百味松如
1921-1993
National Banquet Sichuan Cuisine Chen Songru Technique and Culture Study Expert Committee
Founded by Chen Songru's eldest son Chen Tinglong under the auspices of the Sichuan Food Culture Research Association, dedicated to the study, preservation, and promotion of Chen-style Sichuan cuisine techniques. This page compiles its founding background, team composition, and recent activities. Sources that have not been independently verified are noted as such.
Founding Background & Ceremony
Date & Organizing Body
April 28, 2022 — The "National Banquet Sichuan Cuisine Chen Songru Technique and Culture Study Expert Committee" under the Sichuan Food Culture Research Association was officially established in Chengdu. Association President Yin Huaguo presented the committee plaque to Chen Tinglong; Vice President and Secretary-General Liu Yapeng read the Sichuan Food Research Association (2022) No. 10 document, appointing Chen Tinglong as Vice President of the Sichuan Food Culture Research Association and inaugural Chair of the Expert Committee.
The "Five Emphases" Vision
In his inaugural address, Chen Tinglong stated: "Our Chen-style master-disciple lineage has now found an institutional home — from now on we can grow and thrive under this organization." The committee's guiding principles are summarized as the "Five Emphases": Emphasis on Integrity, Emphasis on Diligence, Emphasis on Dedication, Emphasis on Unity, and Emphasis on Results. The work plan includes publishing a book within one year, organizing activity evaluations, conducting vocational skills training, and developing ingredient supply chains, among other initiatives.
Committee Roster
The roster below is compiled from online sources and has not been independently verified — consult with caution.
Major Recent Activities
2nd World Sichuan Cuisine Conference: First Donation
Chen Tinglong donated 21 items of Chen Songru's manuscripts and personal treasured items to the Ziyang Municipal Party Committee and Government, including two published works, the original banquet menu for Deng Xiaoping's reception of King Norodom Sihanouk, group photos with central leadership, and over one hundred pages of handwritten notes. The manuscripts document approximately 30 recipes and proprietary formulas including Snowflake Chicken. An industry figure had once offered tens of thousands of yuan to acquire them but was politely declined.
Official Establishment of the Committee
The Sichuan Food Culture Research Association formally conferred the committee status, with Chen Tinglong serving as its inaugural Chair.
Xinjin District Partnership: "National Banquet Sichuan Cuisine Heritage R&D Base"
In partnership with the Chengdu Xinjin District Catering Association, the committee awarded "National Banquet Sichuan Cuisine Technique Researcher" certificates to eight Xinjin master chefs including Qin Gang. Chen Tinglong delivered a keynote on "Sichuan Cuisine Culture and the Food Industry," highlighting Xinjin-born culinary luminaries such as "Sichuan Cuisine King" Wang Haiquan, "National Treasure-level Sichuan Cuisine Master" Huang Ziyun, and "Sichuan Cuisine Virtuoso" Luo Guorong.
"Reading Sichuan Cuisine · Tasting Intangible Heritage" Document Donation Event
Donated Chen Songru's work manuscripts and precious historical materials from Beijing Sichuan Restaurant to the Sichuan Provincial Intangible Cultural Heritage Protection Center and the Sichuan Historical Society's Sichuan Cuisine Oral History Committee. Leaders from the Sichuan Provincial Party Committee Propaganda Department and the Provincial Department of Culture and Tourism attended and issued collection certificates. The event introduced independent third-party witnesses (Yang Xiaocheng, Wang Kaifa, Wang Gang) for the first time — see the Lineage page for details.
Chen Tinglong's Five Apprentice-Taking Ceremonies
Yue Qiangxin (Chengxin Restaurant, three-kowtow ceremony) → Zhou Qinglong, Tang Shiyin (May 9, 2022, Xinduhui Banquet Center; Xiao Jianming and Ziyang Catering Association Executive President Qin Zhaoming in attendance; Zhou Qinglong, b. 1983, learned from village chefs in his youth before founding a catering company; Tang Shiyin worked his way up from odd jobs and cold-dish preparation in Guangdong before earning a Level 1 Cold Cuisine Chef certification) → Chen Ming, Yi Dongxiao (c. 2023–2024, Ziyang Fangyuan Hotel) → Chen Jiajun, Wu Xinman, Shu Qiao (October 18, 2025, Chengdu Sichuan Cuisine Museum, with Chen Songru's memorial tablet present for veneration) → Dai Qianbin, Yan Yinxia, Wang Ziqiang, Zhang Weidong (May 16, 2026, Chengdu Sichuan Cuisine Museum, Kitchen God Shrine). In nearly sixty years of practice, over one hundred disciples have sought him out to pay respects as master.
Master Zhang Chuyi's Apprentice Ceremony · Three Generations Together
Chen Tinglong attended as one of Zhang Chuyi's honored teachers, witnessing three generations of master and disciple together under one roof.
Documentary
During the research process, an approximately 9.4-minute memorial documentary about Chen Songru was obtained (with additional segments on Chen Tinglong's current preservation work).
Documentary key points: Chen Songru's birthplace specified as "Miaoshan Village, Laojun Town, Yanjiang District, Ziyang"; his 1987 Singapore performance dates precisely recorded as "August 8–August 28"; later-life honors include "Advanced Worker" and "Six-Good Employee"; the 1992 award "Yellow Mandarin Jacket of the Culinary World" detail; and subsequent segments on Chen Tinglong's later work and new disciple Liu Bo (an aquaculture entrepreneur who "independently developed unmanned aquaculture vessels"), reflecting contemporary industry integration.
Committee-related News
On July 25, 2019, Chen Tinglong donated 21 items — Chen Songru's manuscripts and personal effects — to the Ziyang Municipal Party Committee, predating the 2024 donation event.
Report on Chen Tinglong's first formal apprenticeship ceremony (disciple Yue Qiangxin), witnessed by over 50 culinary professionals and 20+ Chen family proteges.
Confirms that Chen Tinglong currently serves as Chair of the "National Banquet Sichuan Cuisine Chen Songru Technique and Culture Study Expert Committee."
Chen Tinglong donated Chen Songru's working manuscripts and precious historical materials from Beijing Sichuan Restaurant to the Sichuan Provincial Intangible Cultural Heritage Protection Center and the Sichuan History Society's Sichuan Cuisine Oral History Committee.
Coverage of a gathering of Sichuan cuisine masters to discuss the preservation of intangible cultural heritage.
For a full list of independent sources, see the News page.