The donation includes the manuscript of cooking traditional Sichuan cuisine, the work of improving and innovating the cuisine, and the precious historical materials of the Sichuan Hotel in Beijing
On April 23, on World Book Day, the 2024 Tianfu Tourism Food "Reading Sichuan Cuisine, Tasting Intangible Cultural Heritage" and State Banquet Master Chen Songru Sichuan Cuisine Literature Donation Activity was held in the Sichuan Provincial Intangible Cultural Heritage Museum.
The scene of the donation activity (photo by Sichuan Pictorial reporter Jiang Yipeng)
At the donation ceremony, Mr. Chen Tinglong, the former chief chef of Sichuan Hotel in Beijing and the son of Master Chen Songru, who is known as the "head of Chinese Sichuan cuisine" and "national treasure chef", donated Chen Songru's working manuscripts for cooking traditional Sichuan cuisine, improved and innovative dishes, and precious historical materials of Sichuan Hotel in Beijing. Dai Yunkang, Deputy Minister of the Propaganda Department of the Sichuan Provincial Party Committee of the Communist Party of China, Secretary of the Party Leadership Group and Director of the Provincial Department of Culture and Tourism, issued a collection certificate to Chen Tinglong.
Issued a collection certificate to Chen Tinglong (photo by Sichuan Pictorial reporter Jiang Yipeng)
Guided by the Sichuan Provincial Department of Culture and Tourism, and co-sponsored by the Sichuan Provincial Intangible Cultural Heritage Protection Center and the Sichuan Cuisine Oral History Professional Committee of the Sichuan Historical Society, the event was themed "Contemporary Inheritance and Development of Traditional Sichuan Cooking Skills, a National Intangible Cultural Heritage Representative Project". More than 70 people attended the event, including leaders of the Propaganda Department of the Sichuan Provincial Party Committee of the Communist Party of China, the Provincial Department of Culture and Tourism, the heads of the departments and offices of the Sichuan Provincial Party Committee, the Provincial Association for the Protection of Intangible Cultural Heritage, the Provincial Cultural Center, the Provincial Library, the Provincial Art Research Institute, the Sichuan Tourism Institute, the Sichuan University Library and other institutions, as well as intangible cultural heritage inheritors, managers of well-known catering brands and media representatives.
Group photo of the participants (photo by Sichuan Pictorial reporter Jiang Yipeng)
▍ "The head of Chinese Sichuan cuisine" left more than 500 dishes
Chen Songru is a native of Ziyang City, Sichuan Province, and once served as the chief chef of the Sichuan Hotel in Beijing, enjoying the reputation of "the head of Chinese Sichuan cuisine". Chen Songru's dishes such as "Home-cooked Zangzi Sea Cucumber", "Net Oil Lantern Chicken", "Duck Breast with Bean Dregs" and "Dry Roasted Fatty Fish Head" have been well received by Chinese and foreign diners. In his spare time, Chen Songru also sorted out more than 500 dishes he had made, which were recorded in books such as "160 Cases of Authentic Sichuan Cuisine" and "Recipes of Sichuan Hotel in Beijing".
"Sichuan Hotel Recipes" and "Chinese Famous Recipes" (Series VII/Sichuan Cuisine) edited by State Banquet Master Chen Songru
"On the basis of maintaining the characteristics of traditional Sichuan cuisine, my father changed the proportion of the original ingredients of the dishes according to the different taste requirements of guests from all over the world, and paid attention to the arrangement of the banquet menu with reasonable collocation and scientific procedures, so that the characteristics of Sichuan cuisine '100 dishes and 100 flavors' can be reflected. At the donation ceremony, Chen Tinglong shared his father's past cooking for the state banquet. He said that the documents donated today are the result of his father's hard work in the field of Sichuan cuisine, and he hopes to make a modest contribution to the inheritance and prosperity of Sichuan cuisine skills.
Sichuan Recipes (1962 edition)
▍"Reading Sichuan Cuisine, Tasting Intangible Cultural Heritage" has been widely praised by attention
Since last year's World Book Day, the series of activities of "Reading Sichuan Cuisine and Tasting Intangible Cultural Heritage" has lasted for one year, and has successively launched "Sichuan Recipes", "Collection of Chinese Famous Dishes (Sichuan)", "Beijing Sichuan Hotel Recipes", "Sichuan Chronicles, Sichuan Cuisine", "Chengdu Jinjiang Hotel Recipes", "Sichuan Cuisine Cooking Dictionary", "Chinese Famous Recipes Volume VII", "Yuan Tingdong Sichuan Cuisine Research", "Yuan Tingdong Sichuan Cuisine Township Flavor", "Tianfu Tourism Food Dictionary" and other Sichuan cuisine classic literature and important works.
Lu Chaohua, Xu Xiaohong, Zhang Zhongyou, Wang Kaifa and other representative inheritors of Sichuan cuisine cooking skills shared their learning experience and inheritance stories, and Yuan Tingdong, Xiang Dong, Shi Guanghua, Du Li and other Sichuan cuisine culture scholars respectively carried out interpretation, excavation and interpretation of Sichuan cuisine culture, which received great attention and praise.
"Reading Sichuan Cuisine, Tasting Intangible Cultural Heritage" has successively launched many classic documents of Sichuan cuisine
At the meeting, Zheng Xiaoxing, vice president of the China Intangible Cultural Heritage Protection Association and president of the Provincial Intangible Cultural Heritage Protection Association, and Yuan Yi, member of the party group and deputy director of the Provincial Department of Culture and Tourism, respectively awarded the "Tianfu Tourism Food Communication and Promoter" trophy to 10 representative inheritors of traditional Sichuan cuisine skills.
Representative inheritors Lu Chaohua and Xu Xiaohong, Sichuan cuisine culture scholar Shi Guanghua and managers of well-known catering brands such as Yuzhilan, Song Yunze, Lan Tinghui, Xu Jiacai, Nantangguan and other well-known catering brands shared the theme of contemporary inheritance and innovation of traditional Sichuan cuisine cooking skills.
Awarded the trophy of "Tianfu Tourism Food Communication and Promoter" to the representative inheritor of traditional cooking skills of Sichuan cuisine (photo by Sichuan Pictorial reporter Jiang Yipeng)
In the view of Xu Xiaohong, the provincial intangible cultural heritage representative inheritor of traditional Sichuan cooking skills and a master of Sichuan cuisine, cooking is a science, a culture, and an art. In order to better inherit the traditional cooking skills of Sichuan cuisine, we must not only adhere to the traditional roots of Sichuan cuisine, but also attach importance to international exchanges and cooperation, and use a scientific vision to accurately continue the flavor of Sichuan cuisine.
Representative inheritors of Sichuan cuisine, catering scholars, and managers share the contemporary inheritance and innovation of traditional cooking skills (Photo by Sichuan Pictorial reporter Jiang Yipeng)
It is reported that the Provincial Intangible Cultural Heritage Protection Center will continue to build the brand of "Tianfu Tourism Cuisine", carry out the protection and research of Sichuan cuisine culture, deeply excavate and interpret the contemporary value and connotation of Sichuan cuisine culture, spread and promote the spirit of ingenuity of the representative inheritors of intangible cultural heritage, and carry forward the excellent traditional culture of Bashu.
Sichuan Pictorial comprehensive report
Photo/Sichuan Intangible Cultural Heritage