Industry professionals exchange ideas at the Nan'an regional competition.

　　By Qiu Feng, Converged Media Reporter | Photos courtesy of the organizers

　　Since the launch of the 2025 Quanzhou Mountain & Sea Chef King Competition—the city's annual culinary skills championship—in September, regional qualifying rounds have been taking place across Quanzhou's counties, cities, and districts. Each locality has been selecting its top culinary talents to advance to the citywide finals.

　　Dozens of Chefs Compete — Abalone-Inspired Dishes Redefine "New Quanzhou Cuisine"

　　On October 10, the Nan'an Regional Qualifier, held alongside the "One County, One Table" Family Banquet Promotion Event, took place in Hongmei Town, Nan'an. Dozens of chefs from local restaurants gathered to showcase their creativity and culinary mastery, filling the venue with enticing aromas and enthusiastic applause.

Taro-Scented Abalone

Mountain & Sea Abalone Tower

Contestants prepare abalone-inspired dishes with creativity and precision.

　　According to Su Quanzhou, President of the Nan'an Chefs Association, the competition serves as a platform to unlock the potential of local ingredients, energize rural revitalization, and promote the deep integration of culture, tourism, and gastronomy.

　　For the Nan'an round, participants were required to create dishes featuring abalone—a prized local delicacy—as the main ingredient. From Abalone Salad with Honeycomb Pastry and Mountain & Sea Abalone Tower to Chicken Braised in Tea Oil with Abalone, the displays were a feast for the eyes.

　　Dishes like Passion Fruit Abalone, served inside fresh passion fruit shells, and Abalone Wrapped in Pork Belly and Shell demonstrated both artistry and ingenuity. Others, including Black Truffle Abalone, Chilled Abalone, Stone Pot Abalone, and Abalone Baked with Oxtail, each presented a unique expression of Quanzhou's evolving culinary identity.

A young chef adds final touches to the dish.

Chefs meticulously plate their creations.

　　Celebrating Heritage Through Innovation

　　Cheng Zhenfang, Senior Registered Chinese Master Chef and Head Judge of the competition, praised the contestants' efforts:

　　"When judging a dish, we always look for color, aroma, and flavor in harmony. The dishes today exemplified excellence and showcased the craftsmanship of Nan'an's chefs. Each creation balanced tradition and innovation, using local ingredients in inventive ways. Featuring abalone—one of China's eight prized delicacies—not only celebrates local ingredients but also supports the development of Quanzhou's regional food supply chain."

　　Notably, this year's Nan'an competition blended traditional Quanzhou cuisine with modern culinary trends. Many young chefs participated, bringing fresh ideas and contemporary presentation styles. Their participation injected new vitality into the competition, transforming time-honored flavors into modern gastronomic experiences.

　　A Citywide Culinary Showcase: The "1+N" Model Expands Across Quanzhou

　　The 2025 Chef King Competition continues to adopt a "1+N" format—one grand citywide final supported by multiple county-level qualifying rounds—ensuring broad participation across all of Quanzhou's jurisdictions. Local commerce departments and industry associations have organized regional contests, with Huian, Jinjiang, and Nan'an already holding theirs, while Luojiang and Yongchun are preparing to follow.

Chefs in Jinjiang present beautifully crafted dishes.

　　According to Chen Shanchun, Executive President and Secretary-General of the Jinjiang Culinary Industry Association:

　　"With support from the Jinjiang Bureau of Commerce and other departments, this year's competition attracted many top chefs and local snack masters. Jinjiang, known for its rich marine culture and premium seafood—such as abalone, sea bass, and red crab—provided abundant inspiration. Contestants skillfully blended traditional techniques with local elements, delivering a unique fusion of flavor and culture."

　　In Yongchun County, Zhang Guowen, President of the Yongchun Culinary Research Association, emphasized that local ingredients are the soul of Quanzhou cuisine. The Yongchun qualifier will feature several traditional dishes from the renowned "Kui Xing Banquet", such as Turtle Rice Cakes, Vinegar Pork Trotters, White Duck Soup, and Glutinous Rice Pancakes.

　　Scoring will be based on live cooking performance and dish execution, with an open category encouraging contestants to use signature local ingredients such as Yongchun pork trotters, white duck, spleen-nourishing herbs (a traditional tonic blend), and prepared Rehmannia root (a classic Chinese herbal ingredient).

　　Industry Collaboration: Tradition Meets Innovation

　　Cheng Zigui, HR Director of Green Island Group, expressed excitement about the event:

　　"Our group has established a Culinary Committee composed of head chefs from all branches. We'll nominate contestants internally through a process of 'store recommendation, hands-on assessment, and committee review.' At Green Island, we value both traditional craftsmanship and cultural storytelling, while encouraging innovation in ingredients, cooking methods, and presentation. This approach aligns with the competition's vision of excellence and creativity."

　　Cheng added that Quanzhou cuisine represents more than flavor—it embodies cultural heritage:

　　"This competition marks a new starting point for us to deepen our commitment to local culinary research and collaborate with peers across the industry. Together, we aim to elevate Quanzhou's dining scene and bring its authentic flavors to a wider audience. We look forward to presenting an unforgettable culinary feast alongside all the contestants."

　　A Culinary Journey from the Mountains to the Sea

　　Through the Mountain & Sea Chef King Competition, Quanzhou continues to celebrate its diverse food heritage—connecting mountain produce with coastal seafood, tradition with innovation, and local talent with global potential. Each regional round not only showcases the skill of Quanzhou's chefs but also strengthens the city's reputation as a rising hub for creative gastronomy and cultural dining experiences.