Sichuan Tourism University News Network (Correspondent: Zhan Songcheng)The Training Course on Culinary Techniques and Nutritional DietsandThe Training Course on Tourism, Hospitality and Chinese Cuisine under the Global Development Initiative took place at Sichuan Tourism University (SCTU) from July 23 to 25. Jointly organized by China National Research Institute of Food and Fermentation Industries Co., Ltd. and SCTU, the events brought together 74 professionals in catering management and food safety from 13 countries across Africa, Asia and the Pacific, including Grenada, Thailand, Mongolia, Jordan, Turkey, Nauru, Kiribati, Tonga, Gambia, Tanzania, Sierra Leone, Ethiopia, and Kenya. Over three days of systematic in-depth study on Chinese culinary techniques, the program facilitated international exchanges of food culture. Adopting a diversified teaching model of theoretical lectures, on-site visits and hands-on training, the courses offered participants an all-round, immersive experience of the craftsmanship essence and cultural connotations of Chinese cuisine.

The training kicked off with systematic theoretical lectures on July 23. SCTU faculty delivered classroom sessions centering on two core themes: Chinese hot dish preparation techniques and traditional Chinese pastry making. The lectures covered ingredient properties, culinary principles, technical specifications and flavor shaping, helping participants build a complete knowledge system of Chinese cuisine and consolidate the theoretical foundation for hands-on practice.

From July 24 to 25, the training entered the stage of on-site visits and hands-on practice. Participants visited SCTU’s Cooking and Food Laboratory Management Center, gaining intuitive insights into the SCTU’s achievements and distinctive strengths inculinary research and development, professional talent cultivation and the inheritance of traditional culinary arts. In the core practical sessions, SCTU instructors provided targeted professional training on signature Chinese dishes, including Kung Pao Chicken (gong bao ji ding) and Four-Joy Meatballs (si xi wan zi), as well as classic categories such as fancy steamed dumplings (hua shi zheng jiao) and Chinese cold platters.

Instructors delivered full-process, refined guidance covering ingredient selection, knife skills, heat control, seasoning proportioning and dish presentation. Through hands-on practice, on-site Q&A and interactive exchanges, participants gradually mastered the key techniques of various dishes and deeply appreciated the core craftsmanship of Chinese cuisine embodied in its color, aroma, taste and presentation.

As a designated “Chinese Cuisine PromotionBase” of the Overseas Chinese Affairs Office of the State Council and a protection unit for the national intangible cultural heritage project “Sichuan Cuisine Culinary Techniques”, SCTU has long focused on the inheritance and innovation of Sichuan culinary techniques, the international communication of culinary culture and the living inheritance of intangible cultural heritage. Boasting profound professional accumulation, well-equipped experimental and teaching venues and an experienced faculty team, the university provided standardized practical scenarios and professional teaching support for the training. While popularizing standard Chinese culinary techniques, the event demonstrated the profound cultural heritage and unique charm of Sichuan cuisine.

The international culinary cultural exchange has built a bridge for global culinary professionals to learn from each other’s skills and share industry experience. Participants noted that the immersive training, which integrates in-depth theoretical teaching and intensive practical operation, enabled them to gain a more systematic and in-depth understanding of the technical logic and cultural value of Chinese cuisine, offering strong support for their future professional development. Moving forward, SCTU will continue to give full play to its professional strengths and resource advantages to actively participate in international culinary cultural exchanges, contributing to the global dissemination and innovative development of fine traditional Chinese culinary culture.