Cover news reporter Chen Yiran
Recently, the 4th World Sichuan Cuisine Congress was successfully concluded in Pidu District, Chengdu. At the "2021 Sichuan Cuisine Entrepreneurs Conference and the Annual Meeting of the Sichuan Cuisine Industry Committee of the World Catering Industry Federation", Mai Jianling, president of the Sichuan Gourmet Association, made a keynote speech on "Sichuan Cuisine Banquet Culture Brand Building and Innovation in the New Era".
She said that in the new era, China's leaps and bounds and development have brought unprecedented historical conditions and cultural opportunities for the broad masses of people to pursue a better life. An important embodiment of a better life is food, and what can show the highest state of food is the banquet. In the past, people had the impression that the banquet of Sichuan cuisine began in the middle of the Qing Dynasty, with a strong local flavor of the field mat - "nine bowls". In fact, it is not, Sichuan cuisine has a long history of feasting.
In the Song Dynasty, the banquet of Sichuan cuisine was very developed. For example: the world's attention-grabbing banquets, boat banquets, spring feasts and so on. The popularity of various banquets in Shudi promoted the vigorous development of Chuanlai. Classical Sichuan cuisine as a cuisine for the whole country to know began in this period. However, with the development of social economy and the international economic cycle, the people's living standards have been greatly improved, and the requirements for eating have become more and more numerous and higher. Gradually rise to the choice of ingredients, the control of nutritional balance, the pickiness of the dining environment, and even the pursuit of food art. After that, Mai Jianling shared the original intention and purpose of creating the "2021 Chengdu Top Ten Theme Cultural Banquet".
At the meeting, Xing Ying, executive vice president of the World Federation of Catering, Zhang Zhongyou, a master of Chinese cuisine, and Mai Jianling, president of the Sichuan Gourmet Association, jointly awarded the "Ten Themed Cultural Famous Banquets" plaques for the "Shushan Feast" of Chaimen, the "Sichuan Cuisine Fermentation Feast" of Nanbei, the "24 Flavors of Ruyi Feast sichuan cuisine", the Zifei "Yuli Banquet", the NantangGuan "Nantang Banquet", the Chongdri "Splendid Ten Kinds of Banquet", the Songyunze "Songyun Banquet", the Chengdu Banquet "Furong Banquet", the Luxuan "Sauce Wine Banquet", and the Yinlu "Fengya Song Banquet" , officially introduced to the society.
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