Promotion of Sichuan Dishes as Intangible Cultural Heritage

In 2011, Lee Kum Kee Director Mr. Charlie Lee released a research paper entitled “Sichuan Dish Intangible Cultural Heritage Study”. Lee Kum Kee also signed a Memorandum of Cooperation with the Cuisine Association of Sichuan Province to jointly promote the application of Sichuan dishes as intangible heritage. The success in the application of intangible cultural heritage serves to benefit the protection and inheritance of Sichuan dishes and culinary skills and stimulate similar development of other renowned Chinese cuisines.


  •  

  •