The Mechanism and Path of Culture Implantation to Enrich Sichuan Cuisine

    YU Daisong， WU Peijun (School of Economics，Xihua University， Chengdu 610o39， China)

    Abstract： Based on the development status of Sichuan cuisine industry and the three existing problems， this paper expounds how cultural implantation can promote the Sichuan cuisine industry by driving the market environment，reconstructing the social attributes of Sichuan cuisine and optimizing the industrial structure. At the same time，by exploring the specific path and scene ofcultural implantation to enrichthe formatofSichuan cuisine，it can provide new ideas and practicalpaths forthe transformation and upgrading of Sichuan cuisine industry，which is of great significance for the inheritance and innovation of local food culture.

    Keywords： cultural implantation; Sichuan cuisine industry; new business forms; innovate

    川菜作为我国八大菜系之一，食材丰富，菜式多样，烹饪方法独特，带有浓郁的地方特色，在我国烹饪史上占有重要地位，同时也形成了独特的川菜文化。近年来，随着全球化的加速和人们对美食文化的日益关注，川菜产业迎来了前所未有的发展机遇。然而，与此同时，川菜产业也面临着诸多挑战，如市场竞争加剧、消费者需求多样化以及文化内涵不足等问题。如何在激烈的市场竞争中实现创新发展，成为川菜产业亟待解决的关键问题 ......