Bringing together ingredients from both land and sea, Fujian’s rich culinary heritage takes center stage in the latest episode of China’s Culinary Conference. As the show's Authentic Flavours segment unfolds, traditional Fujianese delicacies are captivating audiences and sparking a surge of food-inspired travel interest. Social media is abuzz with comments like, "I need to visit Fujian for this!" and "This is making me hungry—I could live there!"

　　Airing on March 15 at 6 PM, the eighth episode of China’s Culinary Conference, produced by China Media Group, was broadcast on CCTV-2 and its digital platforms. Showcasing the diverse flavors of Fujian—from the rich aroma of satay sauce to the delicate sweetness of taro and the bold, umami-packed taste of eel—the episode highlights the deep historical roots that define Fujianese cuisine.

　　"Authentic Flavours" Brings Everyday Culinary Art to Life

　　As Confucius once said in The Analects: "One should not grow weary of fine food, nor of finely cut ingredients." This meticulous approach to craftsmanship is reflected in the dedication of Fujian’s culinary masters.

　　In this episode, Chef Xie Jiali from Shishi presents Shiliu Yuni (Pomegranate Taro Paste), a handcrafted delicacy made from local betel nut taro. The dish features a velvety taro paste encasing a savory filling of mushrooms, dried shrimp, water chestnuts, smoked bamboo shoots, and pork, all deep-fried to a golden crisp. With its crunchy exterior, smooth taro center, and umami-rich core, the dish impressed host Gao Bo and food critic Wang Bingbing, offering audiences a new perspective on taro-based cuisine.

　　Meanwhile, Chef Wang Chunnong from Quanzhou showcases a refined take on a home-style favorite—Braised Old Duck with Sea Eel. Only the freshest eel, sourced from Quanzhou’s inner harbor, and free-range duck from the surrounding mountains make the cut, ensuring a broth that is rich, golden, and deeply flavorful. This dish exemplifies the harmony of coastal and inland ingredients, a hallmark of Fujianese gastronomy.

　　From precise ingredient selection to masterful knife skills and time-honored preparation methods, the episode not only highlights the uniqueness of Quanzhou’s food culture but also reflects the local philosophy of “eating well as a way of life.”

　　A Culinary Map of Fujian’s Rich Heritage

　　Nestled between mountains and the sea, Quanzhou enjoys an abundance of premium ingredients and a food culture steeped in centuries-old traditions.

　　Chef Du Wuhan pays homage to this heritage with Satay Beef with Crystal Noodles, a dish that fuses Southeast Asian influences with local Fujianese techniques. The region’s signature satay sauce—introduced by Hokkien migrants returning from the Nanyang region—blends seamlessly with tender beef and translucent noodles, evoking nostalgic memories of diasporic flavors.

　　Meanwhile, Chef Chen Zhiyong from Shishi presents Eight-Treasure Gourd Chicken, a dish steeped in symbolism and tradition. A whole chicken is carefully deboned and filled with an intricate medley of eight flavorful ingredients before being tied into the shape of a gourd—a symbol of prosperity and longevity in Chinese culture. Beyond its rich, aromatic taste, the dish embodies the enduring aspirations for harmony and abundance.

　　Quanzhou’s culinary heritage flows like a river, deeply intertwined with its cultural identity. This episode of China’s Culinary Conference offers an immersive experience, inviting food writers, cultural scholars such as Ouyang Yingzhi, actress Dong Xuan, and international food bloggers like Dai Guangtan (France-China) and Shen Yang to explore the region’s time-honored flavors. Their journey through Quanzhou’s cuisine underscores its role as a bridge between history, tradition, and contemporary appreciation of taste.