Chengdu Slow Food congress, festival promote local cuisine

Authors: China Daily

2017-10-20

More than 500 guests from 92 countries and regions recently gathered in Chengdu, capital of Southwest China's Sichuan province, for the Seventh Slow Food International Congress and the 14th Food & Tourism Festival of Chengdu.
The congress, lasting from Sept 29 to Oct 1, is the quadrennial global conference of Slow Food, an international organization founded in 1986 to preserve and promote local cuisine, traditional cooking as an alternative to fast food, and locally oriented farming practices as an alternative to fast food and industrialized mass production of crops.
The organization involves millions of people in more than 160 countries around the world.
Carlo Petrini, founder and president of Slow Food, said at the opening ceremony of the event that he hopes the congress can make a significant contribution to global carbon neutralization.
At the opening ceremony, Chengdu was titled the City of Slow Food, becoming the first in Asia to win the title.
Petrini said some of Chengdu's qualities - such as innovation, elegance, fashion, optimism and friendliness - are in accord with Slow Food's motto: good, clean, and fair. The organization will continue its cooperation with Chengdu by undertaking a number of projects, such as the Slow Food Village, the Slow Food youth education center and the global chef alliance.
Renowned British food writer Fuchsia Dunlop said China has one of the world's most outstanding food cultures, with incomparable complexity. She said the partnership between Chengdu and Slow Food will pass the culture of Sichuan cuisine to future generations.
At the same time, the food and tourism festival highlighted food experience, brands promotion, sightseeing, and cultural and creative businesses.
The main site of the festival was in Anren township in Dayi county, an area specially designed as a tourist destination representing the sights of the early 20th century and highlighting Sichuan, Shaanxi and Guangdong cuisines, allowing tourists to experience a slow lifestyle.
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