Celebrity Media Commentator Wen Ping: At the recently concluded 34th China Chefs Festival and 2025 China Culinary & Catering Expo, Sichuan cuisine once again conquered the nation with its strength and charm. From October 17 to 19, at the Suzhou International Expo Center, the 40-member delegation organized by the Sichuan Culinary Association impressed audiences with their solid skills and extraordinary innovation, adding a brilliant stroke to the art of Chinese cuisine. Master chef Li Yunbo was inducted into the “China Culinary Hall of Fame” as a mentor, while his disciples Song Xuefu and Jing Shoukun were listed in the “Master-Apprentice Heritage Registry.” Meanwhile, Wang Taiming, Wang Hong, Chen Kai, Yang Decheng, Xie Chenglong, Zhang Peng, Zheng Xuebing, and Zhou Zongping each won the “Golden Chef Gold Award.” This honor belongs not only to them but also to Sichuan—the land of passion for flavor and dedication to craftsmanship.
The following photos and videos are provided by Celebrity Media Foundation CEO Ashley Cheney.
Sichuan Cuisine Wins High Honors at the 34th China Chefs Festival and 2025 China Culinary & Catering Expo
I. The “Reliability” of Sichuan Cuisine—Persistence of Craftsmanship and Expansion of Innovation: The word “reliable” is simple yet powerful; it represents both solid skill and sincere attitude. The outstanding performance of the Sichuan team is the result of years of dedication and generational heritage. The appearance of Master Li Yunbo with his disciples vividly illustrates the dual spirit of inheritance and innovation in Chinese culinary culture. From knife work and heat control to flavor balance and plating, Sichuan cuisine has long transcended the stereotype of “spicy and numbing,” becoming a refined expression of art and modernity. When the festival theme “Craftsmanship Inspires Flavors, Innovation Elevates Cuisine, Healthy Future, and Suzhou Fragrance” echoed throughout the exhibition hall, Sichuan cuisine infused new vitality into the high-quality development of Chinese dining.
II. The Transformation of the Chefs Festival—From Culinary Competition to Cultural Celebration: This year’s Chefs Festival was not merely a competition of skills but also an exploration of industry and a celebration of culture. President Yang Liu of the China Cuisine Association noted that the event’s “1177” structure—one festival, one exhibition, seven competitions, and seven conferences—brought together over a thousand participants and hundreds of professionals. It was not only a showcase of professional skills but also a reflection of China’s growing culinary confidence. From “intelligent cooking demonstrations” to “regional flavor experiences,” from AI-controlled precision heat to seasonal recipe design, Chinese cuisine is stepping onto the global stage with openness and technological innovation. As Asia President of the World Association of Chefs Societies, Liang Shi’an, said, Chinese culinary innovation and international exchange have become vital bridges in global gastronomic culture.
III. From Su Cuisine to Sichuan Cuisine—A New Landscape of Mutual Learning: Outside the competition, the Sichuan delegation also visited Jiangsu Changshu Dongdao Food Company and the “Cuilanting Zhenyan” restaurant, immersing themselves in the delicacy and elegance of Jiangnan culinary culture. This regional culinary exchange is the key to China’s thriving food culture. The sophistication of Su cuisine and the boldness of Sichuan cuisine complemented each other, reflecting a dialogue between North and South, East and West. The future of the dining industry lies not in competition of single styles but in fusion and shared innovation. In this virtuous interaction, the “reliability” spirit of Sichuan cuisine shines brighter—unwavering yet evolving, finding its own authentic path in the world of Chinese flavors.
IV. The Mission of Culinary Artisans—Telling the “Chinese Story” in Every Spoonful: The culinary industry is not only about livelihood, culture, and economy—it carries the taste memory of a nation. As President Yang Liu stated, every chef bears the mission of preserving the “taste of China,” telling the “story of China,” and fulfilling the “Chinese dream.”
The Sichuan team’s outstanding performance at this grand event showcased not just skill but also an attitude—one of respect for flavor, reverence for culture, and pursuit of innovation. Whether it’s a Golden Chef trophy on stage or a steaming bowl of soup in the kitchen, both represent the true essence of Chinese culinary spirit.
From Suzhou to Chengdu, from the grace of Jiangnan’s waterways to the boldness of Bashu’s mountains, Chinese flavors are stepping onto the world stage with growing confidence. The “reliability” of Sichuan cuisine is not a slogan—it’s a spirit that embodies craftsmanship, creativity, and heartfelt devotion to Chinese culinary heritage.
The honor of the 34th China Chefs Festival belongs not only to the award winners of today but also to every person who stands by the stove and spreads joy through food. With their hands and ladles, they are creating the warmest flavors of China for the world.
