中国川菜杂志社微信号：CDCCZZ-028中国川菜微杂志最值得关注的微信媒体，定期推送大西南文化，四川特色烹饪菜肴技术转让，同城活动，吃喝玩乐，新闻信息，商家优惠，爱心捐助，情感驿站等优质内容欢迎订阅！2020年纸质版、电子版订阅征订中，请读者朋友添加微信：17780709990联系咨询。
展现川菜魅力传承和弘扬川菜技术烹饪技术权威发布做最专业的微信内容平台专业中国川菜杂志传媒
微信手机同号：17780709990抖音搜索“Andre1”中国川菜杂志传媒QQ：616386177中国川菜以菜系命名的专业杂志
《中国川菜》杂志社事业部四川特色火锅炒料，全套配方技术培训班面向全国招生培训，每月一号滚动报名开班，学期两周由专业烹饪大师在实体店现场传授，另有川式凉菜，热菜，小吃，炖品类系列菜式教学，欢迎咨询报名。
重庆鸡公煲配方和制作技术流程2980元/套。（四套配方：麻辣、香辣、蒜香、泡椒）
2019年秋冬简阳羊肉汤短训班10月起开班通知，学费12000元实地技术培训+汤锅配方。
成都串串香小火锅配方和制作技术流程（一、底料制作配方：+二、底料炒制技术流程：+三、串串香小火锅老油的制作：+四、老油制作：+五、切配技术流程：+六、特色牛肉等原料腌码配方和流程：+七、串串制作注意事项：+八、糍粑辣椒的制作：
八项全套/6000元 本配方适合热吃、凉吃两种制作配方技术流程）
（内附本刊和腾讯广告与内容无关）
《中国川菜》是川菜产业化建设的重要角色
在四川省府和成都市委领导“发展川菜品牌优势”，“川菜是一个世界性符号”精神的号召下，“中国川菜产业化基地”建设在四川及成都各地兴建，中国川菜事业部是以全面推动四川美食之旅一带一路为着手，将在全川精选和推出具有四川不同区域美食合作基地作为后期活动的配套工作。为进一步将合作配合基地的各项工作落实到位，中国川菜事业部将针对合作基地餐饮企业的具体情况来完成细化到位的餐饮合作托管，运用事业部的有效管理帮助合作企业在品牌、服务、产品、推广上成为具备高要求和实际营运优异的接待能力，从根本上具备川菜餐饮企业在中外美食一带一路的代表性四川餐饮标杆企业。《中国川菜》杂志社事业部将是川菜产业化建设宣传中的重要角色。
Under the leadership of the Sichuan Provincial Government and the Chengdu Municipal Committee to “develop the Sichuan brand advantage” and the “Steamed Sichuan is a worldwide symbol”, the “China Sichuan Vegetable Industrialization Base” was built in Sichuan and Chengdu, and the Sichuan Sichuan Vegetable Division is comprehensive. Promoting the Sichuan Food Tour will be carried out along the way, and will be selected and launched in Sichuan as a supporting activity for the later activities. In order to further implement the cooperation and cooperation of the base, the Sichuan Sichuan Food Department will complete the detailed catering cooperation and custody for the specific conditions of the cooperative base catering enterprises, and use the effective management of the business department to help the cooperative enterprises in the brand, service, and The product and promotion have become the representative hospitality benchmarking enterprises with high requirements and excellent operational experience, and basically have the Sichuan food and beverage enterprises in the Chinese and foreign cuisines. The "China Sichuan Cuisine" magazine business unit will be an important role in the promotion of Sichuan cuisine industrialization.
《中国川菜》杂志社事业部的责任与功能
⒈ 是持续宣传川菜产业化建设的喉舌
《中国川菜》是宣传川菜的主流媒体，以持续正面宣传四川和成都川菜产业化为主旋律，并能及时将四川和成都关于发展川菜产业化的各项方针政策传达出去，在省内外营造出良好的社会舆论氛围，不断加强川菜产业化的影响力度。
⒉ 是探索研究川菜产业化建设的阵地
《中国川菜》是宣传川菜的主流媒体，在展示美景、美食和美人的同时，可以与有关川菜方面专家们一道，探索研究川菜产业化建设课题，为各级党委政府当好参谋，引导川菜产业化可持续发展。
1. It is a mouthpiece that continues to publicize the industrialization of Sichuan cuisine.
"China Sichuan Cuisine" is the mainstream media for promoting Sichuan cuisine. It continues to positively promote the industrialization of Sichuan and Chengdu Sichuan cuisine, and can timely convey the guidelines and policies of Sichuan and Chengdu on the industrialization of Sichuan cuisine, and create a good environment both inside and outside the province. The atmosphere of public opinion has continuously strengthened the influence of the industrialization of Sichuan cuisine.
2. Is to explore the position of the industrialization of Sichuan cuisine
"China Sichuan Cuisine" is the mainstream media for promoting Sichuan cuisine. While displaying beautiful scenery, food and beauty, we can work with experts on Sichuan cuisine to explore and study the industrialization of Sichuan cuisine, and serve as a good staff member at all levels of the party committee and government to guide the Sichuan cuisine industry. Sustainable development.
⒊ 是展示反映川菜产业化成就的平台
《中国川菜》是宣传报导川菜的主流媒体，可以及时宣传川菜产业化建设中的优秀企业、先进人物、先进事迹，宣传川菜生产企业管理创新和技术革新，推进川菜产业的经济技术进步，落实科学发展观，宣传川菜产业化进程和川菜产业改革发展的优秀成就。
4. 更专业权威的全球推广效应
《中国川菜》杂志其迅速的发展，越来越多的受到国内外专业领域的关注，杂志社事业部目前在与本刊国外建立的分社之间展开一系列的美食一带一路的活动推广取得很好的实际价值意义，鉴于杂志社现有美国、加拿大、法国、捷克、日本、韩国、台湾等地区的分社与分支机构是面向全球美食爱好者以及相关行业公开推广的专业部门，其卓越的全球推广作用是不可言喻的。
5、作为一份专业的餐饮与旅游读本
《中国川菜》杂志 更多的参与和策划了一系列的行业大事的推广与整合，2007年与CCTV-2成功举办中国四川电视烹饪大赛，2008年以来的海峡两岸餐饮、旅游行业的交流和国际性各类活动，成功的将四川省不同餐饮旅游事业推动到一个崭新的高度，2017年被新华社推荐评选为中国十家新媒体之一，作为一家专业的媒体平台成功的将业内的优秀企业推向全球各个领域。
3. It is a platform to showcase the achievements of Sichuan cuisine industrialization.
"China Sichuan Cuisine" is the mainstream media for the promotion of Sichuan cuisine. It can timely publicize the outstanding enterprises, advanced figures and advanced deeds in the industrialization of Sichuan cuisine, publicize the management innovation and technological innovation of Sichuan cuisine production enterprises, promote the economic and technological progress of the Sichuan cuisine industry, and implement science. The concept of development, publicizing the process of industrialization of Sichuan cuisine and the outstanding achievements of the reform and development of Sichuan cuisine industry.
4. More professional and authoritative global promotion effect
The rapid development of "China Sichuan Cuisine" magazine has attracted more and more attention from professional fields at home and abroad. The magazine business department is currently promoting a series of food and beverage activities between the branches established in the foreign journals. Good practical value, in view of the magazine's existing branches and branches in the United States, Canada, France, Czech Republic, Japan, South Korea, Taiwan and other regions are open to the global food lovers and related industries, the outstanding global sector, its outstanding global The promotion is inexplicable.
5. As a professional catering and travel reader
"China Sichuan Cuisine" magazine has participated in and planned a series of promotion and integration of a series of industry events. In 2007, CCTV-2 successfully held the China Sichuan TV Cooking Competition. Since 2008, the cross-strait catering and tourism industry exchanges and international Various activities have successfully promoted different food and beverage tourism in Sichuan Province to a new height. In 2017, it was selected by Xinhua News Agency as one of the ten new media in China. As a professional media platform, it has successfully launched outstanding enterprises in the industry. Pushed to all areas of the world.
《中国川菜》杂志社传媒主要人员介绍：
汪世容，新华社《中国经营报》全国餐饮专家团顾问，《中国川菜》杂志社社长、捷中文化艺术科技协会秘书长、四川省川菜餐饮协会秘书长、台湾餐饮职业工会有给职总顾问、中国烹饪大师、国家中式烹饪特一级技师，主要分管杂志社对内对外的一切管理工作。
Wang Shirong, consultant of the National Restaurant Expert Group of China Business News, Xinhua News Agency, President of China Sichuan Cuisine Magazine, Secretary General of Jiezhong Culture and Art Science Association, Secretary General of Sichuan Sichuan Food and Beverage Association, and Taiwan Food and Beverage Professional Union , Chinese cooking masters, national Chinese cooking special first-level technicians, mainly in charge of the magazine's internal and external management work.
姓名 欧禹成 职务 美术总编辑
欧禹成，《中国川菜》杂志社事业部总经理，四川餐饮品牌营运管理策划导师，主要分管杂志社总部与国外分社以及事业部国内外合作管理工作。
Name Ou Yucheng Position Art Editor
Ou Yucheng, General Manager of "China Sichuan Cuisine" Magazine Business Department, Sichuan Food and Beverage Brand Operation Management Planning Instructor, mainly in charge of the cooperation and management of the magazine headquarters and foreign branches and business departments at home and abroad.
China Sichuan Cuisine Magazine Division is committed to providing brand creation services for all catering customers, various types of individual products, catering and entrepreneurship, technical services, group meal management, catering tea ceremony, franchise chain, operation management, risk management, etc.
《中国川菜》杂志社合作的国外餐饮、媒体、企业分布世界各地。捷中文化艺术科技中心、加拿大《中国川菜》杂志分社、加拿大四川文化艺术中心、美国洛杉矶“锦城里”、捷克布拉格“成都酒家”、日本东京“赵阳料理”、韩国首尔“烧烤王”以及国内诸多餐饮品牌都有着紧密的技术合作与媒体支持！
The foreign catering, media and enterprises of the "China Sichuan Cuisine" magazine are distributed all over the world. Jiezhong Culture and Art Technology Center, Canada's "China Sichuan Cuisine" magazine branch, Canada Sichuan Culture and Art Center, Los Angeles "Jinchengli", Czech Prague "Chengdu Restaurant", Tokyo "Zhaoyang Cuisine", Seoul, Korea "Barbecue King" And many domestic food and beverage brands have close technical cooperation and media support!
《中国川菜》杂志社传媒总社特邀荣誉技术总顾问及川菜技术总编辑团队：
"China Sichuan Cuisine" magazine media agency invited the honorary technical general counsel and Sichuan cuisine technical editorial team:
姓名 缪青元 职务 烹饪技术总编
Name Yan Qingyuan Title Culinary Technology Editor
缪青元，男，1952年出生，高级技师，中国烹饪大师，国家一级评委，四川省烹饪协会常务理事、专家顾问，四川省商务学院客座教授，甘肃陇南师专客座教授，眉山东坡烹饪学院客座教授，川菜老师傅传统技艺研习会会长，现任成都青龙正街饭店管理公司董事长。
1969年参加工作，师从川菜一代宗师曾国华老先生。1981年进入青龙正街饭店，历任主厨、厨师长、经理、总经理、董事长。用近千道创新传统菜，将一个濒临倒闭的国营餐厅带入了四川省名牌餐饮企业的行列，一度发展到30余家分店。饭店菜品曾多次获得各项荣誉。1990年，“烟熏正街卤鸭”获四川省“优质名小吃”称号；1992年，“烟熏正街卤鸭”获成都市“优质小吃”金奖；2010年，“宫保鸡丁”“红烧什锦”获得四川首届烹饪大赛金奖。
缪大师制作的“反弹琵琶”糖醋脆皮鱼30来，至今仍是饭店的当家菜品。在饭店经营管理方面，观念朴实无华，始终面向大众，菜品丰富，味美而实惠，尤以传统家常味菜品见长，深得消费者喜爱和好评。做为当今川菜烹饪界最具权威的理论及实际操作大师之一，致力于川菜文化及技艺的整理和传承工作，先后被省内外多家学院聘为客座教授，2017年被授予川菜辉煌30年“功勋匠人”称号。2018年入选《中国烹饪大师名师百人作品精选》第十卷，2019年应邀出任《中国川菜》杂志社首席烹饪技术编辑总顾问。
Yan Qingyuan, male, born in 1952, senior technician, Chinese culinary master, national first-class judge, executive director and expert consultant of Sichuan Cuisine Association, visiting professor of Sichuan Business College, visiting professor of Gannan Weinan Teachers College, guest of Meishan Dongpo Cuisine College Professor, President of Sichuan Traditional Crafts Workshop, is currently the Chairman of Chengdu Qinglong Zhengjie Hotel Management Company.
He joined the work in 1969 and studied under the old master of Sichuan cuisine, Mr. Zeng Guohua. In 1981, he entered the Qinglong Zhengjie Hotel and served as the chef, chef, manager, general manager and chairman. With nearly a thousand innovative traditional dishes, a state-owned restaurant that is on the verge of bankruptcy has been brought into the ranks of Sichuan famous brand catering enterprises, and once developed to more than 30 branches. The restaurant has won many honors many times. In 1990, “Smoke-Fried Street Duck” won the title of “Quality Famous Snack” in Sichuan Province; in 1992, “Smoke-Fried Street Duck” won the gold prize of “Quality Snack” in Chengdu; in 2010, “Kung Pao Chicken” “Red Braised Assorted” won the gold medal in the first Sichuan cooking competition.
The “rebound 琵琶” sweet and sour crispy fish made by Master 缪 is still the restaurant of the hotel. In terms of hotel management, the concept is unpretentious, always facing the public, the dishes are rich, delicious and affordable, especially the traditional home-cooked dishes, which are well received by consumers. As one of the most authoritative theories and practical masters of the Sichuan cuisine industry, he is dedicated to the organization and inheritance of Sichuan cuisine and skills. He has been hired as a visiting professor by many colleges and universities in the province. In 2017, he was awarded the 30th anniversary of Sichuan cuisine. "Made the craftsman" title. In 2018, he was selected as the tenth volume of "Selection of 100 Masters of Chinese Culinary Masters". In 2019, he was invited to be the chief editor of the chief cooking technology editor of "China Sichuan Cuisine" magazine.
姓名 魏家荣 职务 烹饪技术主编
Name Wei Jiarong Title Editor of Cooking Technology
姓名 汪杰 职务烹饪技术总编辑
Name Wang Jie Chief Editor of Title Cooking Technology
中国国际图书贸易集团携手中国川菜杂志传媒将川菜推向全球，图片展示为英国伦敦国际优秀期刊展览。
《中国川菜》杂志2006年创刊以来参与和策划了一系列的行业大事的推广与整合，2007年成功举办CCTV全国电视烹饪大赛四川赛区比赛，2008年以来的海峡两岸餐饮、旅游行业的交流和国际性各类活动，成功的将四川省不同餐饮旅游事业推动到一个崭新的高度。2015~2017年度被新华社中国经营报推荐评选为中国十家新媒体之一，《中国川菜》杂志传媒创始人汪世容连续三年被授予全国餐饮文化杰出贡献者荣誉称号，应中国经营报全国餐饮专家导师团邀请出任导师团全国40名导师之一，2019年6月应邀担任中国川菜百菜百味全球川菜推广大使。作为一家专业的烹饪媒体平台成功的将业内的优秀企业推向全球各地，2015年初始与捷中科技艺术协会一道成功将四川烹饪艺术大赛在布拉格市举办，2018年至今《中国川菜》杂志传媒已经成立的国外分社有加拿大安大略分社、日本东京分社、韩国仁川分社、美国纽约分社。
China International Book Trade Group and China Sichuan Food Magazine have promoted Sichuan cuisine to the world, and the photo shows the London International Excellent Journal Exhibition.
Since its inception in 2006, China Sichuan Cuisine has participated in and planned a series of promotion and integration of major industry events. In 2007, it successfully hosted the CCTV National TV Cooking Competition in Sichuan, and since the beginning of 2008, the cross-strait catering and tourism industry exchanges and international Various activities have successfully promoted the different food and beverage tourism undertakings in Sichuan Province to a new height. In 2015~2017, it was recommended by Xinhua News Agency China Business News as one of China's ten new media. Wang Shirong, the founder of China Sichuan Cuisine magazine, was awarded the honorary title of National Food and Culture Outstanding Contributor for three consecutive years. The expert tutor group was invited to be one of the 40 tutors of the national tutor group. In June 2019, he was invited to serve as the promotion ambassador of Sichuan Sichuan cuisine and Sichuan cuisine. As a professional cooking media platform, it has successfully promoted outstanding enterprises in the world to all over the world. In 2015, it successfully held the Sichuan Culinary Arts Competition in Prague together with the Czech-Chinese Science and Technology Association. From 2018 to the present, “China Sichuan Cuisine” magazine has already The foreign branches established include Ontario Branch of Canada, Tokyo Branch of Japan, Incheon Branch of South Korea, and New York Branch of the United States.
《中国川菜》杂志社积极参与组织中外美食一带一路的系列活动
"China Sichuan Cuisine" magazine actively participates in the series of activities of organizing Chinese and foreign cuisines along the Belt and Road.
配方特惠月
《中国川菜》杂志社事业部推荐特色配方系列：
一、干锅牛蛙酱料配方 干锅牛蛙红油配方 干锅牛蛙底料香料配方 干锅牛蛙 烹制技术流程 四合一全套配方 售价388元
二、正宗四川成都白家肥肠粉，重庆五种爆款酸辣粉标准配方360元/套。
三、冷锅串串 串串红油 串串混合油 串串底料老汤 四合一配方出售全套388元
四、四川风味辣卤“火锅油卤”配方以及制作流程360元/套。
五、四川毛血旺底料配方及烹饪制作流程360元/套。
六、重庆辣子鸡配方及制作详细流程360元/套。
七、正宗跷脚牛肉滋补汤锅配方及详细流程技术5000元。
八、成都特色冒菜配方及技术流程1200元/套。
九、成都双流老妈兔头卤水配方（五香味、秘制辣卤味）1200元/套。
十、四川传统小吃类凉菜钵钵鸡调味配方技术制作流程1200元/套。
十一、重庆小面（荤、素两大类）调味配方制作技术/全套1200元。
十二、成都串串香小火锅配方和制作技术流程（一、底料制作配方：+二、底料炒制技术流程：+三、串串香小火锅老油的制作：+四、老油制作：+五、切配技术流程：+六、特色牛肉等原料腌码配方和流程：+七、串串制作注意事项：+八、糍粑辣椒的制作：
八项全套/6000元）
十三、重庆鸡公煲配方和制作技术流程2980元/套。（四套配方：麻辣、香辣、蒜香、泡椒）
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《中国川菜》杂志社事业部培训基地四川火锅底料、红油配方转让以及实地培训即日开始滚动报名，学期两周包食宿、包学会、包开店、包后期升级服务，培训学习基地由四川知名火锅实体店与《中国川菜》杂志社事业部培训基地共同创办，每月一号开班。
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