China News Service, Chengdu, February 21 (Reporter He Shaoqing) The Chengdu Culinary Association issued a notice on the 20th: a famous Chengdu culinary theorist, a Sichuan cuisine meritorious craftsman, a Sichuan cuisine scholar, and the winner of the Sichuan cuisine Lifetime Achievement Award, known as the "Sichuan cuisine living dictionary" Known as the expert consultant of Sichuan Culinary Association and Chengdu Culinary Association, Hu Lianquan died of illness on February 20 at the age of 79.

　　It is understood that as the winner of the Sichuan Cuisine Lifetime Achievement Award, Hu Lianquan’s important contribution is that since 1979, he has personally and co-edited a number of Sichuan cuisine cooking books, including "Popular Sichuan Cuisine", "Family Sichuan Cuisine" and "Sichuan Cuisine Cooking Book".

Among them, "Popular Sichuan Cuisine" has been reprinted 35 times since its publication in 1979, with more than 1.4 million copies in continuous printing, and won the "National Excellent Bestseller" award.

　　Hu Lianquan organized and participated in the formulation of the industry standards for traditional Sichuan cuisine, and he has written the best-selling book "Sichuan Cuisine".

He and Liu Jiancheng co-authored "Family Sichuan Cuisine" and "New Records of Feasts and Feasts," a collection of more than 2,500 Sichuan dishes, which have a huge influence and far-reaching dissemination.

Hu Lianquan also serves as the executive director of the Sichuan Cuisine Association, a member of the compilation committee of "Sichuan Provincial Chronicle, Sichuan Cuisine Chronicle", a member of the multi-level technical title assessment team, and the leader of the assessment team. He was once selected as one of the "Top Ten Bibliophiles" in Chengdu.

　　In the evening of that day, the news of Mr. Hu Lianquan's death shook the Sichuan cuisine world.

Chinese veteran Sichuan cuisine master Wang Kaifa and apprentice Li Zuomin got the news and immediately set off for the funeral home.

On February 12, they also visited the sick Hu Lianquan. Although the old man was mentally weak at the time, he was very excited when talking about Sichuan cuisine culture and shared many thoughts and opinions.

　　"I met Hu Lianquan in the 1960s. He worked in a Chengdu Catering Company, and I was a chef in a restaurant. In the decades of interaction, he has always maintained his enthusiasm and serious attitude towards Sichuan cuisine culture, as well as his attitude towards Sichuan cuisine. All aspects of Sichuan cuisine are well understood and familiar," Wang Kaifa said.

　　Hearing the news of Mr. Hu Lianquan's passing away, Wang Xudong, the former editor-in-chief of Sichuan Cooking Magazine, said: "Hu Lianquan and I have always maintained a teacher-friend relationship in the past 40 years. This is not only reflected in our long-term support for Sichuan Cooking He is an industry veteran who gives me advice from time to time in my professional research on the history and culture of modern Sichuan cuisine and the development and evolution of traditional Sichuan cuisine. He is a master who deserves to be remembered forever by people in the entire Sichuan cuisine industry."

　　Since 2018, Li Zuomin and Hu Lianquan have been in close contact with Hu Lianquan because he wrote the oral record "Master taught me to eat Sichuan cuisine". figure.

Knowing the news of Hu Lianquan's death, Li Zuomin said: "In recent years, my team and I have been doing some rescue work for the oral history of Sichuan cuisine. When he went to see Mr. Hu on the 12th, he also talked to me about two things with great interest. When I was young, I agreed to come back for an interview with me when the spring flowers were blooming, and agreed on the direction of the interview. For example, the background and process of writing the book "Popular Sichuan Cuisine" has now become a pity! Mr. Hu's departure is a major event in the Sichuan cuisine world. Loss!" (End)