Research on the perception and identity of international students in china on sichuan cuisine food culture from a cross-cultural perspective

In the context of deepening globalization, China, as an ancient cultural country with a long history, has become one of the important factors attracting international students from all over the world. Sichuan cuisine, with its unique flavor of spicy and fragrant, enjoys a high reputation at home and abroad, and has become one of the largest cuisines in Chinese folk. However, international students in China (ISIC) encounter numerous challenges in adapting to and identifying with Sichuan cuisine food culture. This paper employs a questionnaire survey method to find that there are the following problems in the perception and identification of Sichuan cuisine food culture among ISIC, including a low acceptance of Sichuan cuisine ingredients, difficulty in adjusting to the numb and spicy flavors, and personal adaptation difficulties stemming from cultural disparities. This paper proposes suggestions aimed at effectively enhancing the acceptance and sense of identity of ISIC towards Sichuan cuisine food culture, thereby fostering the international dissemination of Sichuan cuisine food culture, bolstering cultural self-confidence and national pride, attracting more international students to study in China, and facilitating global food culture exchanges and mutual learning.