- Updates
- News
Quanzhou Net, July 28 (By Chen Yunqing, Wang Yongzheng, intern Deng Junyan / Text; Chen Xiaoyang / Photos)
From July 25 to 26, the fragrant aromas of sizzling ingredients and clanging woks filled the Naxin Building of Quanzhou Hotel. The "Rising Bull Power, Full Duck Vigor" 2025 Quanzhou Beef and Jiangmoyang Specialty Culinary Skills Competition kicked off here, drawing over 100 chefs to showcase their craftsmanship. Through this event, the ancient flavors of Quanzhou's intangible cultural heritage were reimagined for a global audience.
Competition Launch Ceremony
A Culinary Fiesta Blending Legacy and Innovation
The two-day event buzzed with energy as chefs donned pristine whites and wielded gleaming utensils. Local residents, tourists, student journalists, and social media influencers flocked to witness the spectacle. "Quanzhou's essence lies in the steam of Jiangmoyang's clay pot and the rich broth of beef noodles," said Jian Guohong, Deputy Director of the Quanzhou Commerce Bureau and Executive Director of the city's UNESCO Gastronomy bid office. "Our goal is to transform these iconic dishes into a global calling card for Quanzhou, ensuring its culinary legacy thrives for generations."
To guarantee fairness, organizers implemented strict protocols:
· Full video documentation of judging and competition areas.
· Sealed judges' phones to prevent bias.
· Anonymous contestant numbers to eliminate commercial influence.
· Standardized scoring systems and unified ingredients (e.g., Quanzhou's native yam, sesame oil, and duck breeds).
Young Reporters Immersed in Coverage
Old Crafts Meet New Inspirations
In the cooking zone, chefs showcased their mastery:
· Li Shifu (Taiwan Business Investment Zone): A 42-year veteran slow-cooked beef brisket in aromatic curry sauce, emphasizing "Quanzhou's beef should melt in your mouth with a hint of spice."
· Lin Shifu (Licheng District): Infused beef hotpot with regional flavors, declaring, "Quanzhou cuisine is as inclusive as its people—this dish celebrates our cultural mosaic."
· Hong Shifu (Fengze District): Mastered the delicate balance of ginger, oil, and duck in Jiangmoyang, noting, "The secret lies in respecting nature's flavors while innovating for today's palate."
Volunteers and young attendees also played a vital role. Liu from Southeast Charity remarked, "Witnessing these artisans up close inspires us to preserve our culinary heritage." Student journalists eagerly captured every moment, eager to share Quanzhou's flavors with the world.
Judges Deliberate Over Dishes
Experts Weigh In: Balancing Tradition and Scalability
Lead judge Cheng Zhenfang emphasized the competition's dual purpose: "Scores were close because all chefs pushed boundaries. This isn't just a contest—it's a collective leap toward excellence." Experts proposed strategies to globalize Quanzhou's dishes:
· Wang Jingqiang (Wuhan University): "Package zongzi-style beef slices or vacuum-sealed Jiangmoyang for tourists."
· Hu Manrong (Quanzhou Cuisine Association): "Develop 'ready-to-go' kits for hotels and e-commerce to spread Quanzhou's taste globally."
· Liu Shuyun (Quanzhou Catering Association): "Adapt recipes to diverse tastes—thicker sauces for some, lighter broths for others—without losing authenticity."
The competition crowned champions across categories, with winners set to mentor industry peers and refine recipes for international appeal. Organizers stressed: "Our aim is to turn street-food classics into global brands, ensuring Quanzhou's culinary DNA thrives in every corner of the world."
For updates on award ceremonies and online culinary challenges, stay tuned!
Return List