To promote Sichuan cuisine culture, enhance the national-level intangible cultural heritage - Sichuan cuisine cooking skills, and the international fame and reputation of Sichuan cuisine, the Sichuan Provincial People’s Association for Friendship with Foreign Countries (SIFA), in conjunction with our school, hosted the 21st World and Sichuan Lecture Hall - Sharing the Culture and Skills of Sichuan Cuisine and Tasting the Spice and Fragrance of Sichuan Dishes successfully at our school on March 16th. Liu Quansheng, President of SIFA, Vice President Tang Jilan, Vice President Wang Guangliang of the Chengdu People’s Association for Friendship with Foreign Countries, Wang Chuan, President of SCTU, Vice President Bai Jie, as well as department heads from the International Cooperation and Exchanges Office, School History Museum, Logistics Service Management Center, and School of Culinary Science attended the event.

More than 40 representatives from over 10 countries, including embassy officials, business representatives, foreign teachers, and international students in Sichuan, participated in the event. Zhou Shizhong, Secretary of the Party Branch of the International Education School, gave a lecture on “The History and Development of Sichuan Cuisine”, explaining the history, regional distribution, and the stories behind the national-level intangible cultural heritage of Sichuan cuisine cooking skills to the guests. Through on-site demonstrations and experience in making Gongbao Diced Chicken and Mapo Tofu, the participants gained a more intuitive understanding of the meticulous selection of ingredients, precise knife skills, unique flavor, and diverse cooking techniques of Sichuan cuisine. They also deeply felt the inclusive culture, taste culture, and folk culture contained in Sichuan cuisine. Everyone praised the spicy and fragrant taste of Sichuan cuisine and showed great curiosity about its unremitting pursuit of innovative development in exploring ingredients, emphasizing fashion, highlighting culture, pursuing art, and creating brands.

The activity was lively, with occasional laughter and compliments heard throughout. Guests from China and abroad listened to introductions, experienced cooking, exchanged skills, and tasted delicacies together, deepening their understanding and recognition of Sichuan cuisine, and effectively promoting cultural exchange and mutual learning, thus promoting people-to-people connectivity between China and other countries.