Quanzhou, Sept. 12 (Reporter Chen Linghong) —

　　From September to November 2025, Quanzhou will host the Shanhai Chef King Competition (the city's annual culinary skills contest) alongside a new highlight: the release of the Citong Blossom Culinary Guide, the first authoritative restaurant ranking system created for and by the people of Quanzhou. This initiative, which has already drawn significant attention across the food and hospitality industries, aims to showcase Quanzhou's unique culinary culture while boosting standards across the sector.

Scene from the 2024 Chef King Competition (archival image)

　　Why "Citong Blossom"? A Symbol of Hospitality and Heritage

　　"The cuisine of Quanzhou is not just about flavour—it is about cultural inheritance," said Wang Liangri, CEO of Green Island Group. He welcomed the decision to name the guide after Quanzhou's city flower, the citong blossom, which symbolises both warmth and deep-rooted heritage. "Just like how we receive guests in Quanzhou—always with generosity and stories behind every dish. Through this guide, visitors will not only know what to eat but also discover the stories behind Quanzhou's food. It will help local flavours travel beyond borders and reach wider markets."

　　A Boost for Restaurants and a Safeguard for Consumers

　　"The guide will serve as both recognition and motivation for Quanzhou's food and beverage industry," noted Zhan Youlin, founder of Zhonghe Foods. He emphasised that the Chef King Competition has always been known for fairness and transparency, which lends credibility to the upcoming rankings. More importantly, he argued, the guide can act as a form of market supervision: "If a listed restaurant violates regulations, it should be removed. This will prevent problems such as overpriced or deceptive dining practices and raise overall consumer confidence."

　　Calls for Government Support: Ingredients and Talent

　　"Once the guide is launched, government support will be key," said Qiu Shangzhen, founder of the Linjia brand. He stressed the importance of stable supplies of local ingredients such as the Daijun black chicken from Dehua and the Yongchun white duck. Establishing platforms to connect producers and restaurants would strengthen both upstream farming and downstream dining. He also highlighted the need to nurture culinary talent through university programmes and vocational training, building a sustainable pipeline of skilled professionals.

　　From Trendy "Check-in Spots" to Trusted Culinary Experiences

　　According to Chen Shaomeng, founder of the Songxiaojin brand, the Citong Blossom Culinary Guide will help shift consumer focus from "internet-famous restaurants" to those with real quality and reputation. "This will push restaurants to invest more in dishes, ingredients, cooking, and service rather than just marketing," he said. He added that the guide has the potential to elevate dining into a cultural experience. For credibility, he suggested a hybrid evaluation system combining expert reviews, blind tastings, and online popularity. "If the government can provide a platform for young chefs to exchange with culinary veterans, Quanzhou's traditional dishes and cooking culture will be preserved and revitalised."

　　How to Participate

　　Applications must be submitted through local commerce authorities or restaurant associations. Interested businesses and individuals can follow the "Quanzhou Taste" WeChat account, download the application form from the "Chef King Competition" menu, and submit it with the restaurant's official stamp. Materials should be approved by local commerce departments or associations before being sent electronically to the organising committee (qzwd@qzwb.com)