07 · ARCHIVE
Digital Archive
A compiled catalog of the precious physical materials left behind by Master Chen Songru. The items already obtained or authorized by this site are organized below by category for the reference of researchers and enthusiasts. Items marked “To Be Acquired” are known to exist but have not yet been obtained in physical form or authorized for display; leads and tips are welcome at info@chensongru.com.
✦ Enter the Digital Exhibit (immersive scrolling narrative) →
ARCHIVE
Digital Archive
Evidence Level: First-Hand Self-account or direct disciple witness · Physical Physical images or official publications · Independent Cross-verified by third-party media · Biographical Only seen in biography manuscripts · Unverified Conflicting accounts exist
Usage rights note: items marked “Collection of the chef’s family” are used on this site solely for commemorative and research purposes; this does not constitute authorization for reproduction by others. For items marked “Media copyright (verify authorization before use),” any reproduction or commercial use requires independently contacting the original rights holder to verify authorization — this site does not exercise or sublicense such rights on their behalf.
For research citation: the catalog numbers, names, dates, specifications, ownership, sources, and evidence levels of the 72 catalogue entries below (3 of them still sought) have been exported as a structured list — collection-registry.csv (UTF-8, opens directly in Excel/Numbers/spreadsheet software). This list is compiled and exported from this page’s content; the HTML text on this page is always the most current and authoritative version, and the CSV is refreshed in step with page updates — the page prevails in case of any discrepancy. SHA-256 integrity checksums for all 251 files site-wide (125 original images and video posters, 117 thumbnails, 7 videos, 1 subtitle track and 1 IIIF manifest JSON) are also available in fixity-manifest.csv; see the About · Long-Term Preservation section for details.
Metadata crosswalk: most CSV fields correspond to Dublin Core / DCMI Metadata Terms — 编号 (ID)→dc:identifier, 名称 (Title)→dc:title, 年代 (Date)→dc:date, 尺寸规格 (Extent)→dc:extent, 载体材质 (Medium)→dcterms:medium, 权属 (Rights)→dc:rights, 来源 (Provenance)→dcterms:provenance, 类别 (Type)→dc:type, 备注 (Description)→dc:description (this states field correspondence only, not a claim of a full DC-compliant export). The CSV adds a rights_statement_uri column tagging each entry’s copyright status with a standard RightsStatements.org statement (e.g. InC = in copyright, UND = copyright undetermined) for institutions and aggregators to harvest directly; material the site photographed itself (e.g. PH-005) falls outside that vocabulary’s coverage and is honestly left blank rather than assigned an invented code.
HeldSought72 catalogue entries in total: 69 held or licensed; 3 sought — known to exist, but the original or its licence is not yet in our hands. These are marked with a dashed rule.
📜 Manuscripts
| ID | Title | Year | Size | Medium | Ownership | Source | Evidence | Notes |
|---|---|---|---|---|---|---|---|---|
| MS-001 | Chen Songru Autobiography Manuscript | 1980s | A4·68pp | Pen and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Contains multiple revision marks |
| MS-002 |  Sihanouk 60th Birthday Banquet Menu Drafts (Drafts A and B) | 1982 | Letter paper · Draft A 1p + Draft B 2pp | Pen and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Menu for Deng Xiaoping’s banquet for Sihanouk; only page ① of Draft A survives, Draft B is complete; compared dish by dish with the order form in the evidence-comparison exhibition |
| MS-003 | Home-Style Minced Pork Sea Cucumber Recipe Notes | 1970s | 32mo·2pp | Pen and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Recipe precise to the gram |
| MS-004 | Sichuan Restaurant Menu Final Draft | 1988 | A4·~200pp | Pen and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Includes editorial annotations |
| MS-005 | Note About Filling the Premier’s Wine Glass with Water | 1960s | Sticky note·1p | Pen and ink on paper | Collection of the chef’s family | Provided by family | Unverified | Single source, awaiting verification |
| MS-006 |  “The History and Characteristics of Sichuan Cuisine” — Complete 37-Page Manuscript | c. 1980 | A4·37pp | Pen and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Fair copy final draft; a separately bound volume of drafts/lecture notes also exists. Full set at the manuscript exhibit |
| MS-007 |  Sichuan Restaurant Banquet Order Form Stub (Sihanouk 60th Birthday Banquet) | 1982 | Printed form · 1 sheet | Printed form, pen entries | Collection of the chef’s family | Provided by family | First-Hand | Dated “82年11月5日”, 8 tables, 80 guests; read against the draft menus in the evidence-comparison exhibition |
📸 Photographs
| ID | Title | Year | Size | Medium | Ownership | Source | Evidence | Notes |
|---|---|---|---|---|---|---|---|---|
| PH-001 | 1959 Commemorative Photo: Chefs Selected for Transfer to Beijing | 1959 | 6×8in | Gelatin silver print | Collection of the chef’s family | Provided by family | Physical | Group photo of the first Sichuan Restaurant chefs |
| PH-002 | Chen Songru at Work (Kitchen) | 1960s | 4×6in | Gelatin silver print | Collection of the chef’s family | Provided by family | First-Hand | In the midst of cooking |
| PH-003 |  1987 Singapore Demonstration Group Photo | 1987 | 8×10in | Gelatin silver print | Media copyright (verify authorization before use) | News report | Independent | Multiple photos in set |
| PH-004 |  1992 “World Master Chef” Award Ceremony | 1992 | 6×8in | Gelatin silver print | Media copyright (verify authorization before use) | Media report | Independent | Multiple photos in set |
| PH-005 | Chen Tinglong Disciple Initiation Ceremony Group Photo | 2026 | Digital photograph (born-digital) | Digital photograph (born-digital) | Photographed by this site and the event organizers | Event site | Independent | Initiation ceremony at the Kitchen God Temple |
| PH-006 |  March 1959: Speaking at the District Workers’ Congress | 1959.3 | Unknown | Gelatin silver print | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-007 |  April 1959: Preparing Char Siu Chicken at Shengdeng Temple | 1959.4 | Unknown | Gelatin silver print | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-008 |  June 1959: Farewell Gathering at Shengdeng Temple | 1959.6 | Unknown | Gelatin silver print | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-009 |  Beidaihe holiday reward group photo | Unknown · re-dated to likely summer 1962 | Unknown | Gelatin silver print | Collection of the chef’s family | Provided by family | First-Hand | Received from the family in July 2026; the original caption dates it to 1959, but the author of Songfeng Ruren re-dates it to likely summer 1962 (summer clothing; the hardship years; the calendar mismatch — see Unit 07 of the 1959 exhibition) |
| PH-010 |  1978 Culinary Technician Certificate | 1978 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-011 |  1980 Beijing Sichuan Restaurant Work ID | 1980 | Unknown | Printed card, ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-012 |  Credential of a Deputy to the Beijing Municipal People’s Congress, 1981 | 1981 | Unknown | Printed card, ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-013 |  1983 Compendium of Chinese Cooking Advisory Appointment | 1983 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-014 |  1983 Outstanding Party Member Award (for 1982) | 1983 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-015 |  1984 “Six Merits Worker” Honor Certificate | 1984 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-016 |  1984 Xicheng District Science Association Activist Award | 1984 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-017 |  1984 Outstanding Party Member Award (for 1983) | 1984 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-018 |  1985 Heilongjiang Institute of Commerce Culinary Advisor Certificate | 1985 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-019 |  1985 Outstanding Party Member Award (for 1984) | 1985 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-020 |  1986 Special Grade Chinese Chef Title Certificate | 1986 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-021 |  1986 Outstanding Party Member Award (for 1985) | 1986 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-022 |  1987 Outstanding Party Member Award | 1987 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-023 |  1988 Special-Grade Technician Rating Committee Appointment | 1988 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-024 |  1988 Outstanding Party Member Award | 1988 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-025 |  1988 Xicheng District Culinary Assessment Committee Appointment | 1988 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-026 |  1990 Beijing Sichuan Restaurant Work ID | 1990 | Unknown | Printed card, ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-027 |  Record of Party Membership Date | Date uncertain | Unknown | Ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Newly obtained from family, July 2026 |
| PH-028 |  Chen Songru greeting guests at the 1987 Singapore event | 1987 | 8×10 in | Gelatin silver print | Media copyright (authorization must be verified before use) | News report | Independent | One of a newly obtained photo set, July 2026 |
| PH-029 |  Chen Songru touring the venue to applause at the 1987 Singapore event | 1987 | 8×10 in | Gelatin silver print | Media copyright (authorization must be verified before use) | News report | Independent | One of a newly obtained photo set, July 2026 |
| PH-030 |  Inside page of the 1987 Singapore banquet menu | 1987 | 8×10 in | Gelatin silver print | Media copyright (authorization must be verified before use) | News report | Independent | One of a newly obtained photo set, July 2026 |
| PH-031 |  1987 Singapore team group photo with panda mascot | 1987 | 8×10 in | Gelatin silver print | Media copyright (authorization must be verified before use) | News report | Independent | One of a newly obtained photo set, July 2026 |
| PH-032 |  Chen Tinglong with Peng Yali and Chen Lijun at discipleship ceremony | 2023.5.29 | Digital photograph (born-digital) | Digital photograph (born-digital) | Collection of disciples and family | Event footage | Independent | Mianzhu discipleship ceremony |
| PH-033 |  Du Fu Poetry & Wine Culture Festival discipleship ceremony site | 2023.5.29 | Digital photograph (born-digital) | Digital photograph (born-digital) | Collection of disciples and family | Event footage | Independent | Mianzhu ceremony backdrop |
| PH-034 |  Deng Xiaoping, Yang Shangkun and others with Sichuan Restaurant staff | Undated | — | Gelatin silver print | Collection of the chef’s family | Provided by family | First-Hand | Identified by the family; date and occasion not recorded |
📌 Unidentified persons: the identities of some individuals in group photos have yet to be confirmed. If you have information, please email info@chensongru.com.
🏅 Certificates & Medals
| ID | Title | Year | Size | Medium | Ownership | Source | Evidence | Notes |
|---|---|---|---|---|---|---|---|---|
| CE-001 | “World Master Chef Association” Oriental Cuisine Annual Honor Certificate | 1992 | A3 | Letterpress and ink on paper | Original ownership unknown (reproduced via media report) | Media report | Independent | Only recipient in China that year |
| CE-002 | Beijing Sichuan Restaurant Appointment Letter | 1959 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Inaugural head chef appointment letter |
| CE-003 | North Korea Chollima Medal | 1962/1986 | Unknown | Struck metal | Collection of the chef’s family (no image of the object obtained) | Mentioned by family | Unverified | Two conflicting years recorded |
| CE-004 | China Cuisine Association Honorary Council Membership Certificate | 1980s | Unknown | Letterpress and ink on paper | Unknown (to be acquired) | Mentioned in biography | Biographical | Physical copy yet to be acquired |
| CE-005 |  Beijing Culinary Association Honor Certificate | 1986.1.20 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | Independent | Inscribed “Culinary work is a supreme honor”; commends him for “outstanding achievement in the culinary profession”; signatory confirmed by family as Xi Zhongxun |
| CE-006 |  China Cuisine Association Honor Certificate | 1989.4 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | Independent | Commends him for “over thirty years in the culinary profession, having contributed to the development of China’s culinary industry” |
| CE-007 |  Culinary Lecturer Appointment Letter | 1991.9.10 | Unknown | Letterpress and ink on paper | Collection of the chef’s family | Provided by family | First-Hand | Appointment No. (009), five-year term |
| CE-008 |  Peng Yali’s Discipleship Pledge | 2023.7.3 | Digital photograph (born-digital) | Ink on paper | Collection of disciples and family | Provided by disciple | Independent | Master-disciple relationship with Chen Tinglong established |
| CE-009 |  Discipleship Wooden Plaque (Master Chen Tinglong · Disciple Peng Yali) | 2023 | Digital photograph (born-digital) | Carved and inked wood | Collection of disciples and family | Provided by disciple | Independent | Nine witnesses, including Lu Chaohua |
| CE-010 |  Peng Yali’s Discipleship Certification | 2023.5 | Digital photograph (born-digital) | Letterpress and ink on paper | Collection of disciples and family | Provided by disciple | Independent | Certified by Sichuan Provincial Food Culture Research Society |
| CE-011 |  Chen Lijun’s Discipleship Certification | 2023.5 | Digital photograph (born-digital) | Letterpress and ink on paper | Collection of disciples and family | Provided by disciple | Independent | Certified by Sichuan Provincial Food Culture Research Society |
📌 To be acquired: some certificates have not yet been obtained as physical images. Family members or those with information are welcome to contribute.
📰 News Clippings
| ID | Title | Date | Medium | Ownership | Source | Evidence | Notes |
|---|---|---|---|---|---|---|---|
| NC-001 |  “Chinese Culinary Master Says: Deng Xiaoping Loves Fish-Fragrant Vegetables, Mao Zedong and Zhou Enlai Share the Same Taste” | 1987.8.4 | Newspaper/magazine clipping (photocopy) | This site holds a photocopy; original ownership unknown | Shin Min Daily News, Singapore · by Zhou Yuqin | Physical | Photocopy on file |
| NC-002 |  “A Flash of the Spatula: Mao Zedong Got Hooked — Sichuan Master Chen Songru’s Real Skill” | 1987.8.4 | Newspaper/magazine clipping (photocopy) | This site holds a photocopy; original ownership unknown | Lianhe Wanbao (南洋·星洲联合晚报), Singapore · by Ou Fuli | Physical | Photocopy on file |
| NC-003 |  “A Famed Sichuan Chef in Service to Chairman Mao” | 1999.9.18 | Newspaper/magazine clipping (photocopy) | This site holds a photocopy; original ownership unknown | China Tourism News · written by Chen Tinglong | Physical | Details the 1961 cooking for Mao Zedong |
| NC-004 |  “State Banquet of Sichuan Cuisine” banquet menu booklet (two pages) | 1987.8.8—28 | Newspaper/magazine clipping (photocopy) | This site holds a photocopy; original ownership unknown | Singapore China Restaurant × Beijing Sichuan Restaurant × Xiangshan Hotel | Physical | Includes biography and dish photos |
| NC-005 |  “Culinary Trendsetter: Son of the ‘Imperial Chef’” — Interview with Chen Tinglong | Unknown | Newspaper/magazine clipping (photocopy) | This site holds a photocopy; original ownership unknown | Magazine feature | Independent | Two-page interview |
| NC-006 |  “Record of Sichuan Cuisine in the Capital” — Interview with Huang Ziyun, Chen Songru, and Gan Guoqing | 1991.12 | Newspaper/magazine clipping (photocopy) | This site holds a photocopy; original ownership unknown | Bauhinia Magazine · by Xu Hong (pages 68–69, two pages) | Physical | Records the popularity of mapo tofu and dandan noodles in Beijing |
| NC-007 |  Full front page carrying “A Turn of the Spatula: Mao Zedong Got Hooked” | 1987.8.4 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《南洋·星洲联合晚报》（新加坡）头版 | Object | Digital image from NewspaperSG, National Library Board, Singapore |
| NC-008 |  Full front page carrying “Deng Xiaoping Loves Fish-Fragrant Rape Greens” | 1987.8.4 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《新明日报》（新加坡）头版 | Object | Digital image from NewspaperSG, National Library Board, Singapore |
| NC-009 |  “Authentic Sichuan: Hot but Not Parching — Tasting the Master’s Selected Dishes” | 1987.8.5 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《南洋·星洲联合晚报》（新加坡）第4版·区富礼 | Object | Digital image from NewspaperSG, National Library Board, Singapore |
| NC-010 |  Full-page advertisement for “Taste of Sichuan: State Banquet of Sichuan Cuisine” | 1987.8.10 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《新明日报》（新加坡）本国新闻③ | Object | Digital image from NewspaperSG, National Library Board, Singapore |
| NC-011 |  “A Selection of Chinese Sichuan Cuisine” — full-page feature | 1987.8.12 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《南洋·星洲联合晚报》（新加坡）第7版·食家·李若莲 | Object | Digital image from NewspaperSG, National Library Board, Singapore |
| NC-012 |  “The Asian Food Festival Is Here” and the “State Banquet of Sichuan Cuisine” column | 1987.8.22 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《联合早报》（新加坡）饮食天地 | Object | Digital image from NewspaperSG, National Library Board, Singapore |
| NC-013 |  “Eating Authentic Chinese Sichuan Food” | 1987.8.22 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《新明日报》（新加坡）第11版·周末茶座·李丽施 | Object | Digital image from NewspaperSG, National Library Board, Singapore |
| NC-014 |  “Grand prize for the State Banquet of Sichuan Cuisine drawn by roulette” | 1987.9.9 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《南洋·星洲联合晚报》（新加坡）第8版 | Object | Digital image from NewspaperSG, National Library Board, Singapore |
| NC-015 |  The Straits Times, 11 August 1987, page 4 · bilingual feature interview | 1987.8.11 | Newspaper database page image | Copyright with the original publishers; shown here as fair dealing | 《海峡时报》（新加坡）第4版 | Object | Digital image from NewspaperSG, National Library Board, Singapore |
📖 Publications
| ID | Title | Published | Publisher | Ownership | CIP Data | Evidence | Notes |
|---|---|---|---|---|---|---|---|
| BK-001 | 160 Authentic Sichuan Recipes (later retitled 160 Varieties of Authentic Sichuan) | 1991.12 | Jindun Press | Publicly published (copyright held by original publisher) | Cover/CIP confirmed | Physical | 17 reprints; title evolved over time |
| BK-002 | The Beijing Sichuan Restaurant Cookbook | 1989 | Sichuan Science and Technology Press | Publicly published (copyright held by original publisher) | Cover/CIP confirmed | Physical | Includes state banquet recipes; details of its making added August 2026: commissioned from Chen Songru in the 1980s by the Sichuan Science and Technology Press; assembled from the four hundred–odd dishes he had set down year by year since the 1970s, with house specialities added; first printing just over nine thousand copies, of which he received fifty and the rest were given by the restaurant to institutions rather than sold — hence its rarity |
| BK-003 Vol.1 |  Authentic Techniques of Chinese Sichuan Masters: Chen Songru, Volume 1 | 2025 | Sichuan Literature and Art Publishing House | Publicly published (copyright held by original publisher) | Cover confirmed | Independent | Contains original Sihanouk menu manuscript |
| BK-003 Vol.2 |  Authentic Techniques of Chinese Sichuan Masters: Chen Songru, Volume 2 | 2025 | Sichuan Literature and Art Publishing House | Publicly published (copyright held by original publisher) | Cover confirmed | Independent | One of a three-volume set |
| BK-003 Vol.3 |  Authentic Techniques of Chinese Sichuan Masters: Chen Songru, Volume 3 | 2025 | Sichuan Literature and Art Publishing House | Publicly published (copyright held by original publisher) | Cover confirmed | Independent | One of a three-volume set |
1959 · A TURNING POINT
1959: Before and After Arriving in Beijing
From a front-line chef at the Chengdu Commerce Bureau’s district center restaurant to being transferred to Beijing and entering Zhongnanhai three times to cook for Mao Zedong — 1959 was the pivotal turning point in Chen Songru’s life. The four photographs below trace a few moments from before and after he left Chengdu for Beijing.
1959.3 · Chengdu · In March 1959, Chen Songru speaks at the Commerce Bureau district center restaurant’s quarterly workers’ congress1959.4.13 · Chengdu · On April 13, 1959, Chen Songru (front row, wearing a hat) prepares char siu chicken at Shengdeng Temple (the center restaurant)1959.6.27 · Departing Chengdu for Beijing · On June 27, 1959, all staff of the Shengdeng Temple food service department see off Director Chen Songru as he departs Chengdu for BeijingBeidaihe · dating disputed · Beidaihe holiday reward group photo (far left: Chen Songru; the other two are award recipients from other units). The original caption ties it to his first meal cooked for Mao Zedong in 1959; the author of Songfeng Ruren finds the summer of 1962 more plausible — see Unit 07 of the 1959 exhibition.
MANUSCRIPT · Full Manuscript
37 Pages: The Complete Fair-Copy Manuscript of “The History and Characteristics of Sichuan Cuisine”
Chen Songru’s handwritten fair-copy essay “The History and Characteristics of Sichuan Cuisine,” running to 37 pages, written on letterhead marked “Beijing Sichuan Restaurant — For Official Use,” in neat handwriting with clearly divided paragraphs. Thumbnails of the complete manuscript are shown below; click any image to view it at full resolution. For the full curatorial commentary and page-by-page reading, see the 37 Pages: The Sichuan Cuisine He Wrote by Hand exhibit.
Page ① · General discussion of the origins of Sichuan cuisine
Page ② · The formation of Sichuan cuisine · local produce
Page ③ · Famous seasoning products and ‘Southern dishes, Sichuan flavor; northern dishes, Sichuan cooking’
Page ④ · High-end banquet / standard banquet / everyday meal dishes
Page ⑤ · Home-style dishes and the opening of ‘The Characteristics of Sichuan Cuisine’
Page ⑥ · Careful ingredient selection / precise knife work / careful matching of ingredients
Page ⑦ · Varied cooking methods and the principle of quick stir-frying
Page ⑧ · Diversity of flavor — ‘working relentlessly on flavor’
Page ⑨ · General framework of the eleven hot-dish and twelve cold-dish flavor profiles
Page ⑩ · Fish-fragrant / ginger-vinegar / sour-hot / lychee / sweet-fragrant flavor profiles
Page ⑪ · Twelve cold-dish flavor profiles (first half)
Page ⑫ · Twelve cold-dish flavor profiles (second half)
Page ⑬ · A treatise on the use of chili
Page ⑭ · ‘The Flavor of Sichuan Cuisine’ — no two kinds of numbing or heat are ever quite the same
Page ⑮ · Recipe · Mapo tofu — ingredients and method
Page ⑯ · Origin · The history of mapo tofu — ‘never underestimate the women of the kitchen’
Page ⑰ · Varietal lineage · Chili’s arrival in Sichuan and its varietal lineage
Page ⑱ · Products & the case for chili as a main ingredient · Chili products — ‘chili can also serve as a main ingredient’
Page ⑲ · Recipe · Water-boiled beef — ingredients and method
Page ⑳ · Origin · The history of water-boiled beef — the wisdom of the salt workers
Page ㉑ · Origin (part 1) · Kung pao chicken — the sizzled-chili flavor profile and the origin story of Ding Baozhen
Page ㉒ · Origin (part 2) & recipe · Kung pao chicken — origin story continued, and ingredients
Page ㉓ · Method & derivative dishes · Kung pao chicken — method, and the wider kung pao family of dishes
Page ㉔ · Bean paste legend & home-style flavor · The legend of Pixian bean paste and a general account of the home-style flavor
Page ㉕ · Recipe & the home-style family · Home-style minced-pork sea cucumber — ingredients and method
Page ㉖ · Flavor overview & recipe · General discussion of the fish-fragrant flavor and the ingredients for fish-fragrant shredded pork
Page ㉗ · Method & 39-dish family · Method for fish-fragrant shredded pork, and 39 dishes in the fish-fragrant family
Page ㉘ · Origin debate & pickled chili method · Debate over the origin of the fish-fragrant flavor, and the method for pickled chili
Page ㉙ · Flavor profile & origin · The strange flavor — the origin of the name ‘strange,’ and folk street vendors
Page ㉚ · Recipe & variants · Strange-flavor shredded chicken — ingredients and method
Page ㉛ · Recipe · Sizzling rice with pork slices — ingredients and method
Page ㉜ · The ‘singing dish’ · Sizzling rice with pork slices — the ‘dish that sings’ and the chef’s resourcefulness
Page ㉝ · Foreign-guest anecdote · Sizzling rice with pork slices — the anecdote of the critic’s special trip
Page ㉞ · Origin & method · Husband-and-wife lung slices — the Guo family’s origin story and method
Page ㉟ · Origin & method · Red-oil boiled dumplings (Zhong’s Dumplings) — origin and method
Page ㊱ · Origin & method · Dan dan noodles — the origin of the carrying-pole street vendor and the method
Page ㊲ · Final page · ‘Sichuan Tangyuan’ — the origin of Lai’s tangyuan, closing the manuscript
CERTIFICATES
Certificate Gallery: Original Honor Certificate Images
21 scanned originals of certificates, appointment letters, and work IDs — newly provided by the family in July 2026 together with items already held by this site — spanning 1978 to 1991, arranged chronologically. Click any image to view it enlarged.
1978.6.5 · On June 5, 1978, the Beijing Municipal Revolutionary Committee Office awarded Chen Songru the “Culinary Technician” certificate1980.1.1 · Beijing Sichuan Restaurant work ID, issued January 1, 19801981.12.10 · On December 10, 1981, Chen Songru’s Sichuan Restaurant delegate ID1983.4.27 · On April 27, 1983, appointment letter naming Chen Songru a member of the Advisory Committee for Compendium of Chinese Cooking1983.5.3 · On May 3, 1983, awarded the “Outstanding Communist Party Member” certificate for 19821984.2 · In February 1984, the Beijing Municipal First Service Bureau awarded Chen Songru the “Six Merits Worker” honor for 19831984.5.18 · On May 18, 1984, awarded the “Outstanding Communist Party Member” certificate for 19831984.12 · In December 1984, the Xicheng District Science and Technology Association honored Chen Songru as a “Xicheng District Science Association Activist”1985.3.31 · On March 31, 1985, certificate appointing Chen Songru as culinary technical advisor to the Heilongjiang Institute of Commerce1985.6.20 · On June 20, 1985, awarded the “Outstanding Communist Party Member” certificate for 19841986.1.20 · Beijing Culinary Association Honor Certificate, dated January 20, 1986, inscribed “Culinary work is a supreme honor,” commending Comrade Chen Songru for outstanding achievement in the culinary profession. The signatory has been confirmed by the family as Xi Zhongxun1986.2.7 · Special Grade Chinese Chef title certificate, issued February 7, 19861986.6.28 · On June 28, 1986, awarded the “Outstanding Communist Party Member” certificate for 19851987.6.25 · On June 25, 1987, awarded the “Outstanding Party Member” certificate for 19871988.2 · In February 1988, the Beijing Food Service Industry Workers’ Technician Assessment Committee appointed Chen Songru as “Assessment Committee Member for Special-Grade Technician Rating”1988.6.24 · On June 24, 1988, awarded the “Outstanding Party Member” certificate for 19881988.8.26 · On August 26, 1988, the Beijing Xicheng District Culinary Skills Assessment Committee appointed Chen Songru as a committee member1989.4 · China Cuisine Association Honor Certificate, dated April 1989, commending Comrade Chen Songru for “over thirty years in the culinary profession, having made contributions to the development of China’s culinary industry.” Confirmed by family1990.12.8 · Beijing Sichuan Restaurant work ID, issued December 8, 19901991.9.10 · Appointment Letter No. (009), dated September 10, 1991, in which a unit of the Chinese People’s Liberation Army appointed “Special-Grade Culinary Technician Chen Songru” as lecturer, for a term of five yearsDate uncertain · Record of Chen Songru’s Communist Party membership date
1987 · ABROAD
Singapore Performances
From August 8 to 28, 1987, Chen Songru led eight master chefs from the Sichuan Restaurant and Xiangshan Hotel to Singapore to present the “State Banquet Sichuan Cuisine Selection,” a 21-day run that took the city by storm — local papers dubbed him a “national treasure of Chinese Sichuan cuisine.” The five photographs below capture several moments from the event.1
1987.8.8 · Event banner reading “State Banquet of Sichuan Cuisine,” presented by Chen Songru and eight fellow master chefs
1987.8 · Chen Songru warmly shakes hands to welcome guests from the host organization
1987.8 · Chen Songru tours the venue as guests applaud enthusiastically
1987.8 · Banquet menu inside page, bilingual Chinese-English
1987.8 · Chen Songru leads his team in a group photo with a panda mascot
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Call for Contributions: This site continues to collect physical materials related to Master Chen Songru (manuscripts, photographs, certificates, clippings, publications, etc.). If you hold relevant items and are willing to share them for cataloging and display, please email info@chensongru.com — this is the official submission channel that reaches the site operator directly (the guestbook on the Community → page is saved only in your local browser and cannot be seen by the operator). All items will be credited with the contributor’s information (with your consent).
Sources
- Independent sourceThe title “national-treasure master of Chinese Sichuan cuisine” is confirmed by a videotape kept by the family (digitised and released August 2026, see the 21 Days in Singapore exhibition) as having been conferred by the Singapore press during the 1987 visit. The composition of the eight chefs (six from the Beijing Sichuan Restaurant, two from the Xiangshan Hotel) comes from Chen Songru’s autobiography; the run of dates “8-8-1987~28-8-1987” is visible on the venue banner in both photographs and film.↩