Spatial Patterns of Local Culinary Resources and Their Implications for Culinary Tourism Planning: A Case Study of Leshan
DOI:
https://doi.org/10.56479/ijgr-96Keywords:
Culinary tourism, Local culinary resources, Spatial pattern, Spatial planning, LeshanAbstract
Local culinary resources are an important component of destination identity and tourism experience, yet their spatial organization and implications for regional culinary tourism planning remain insufficiently understood. Taking Leshan as a case study, this research examines the spatial patterns of six representative local culinary resources using 2,234 point-of-interest (POI) records. Standard Deviational Ellipse and Point Density analyses were employed to characterize spatial concentration, directional tendencies, and clustering patterns, while rated scenic areas and the regional road network were incorporated as supporting spatial information for planning interpretation. The results reveal a pronounced core–periphery structure. The culinary POIs are mainly concentrated in the northeastern plain and hilly areas, with relatively sparse distributions in the southwestern mountainous region. Shizhong and Emeishan constitute the dominant culinary cores, together accounting for 68.9% of all POIs. Five of the six culinary categories exhibit a broadly northwest–southeast orientation, and high-density clusters are mainly concentrated in central Leshan and Emeishan, with progressively lower densities toward peripheral mountainous counties. Based on these patterns, a “Dual-core, One Ring, and Three Belts” spatial framework is proposed to strengthen connections among culinary clusters, scenic attractions, and transport corridors. The study demonstrates how fine-scale culinary POI analysis can support destination-scale spatial organization and provides practical implications for more connected and spatially differentiated culinary tourism planning.
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Copyright (c) 2026 Jun Xia, Ying Wang, Linfu Zhu, Kangjia Wei
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