Since its establishment, Sichuan Cuisine Association has co-sponsored 1988, 1996 and 2005 with eight departments including Sichuan Provincial Government, Sichuan Provincial Federation of Trade Unions and Chengdu Military Region. The first Sichuan Cuisine Science and Technology Competition in Sichuan Province; The second Sichuan cuisine competition (hand-painted oil cup); The 3rd Sichuan Science and Technology Competition (Broken Rice and Sprouts Cup). The progress and promotion of Sichuan cuisine cooking technology in three major competitions; Discover and commend outstanding professional cooking technicians in Sichuan cuisine.
With the support of Sichuan Provincial Department of Trade, Sichuan Cuisine Association has held four Sichuan Hotpot Culture Exchanges (Hotpot Culture Festival) since 1994. It has played a positive role in promoting, standardizing and developing this unique cooking method of Sichuan hot pot. The daily work is the responsibility of the Sichuan Hot Pot Cultural Exchange Working Committee under the Provincial Cuisine Association.
Since the establishment of Sichuan Cuisine Association, provincial teams have been organized to participate in national cooking competitions, overseas specialty cooking competitions and national catering cultural exchange activities sponsored by China Cuisine Association.
Since the establishment of Sichuan Cuisine Association, under the guidance of the relevant functional departments of Sichuan provincial government, the selection and identification activities of "Sichuan famous shops, Sichuan famous teachers, Sichuan famous teachers, service famous teachers and service famous teachers" have been organized since 2000. In order to standardize and promote the popularization and development of Sichuan cuisine, the daily work is undertaken by Sichuan Cuisine Association, Sichuan Famous Chefs Working Committee and Sichuan Chefs Club. At present, Sichuan Cuisine Association has hundreds of culinary professionals who have won the titles of "China Chef, China Famous Chef, Sichuan Famous Chef, Sichuan Famous Chef, Service Famous Chef and Service Famous Chef", which are distributed all over the country and overseas. Dozens of professional and technical chefs with the titles of senior cooking technicians and national judges in the catering industry have participated in the evaluation and guidance of the whole province, the whole country and even the international cooking competitions all the year round.
Sichuan cuisine, a public publication at home and abroad sponsored by Sichuan Cuisine Association, won the first prize of national excellent periodicals in 2000, and was awarded the national excellent double-effect periodicals. The Provincial Cuisine Association has also organized the compilation and distribution of various open and internal professional books and printed materials on Sichuan cuisine communication. Such as: China Snacks (Sichuan Style), Family Sichuan Cuisine, China Famous Cookbook (Sichuan Style), Popular Sichuan Cuisine (with a circulation of over 6.5438+0 million copies), Sichuan Famous Hot Pot (big picture album), Today Sichuan Cuisine (big picture album), China Sichuan Cuisine (VCD), and