To deepen the exploration of Quanzhou's traditional food culture and advance the market-oriented development of its "Citong Banquet" IP matrix, the fourth session of the Qingyue Youth Night School launched its inaugural culinary workshop on July 26. Jointly organized by the Licheng District Committee of the Communist Youth League, the Licheng District Commerce Bureau, and Shiwei Restaurant, the event brought together 30 young participants to learn how to prepare two local delicacies: Mianxianhu(vermicelli soup) and Juan(fried meat rolls).

　　Unveiling the Citong Snack Banquet

　　Mr. Zhuang Jian'an, founder of Shiwei Restaurant, introduced the cultural significance and history of the Citong Snack Banquet. He emphasized that it represents not just food, but a living heritage of Quanzhou's culinary traditions. Mr. Zhuang pointed out that marinated dishes are not unique to Chaoshan cuisine—Quanzhou boasts its own specialty, Drunken Blood Clams(prepared with a cooked marinade), which participants would learn to make in a subsequent workshop.

　　Hands-On Learning: Crafting Fried Meat Rolls (Juan)

　　Instructors began by detailing the selection of ingredients and preparation techniques for Juan. From marinating the filling to wrapping the rolls in tofu skin, each step was demonstrated meticulously. When participants struggled with sealing the rolls or preventing the filling from spilling, instructors patiently demonstrated how to press the edges firmly and use an egg wash to secure the wraps, ensuring the rolls were both aesthetically pleasing and intact.

　　Mastering Vermicelli Soup (Mianxianhu)

　　Mr. Zhuang stressed that freshness is the soul of Mianxianhu. Instructors demonstrated how to prepare a rich broth and add ingredients at precisely the right time. A unique tip—adding a few drops of homemade Danggui(Chinese angelica) wine after cooking—was revealed as the "secret ingredient" that elevates the dish's aroma. Participants gathered to sample the soup and add the wine themselves, sparking curiosity and appreciation for this traditional nuance.

　　Tasting and Appreciation

　　The freshly fried Juanboasted a golden, crispy exterior with juicy fillings, accentuated by the sweetness of water chestnuts and the fragrance of scallions. The Mianxianhudelivered a smooth texture and rich broth, enhanced by the subtle herbal notes of the Dangguiwine. When paired with accompaniments like vinegar-marinated pork, offal, or duck blood, the dish offered complex layers of flavor.

　　Participants were also introduced to other local specialties like Tangguo(sweet rice cakes) and Drunken Blood Clams, which will be covered in depth in future sessions.

　　Context and Impact

　　This initiative is part of Quanzhou's broader effort to promote its culinary heritage and boost its bid for UNESCO's "Creative City of Gastronomy" designation. The "Citong Snack Banquet" aims to showcase the city's diverse street food culture and maritime influences. By integrating cultural storytelling with hands-on learning, the program engages young locals in preserving and innovating traditional cuisine while attracting global attention.

　　Note: The workshop series includes future sessions on sweet rice cakes, four-fruit soup, vinegar-marinated pork, and drunken blood clams.