Abstract: The concept of Luzhou cuisine and the notion to nominate it as the common regional cuisine of southern Sichuan Province and name card of southern Sichuan urban agglomeration proposed by Luzhou-a proposal well based on profound historical and social background-represent one of the three historical achievements of four decades’ splendid development of Sichuan cuisine. As formation and development of Luzhou cuisine result from a rich local food culture of southern Sichuan, to create an independent cuisine system around this area is to make an important contribution to the catering industry of southern Sichuan and even that of the whole Sichuan in general. To create and then develop such a Luzhou cuisine, it is necessary to offer university courses, establish research institutes, publish academic journals, organize competitions, exhibitions and academic seminars, encourage personnel inheritance, advocate craftsmanship, and realize corporate development of Luzhou cuisine.

Key words: Luzhou cuisine, Sichuan cuisine, southern Sichuan Province, Luzhou, capital of good food