川菜国际化进程中食品口味本土化适应策略研究

关键词：川菜；国际化；口味本土化；适应策略；跨文化传播

中图分类号：TS972.12 文献标志码：A 文章编号：1674-0270（2026）01-0189-04

DOl： 10.16043/j.cnki.cfs.2026.01.047

Research on the Localization Adaptation Strategies of Food Flavors in the Internationalization of Sichuan Cuisine

CHENG Jiahui （SichuanBusiness Vocational College，Chengdu 611131， China）

Abstract： Driven by the dual forces of cultural globalization and dietary diversification，Sichuan cuisine，as a representative of China's Eight Great Cuisines，has become acrucial medium forthe international dissemination of Chineseculture.However，its traditional "spicy，numbing，fresh，andsavory"flavorprofilesignificantlydifersfromthe dietary preferences of various countries and regions，and insuficient taste adaptation has become the core botleneck restricting its internationalization. Based on cross-cultural dietary communication theory and drawing on practical cases from overseas markets such as the Netherlands and the United States，this paper systematically analyzes the keyconstraints of flavor localization in Sichuan cuisine's internationalization process.From four dimensions—flavor refinement，ingredientadaptation，dish innovation，and standard construction—a comprehensive strategysystem for Sichuan cuisine's flavor localization adaptation is proposed.The research demonstrates that scientific localization adaptation does not deviate from traditional flavors but rather achieves precise optimization while preserving Sichuan cuisine's core techniques and cultural essence，effectively enhancing the acceptance of overseas consumers.

KeyWords： Sichuan cuisine; internationalization;taste localization;adaptation strategies; intercultural communication

随着“一带一路”倡议的深入推进，中国文化的国际影响力持续提升。（剩余4925字）