Blending ancient traditions with contemporary tastes, the 2024 "New Min Cuisine: Best of Quanzhou" Mountain-Sea Chef King Competition brought together culinary elites from across Quanzhou. Held on September 27 at Jin Hua People's Square, this prestigious event featured over 100 participating restaurants and nearly 200 chefs, showcasing their culinary mastery to inject fresh vitality into the city's food industry. The event also underscored Quanzhou's bid to become a "City of Gastronomy" under UNESCO.

　　Witnessed by provincial and city leaders, as well as prominent culinary figures, the event culminated in a grand award ceremony that marked the successful conclusion of the competition.

　　Award Ceremony of the 2024 "New Min Cuisine: Best of Quanzhou" Mountain-Sea Chef King Competition

　　A Culinary Spectacle of 200+ Dishes

　　The competition kicked off with the "Renowned Chefs" segment, where top chefs from Quanzhou showcased their passion and creativity. Incorporating the flavours of both mountains and seas, they transformed fresh seafood and rich local ingredients into culinary masterpieces. Each dish told a story, reflecting Quanzhou's history, culture, and traditions.

　　Highlights included dishes such as charcoal-grilled golden abalone, premium duck soup, Tieguanyin tea-smoked pigeon, and braised beef shank with aged tangerine peel. The atmosphere was electric as participants vied for top honours.

Intense Action at the Competition Site

　　This year's event set a new benchmark in scale, participation, and interactive engagement. Each of the 200+ dishes underwent rigorous evaluation by a panel of expert judges.

　　Master Chef Cheng Zhenfang, a veteran national-level judge and senior evaluator, praised the contestants for their innovative approaches. He noted how traditional ingredients like sea cucumber were reimagined using Western culinary techniques such as pan-searing, moving beyond conventional methods like stewing and braising.

Dish Exhibition Area

　　Future Path for New Min Cuisine

　　Hu Manrong, Vice President of the Fujian Culinary Association, highlighted the need for "authentic innovation" in New Min Cuisine. According to Hu, the development of Min cuisine involves refining traditional techniques while adapting to modern preferences for health-conscious, aesthetically pleasing, and balanced meals. Chefs must innovate in preparation methods, ingredient combinations, and presentation to keep the cuisine vibrant and relevant.

Selected Dishes by Renowned Chefs

　　Liu Shuwen, President of the Quanzhou Culinary Association, described this year's competition as a harmonious blend of tradition and innovation. He emphasised the importance of preserving the core essence of Quanzhou cuisine—"authentic flavours with mountain-sea fusion"—while pushing boundaries through bold experimentation.

　　A Platform for Culinary Excellence

　　A spokesperson from the Quanzhou Commerce Bureau described the event as a major milestone for the local food industry. This year, the "1+N" model was adopted, with the main final in Quanzhou and preliminary competitions held across six counties, including Anxi and Shishi. Over the course of a month, participants engaged in public voting, expert reviews, and on-site contests, resulting in:

　　· 10 "Innovative Mountain-Sea Culinary Stars"

　　· 20 Rising Culinary Stars

　　· 30 Innovative Restaurants

　　· 30 Signature Dishes

　　· 30 Creative Snacks

Innovative Snack Showcase

　　Award Ceremony Highlights

　　At the award ceremony, the top 10 winners received the honourary title of "Quanzhou Master Chefs," certified by six prominent industry associations. This marked the first time such recognition was awarded, further elevating the status of Quanzhou cuisine.

　　Notably, Professor Wang Jingqiang, an esteemed expert in gastronomy, delivered a keynote speech on the global significance of Quanzhou cuisine, outlining its role in the city's development. He urged chefs to preserve traditional "ancient flavours" while innovating with modern techniques and integrating Quanzhou's culinary heritage into global gastronomy.

Crowds at the "Signature Dishes of each Country" Exhibition

　　Fostering Culinary Heritage

　　Fostering Culinary Heritage reflects Quanzhou's dedication to preserving traditional culinary practices while promoting a health-conscious food culture. This philosophy ensures that local gastronomy retains its unique identity while adapting to contemporary dietary trends.

　　The "1+N Model": A Blueprint for Success

　　The "1+N Model" represents a strategic framework where a centralised grand finale is preceded by multiple regional preliminaries, fostering widespread participation and inclusivity. This approach enhances engagement and representation in culinary events.

　　Celebrating Achievements

　　At 7 PM, the award ceremony for the 2024 Quanzhou Mountain-Sea Culinary Championship celebrated notable achievements, including the inaugural "Quanzhou Culinary Masters" title. Endorsed by six industry associations, this accolade highlights its prestige in strengthening Quanzhou's culinary brand.

　　Quanzhou: Bridging Tradition and Innovation

　　Professor Wang Jingqiang of Huaqiao University delivered a keynote address emphasising Quanzhou cuisine's role in global gastronomy. He advocated for blending traditional "ancient flavours" with modern innovation to elevate food quality, dining experiences, and service standards.

　　Professor Wang proposed expanding the "One County, One Signature Dish" initiative into a broader "One Store, One Signature Feast" framework to enrich Quanzhou's culinary offerings. He stressed preserving culinary heritage while embracing innovation, promoting precision in traditional recipes, creativity in new dishes, and refinement of everyday snacks. Establishing a standardised system rooted in Quanzhou's culinary philosophy ensures the city's gastronomy remains authentic while appealing to modern palates.

　　Black Pearl's Entry into Quanzhou

　　Tang Yan, Head of the Black Pearl Restaurant Guide, announced the guide's official launch in Quanzhou in 2025, alongside a joint event in 2026 to unveil its annual edition. Often called "China's Michelin," Black Pearl's inclusion of Quanzhou will enhance its international reputation and draw food enthusiasts worldwide. Tang praised Quanzhou's rich culinary fusion, calling it a cornerstone of Chinese gastronomy.

　　United Commitment to a Culinary Vision

　　Culinary leaders and industry associations pledged their support for Quanzhou's bid to become a UNESCO "World City of Gastronomy." This initiative aspires to position Quanzhou as a global destination for food lovers.

　　Passing the Torch: Culinary Heritage in Action

　　A key highlight of the event was the apprentice ceremony of Master Cheng Zhenfang, a veteran of Quanzhou's culinary scene for over 40 years. A 2021 inductee into the "Chinese Culinary Masters Hall of Fame," Cheng welcomed over 50 apprentices into the "Cheng Family Team," symbolising the next generation of culinary talent. Cheng urged the community to uphold traditional values while embracing innovation, steering Quanzhou towards its gastronomic goals.

　　Quanzhou cuisine, with its rich heritage and forward-thinking spirit, is poised to captivate global audiences and secure its status as a culinary treasure.

　　Li Yaguang, former Vice President of the China Culinary Association, leads a team to support Quanzhou's application for the title of "City of Gastronomy."

　　Crowds gather at the "One County, One Signature Dish" exhibition area.

　　Prof. Wang Jingqiang delivers a keynote on "Quanzhou Cuisine's Global Role and Opportunities as a 'City of Gastronomy.'

　　The Black Pearl Restaurant Guide will officially launch in Quanzhou in 2025.

　　Tang Yan, Head of the Black Pearl Restaurant Guide, discusses its partnership with Quanzhou.

　　Representatives of Quanzhou's culinary industry pledge support for the "City of Gastronomy" initiative.