Quanzhou’s Culinary Heritage Takes Center Stage

　　March 1, Evening

　　CCTV’s China Culinary Masters

　　Fujian Segment – First Round

　　Featured Chefs:

　　Lin Huiyang

　　Chen Hengxi

　　Meng Fantong

　　Li Zhenyu

　　Each chef presented a signature dish, offering a glimpse into Quanzhou’s unique culinary traditions.

　　Featured Dishes

　　Golden Oyster Omelette – Lin Huiyang

　　Chef Lin Huiyang masterfully flips a Golden Oyster Omelette, showcasing the plump, golden oysters harvested from Xunpu’s unique coastal waters.

　　"Xunpu boasts the finest oysters in Quanzhou."

　　Chef Lin Huiyang crafted an elevated version of Golden Oyster Omelette (Hai Li Jian), using premium Huang Hai oysters harvested from Xunpu’s brackish waters. With a minimalist yet masterful approach, the dish accentuates the oysters’ plump texture and the signature umami-sweetness characteristic of Quanzhou cuisine.

　　Dongbi Dragon Pearl – Chen Hengxi

　　Chef Chen Hengxi presents Dongbi Dragon Pearl, a dish inspired by Quanzhou’s historic Kaiyuan Temple, blending delicate sweetness and savoury depth.

　　A century ago, Quanzhou master chef Zhang Chunhuo was inspired by the renowned Dongbi Longyan (Dragon Eye Fruit) from Kaiyuan Temple and created Dongbi Dragon Pearl, a dish that harmonizes sweet and savoury flavours. On stage, Chef Chen Hengxi revived this heritage dish, presenting a refined modern take while showcasing the Minnan people’s enduring commitment to culinary tradition.

　　Braised Scallion Eel – Meng Fantong

　　Braised Scallion Eel (Cong Shao Tongxin Man), a dish traditionally enjoyed during festive celebrations.

　　Jinjiang’s historic Yuantong Port was once famed for its Wu Er Eel, a delicacy treasured by Quanzhou locals. Chef Meng Fantong, originally from Northeast China but now deeply immersed in Quanzhou cuisine, prepared Braised Scallion Eel (Cong Shao Tongxin Man), a dish traditionally enjoyed during festive celebrations. The combination of fragrant scallions, a rich umami glaze, and tender eel encapsulates the essence of Quanzhou’s culinary heritage while offering a fresh perspective from an outsider’s lens.

　　Imperial Baoguo Pastries – Li Zhenyu

　　Chef Li Zhenyu meticulously plates Imperial Baoguo Pastries, honouring his ancestor Li Guangdi and his legacy in Quanzhou’s culinary history.

　　Legend has it that after retiring from imperial service, Qing Dynasty minister Li Guangdi introduced palace-style pastries to his hometown, Anxi. As his 13th-generation descendant, Chef Li Zhenyu reimagined this legacy with Imperial Baoguo Pastries (Baoguo Shijin), presenting an assortment of traditional treats that pay tribute to his ancestor’s contributions. This dish embodies the Li family’s dedication to cultural preservation, carried forward through the art of food.