联合会于2018年创办的全球性川菜行业品牌活动，"世界川菜大会"历经七届打 磨与沉淀，如今已成为中国川菜产业发展的聚集地、风向标，更是连接全球川菜力量、推动产业升级、 促进文化交流的重要桥梁。 作为商务部2025年中华美食荟项目之一，本届大会吸引了20余个国家和地区的驻华使节、华侨华人，以 及全球餐饮企业代表、行业组织负责人、国际餐饮产业链企业家、世界500强企业高管、6个"世界美食 之都"城市代表、专家学者、名厨大师等千余名中外嘉宾齐聚乐山。大会致力于打造集技能竞技、产业 交流、文化展示、文旅融合于一体的国际性美食交流平台，不仅推动川菜产业化、国际化进程，更助力 餐饮产业高质量发展，同时深度挖掘"乐山味道"的文化内涵与产业价值。 开幕式上，大会倡议将11月1日设立为"世界川菜大会日"，为川菜文化赋予专属的全球传播节点。此 外，现场发布《2025年全球甄 ...

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]

Core Viewpoint - The release of the "Twenty-Four Flavors of Sichuan Cuisine" group standard marks a significant step towards standardizing Sichuan cuisine, addressing challenges in culinary transmission and quality consistency [1][2]. Group 1: Standardization and Development - The standard was initiated by the Sichuan Condiment Association and is the first systematic definition of Sichuan cuisine flavors in China [1]. - Sichuan cuisine faces challenges in large-scale development due to the aging chef population, with an average age of 43 and only about 10% being post-90s chefs [1]. Group 2: Culinary Transmission Challenges - Traditional Sichuan cooking relies heavily on the chef's experience, leading to inconsistent dish quality due to vague transmission methods [1]. - The reliance on the "master-apprentice" model for culinary skills is inefficient and poses risks of knowledge gaps, making it difficult to cultivate high-quality talent in a rapidly industrializing food sector [1]. Group 3: Impact of Standardization - Following the established standards, chefs can reproduce flavors with a score of over 80, enhancing brand competitiveness and supporting the global development of Sichuan cuisine [2].

Core Insights - Sichuan Province has implemented a series of policies and activities to drive consumption growth, achieving an average annual growth rate of 7.4% over the past four years, surpassing the national average by 2 percentage points, and ranking fifth in total consumption nationwide [1][3] Policy and Initiatives - Key policies include the "Three Products and One Creation" initiative to enhance consumption quality and the support for Chengdu to become an international consumption center [1] - Major events such as the China (Sichuan) International Panda Consumption Festival and the "Delicious Sichuan" dining event have been successfully held, alongside the creation of 120 new consumption scenarios [1][4] Consumer Trends - The steady increase in large-scale consumption, particularly in the replacement of old products, has been crucial, with over 13.27 billion yuan in consumption driven by the replacement of 13.19 million units of automobiles and home appliances this year [3] - The electric vehicle market has seen explosive growth, with ownership rising from 170,000 at the end of 2020 to over 1.8 million, a nearly tenfold increase [3] Service Sector Development - Legislative efforts, such as the "Sichuan Province Promotion of Sichuan Cuisine Development Regulations," have positioned Sichuan as the second province in China to legislate for a local cuisine [4] - The "Tianfu Three Famous" brand cultivation project has recognized 116 provincial famous dishes and 100 chefs, with a target for restaurant revenue to account for 14% of total retail sales by 2024, exceeding the national average by 2.4 percentage points [4] Digital Transformation - The growth of e-commerce and new retail formats, such as live streaming and instant retail, has been significant, with an average annual growth of 10.6% in online retail sales during the "14th Five-Year Plan" period [5] - Sichuan has established seven national e-commerce demonstration bases and 13 provincial new business format bases, contributing to a robust industrial ecosystem [5] Urban and Rural Consumption Coordination - The strategy of enhancing urban quality while addressing rural shortcomings has led to the establishment of over 500 commercial centers in county towns and more than 11,000 convenience stores in villages [5] - Investment of 920 million yuan has been made to support commercial construction in underdeveloped areas, improving the overall consumption network [5] Future Outlook - The focus will remain on boosting consumption as a priority for economic work, with plans to introduce more policies and activities to enrich supply and enhance quality [5]

Core Points - The "Buy in China: Sichuan Station" and the Fourth China (Sichuan) International Panda Consumption Festival will take place from September 25 to November 30, aiming to enhance inbound and external consumption services in Sichuan [1] - The event is part of a national initiative to boost the attractiveness and reputation of China's consumer market, aligning with high-level opening-up strategies [1][2] Group 1: International Consumption Environment - Sichuan aims to create an international consumption destination by optimizing the consumption environment, including implementing measures to enhance payment convenience for foreign visitors [2] - The province has accelerated the implementation of tax refund policies for departing tourists, with a 190% increase in tax refund sales [2] - The number of stores offering immediate tax refunds ranks among the top three in the country, with plans for full coverage across 21 cities and states in Sichuan [2] Group 2: Event Highlights - The festival will emphasize three main elements: international, quality, and green, with a focus on enhancing the experience for inbound and external consumers [2] - Over 100 premiere events will be held during the festival, showcasing international and local products across 84 iconic shopping districts and 226 characteristic pedestrian streets [2] Group 3: Culinary and Tourism Promotion - The festival will promote Sichuan cuisine as a key attraction, with events like the Chengdu International Food Carnival and the World Sichuan Cuisine Conference [3] - A total of 20 specialty food streets and 500 must-try eateries will be launched, along with a food map and experience guide for visitors [3] - The integration of cultural tourism with the "Sichuan Leisure" brand aims to enhance the appeal of Sichuan's panda and culinary offerings to a global audience [4] Group 4: Engagement through Events - The festival will leverage events, performances, and exhibitions to create immersive consumption experiences, particularly in conjunction with popular local sports events [4] - The initiative aims to stimulate commercial activities and consumer engagement through innovative marketing strategies and promotional packages [4]

Core Points - Chengdu is a popular travel destination known for its rich culinary culture and historical significance [1][3] - The average cost for a 4-day, 3-night trip to Chengdu is between 800 to 1000 yuan, which is considered affordable given the rising prices [3] Itinerary Summary - Day 1: Arrival in Chengdu, check-in, visit Jinli Ancient Street for local snacks, lunch at a nearby restaurant for authentic Sichuan cuisine, afternoon visit to Wuhou Shrine, and evening at Kuanzhai Alley for traditional architecture and food [5][6][7] - Day 2: Morning visit to Dujiangyan, a UNESCO World Heritage site, lunch featuring local specialties, and afternoon hike at Qingcheng Mountain, known for its Daoist culture [5][6] - Day 3: Morning at the Panda Base to see giant pandas, lunch with local snacks, afternoon shopping and exploring at Chunxi Road and Taikoo Li, and dinner at a local restaurant [8][9] - Day 4: Morning visit to Du Fu's Thatched Cottage, lunch nearby, afternoon at Qingyang Palace to learn about Daoist culture, and prepare for departure [10][11][12][13] Travel Tips - Transportation in Chengdu is well-developed, with options like subways and buses, but traffic can be congested during peak times [15] - Weather can be variable, with significant temperature changes between day and night, so carrying a jacket is advisable [15] - Chengdu's cuisine is predominantly spicy, and caution is advised for those with sensitive stomachs [16]