文化植入豐富川菜業(yè)態(tài)的機(jī)理及路徑

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

川菜作為我國(guó)八大菜系之一，食材豐富，菜式多樣，烹飪方法獨(dú)特，帶有濃郁的地方特色，在我國(guó)烹飪史上占有重要地位，同時(shí)也形成了獨(dú)特的川菜文化。（剩余5532字）