How to protect inheritance "the most fragrant and non -heritage"?10 provincial inheritors say this

Recently, the national non -heritage project "Sichuan cuisine cooking skills" protection and inheritance research symposium was held in Chengdu. The conference was co -organized by the Sichuan Provincial Department of Culture and Tourism, the Sichuan Provincial Non -Heritage Protection Association, sponsored by the Sichuan Academy of Tourism, Sichuan Provincial Non -Heritage Protection Center, and the Sichuan Tourism Promotion Center, and the Sichuan Gourmet Association. Ten provincial non -heritage representatives of the project, experts such as the Sichuan Provincial Non -Heritage Protection Association, the Provincial Non -Heritage Protection Center, and the Provincial Gourmet Association attended the meeting.

In June 2021, the "Sichuan cuisine cooking skills" was selected as the fifth batch of national intangible cultural heritage representative project lists, and was described as the "most fragrant" national non -heritage project in history. In November 2021, Zhang Zhongyou, Zhong Zhihui, Lu Chaohua, Chen Zuming, Xu Xiaohong, Wang Development, Lanming Road, Yang Guoqin, Chen Tianfu, and Lan Gui were all rated as the seventh batch of provincial non -heritage representative inheritors. Essence

How to inherit the inheritance of Sichuan cuisine

The provincial inheritance of 10 "Sichuan cuisine cooking skills" has been committed to the research and development and inheritance of Sichuan cuisine for many years. In their opinion, if you want to better inherit Sichuan cuisine and develop Sichuan cuisine, you not only need to keep up, but also dig deep into the "connotation" of Sichuan cuisine. It also needs to continue to innovate and use new ideas and new technologies to cook Sichuan cuisine.

Zhang Zhongyou, Xu Xiaohong, and Wang Development have reviewed many years of experience. They agreed that solid basic skills are the basis of Sichuan cuisine production. Inheriting Sichuan cuisine requires more understanding of the skills, culture and history of Sichuan cuisine. "It is necessary to record it in various ways." They said that in the future, apprentices and students will be able to do well and pass on their arts. The inheritance of non -heritage.

Chen Zuming, Lan Guijun, Chen Tianfu, Lu Chaohua, and Zhong Zhihui believe that Sichuan cuisine not only needs to be positive, but also needs innovation.

Chen Zuming said that it is necessary to strengthen the dissemination of Sichuan cuisine at home and abroad, strive to cultivate successor talents, and at the same time strengthen cooperation with governments at all levels to tap local food culture and develop food tourism, and inherit the Sichuan cuisine cooking skills in practice. Lan Gui believes that Sichuan cuisine can have a well -known today, because one -third of the tradition plus one -third of the innovation of one -third of themselves, inheriting Sichuan cuisine can not be adhered to rules. "Doing good preservative and innovation is the foundation of Sichuan cuisine. To adapt to change and unchanged." Chen Tianfu also proposed that Sichuan cuisine should not be enhanced. Lu Chaohua said that he would use the right concept and method to do a good job of keeping positive and innovative balance, and enriching the connotation of modern Sichuan cuisine.

In addition, Yang Guoqin believes that the classic Sichuan cuisine is inseparable from ingredients, skills, tastes, and the ingenuity of the chef. He is in the Neijiang and will promote the inheritance and development of Daqiancai in the Neijiang local food culture. "Sichuan cuisine is one of the most favorite cuisines in the country and the world." Lanming Road said that related companies should seize the opportunity of the times, do a good job of Sichuan cuisine inheritance and promotion, and promote Sichuan cuisine to go to the next level.

Li Lin, director of the Sichuan Provincial Non -Heritage Protection Center, said that Sichuan cuisine is not only material, but also spiritual. In the future, the Sichuan Provincial Non -Heritage Protection Center will fully promote the development of non -heritage projects with the goals and positioning of the "three centers and three bases".

Four Banquet: Inheritance tradition, scientific cooking, artistic expression

After the meeting, a "Four Inter -Banquet" was held at the Aquarius Restaurant. Expression "shows the flavor.

The "Four Inter -Banquets" are divided into before meals, cold dishes (pairs), tea, head dishes, main dishes, second soups, dishes, soups, desserts and tail tea. "Sichuan cuisine cooking skills" runs through the banquet throughout the banquet from the feast, such as the selection of ingredients, knives, furmium technology, soup technology, Sichuan halogen technology, cooking methods, cooking methods, fire, seasonings, and dishes. Seasoning with scientific cooking methods such as handmade oil emulsifying seasoning and quantitative fermentation research and development.

The "Four Inter -Banquets" re -created the ancient and non -heritage of Sichuan cuisine with a scientific cooking method and novel expression form, which has been well received.

Among them, before the meal tea is self -fermented black tea. Black tea is fermented to ferment the black tea in Sichuan Malaysia, making the original black tea more fermented. The taste of time (the belly) is the Siji team, entering Gaigi Village, Tibetan Township Township, Baoxing County, Ya'an City, and studied and developed with the local Tibetan compatriots to restore the taste of the virgin to the VIP. After the taste, put it into the pork belly and hang it on the pit fire for more than 6 months. The taste is rich and full of flavor.

This theme banquet is not only a tasting of Sichuan cuisine skills, but also the re -ideological collision and in -depth communication of ten provincial Sichuan cuisine non -genetic inheritors. It has the significance of co -promoting the inheritance and protection of "Sichuan cuisine cooking skills".

Chengdu Daily Jinguan News reporter Wu Yating Editor He Qixie Editor Liu Yonghao Picture Organization provided by the picture organizer

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