From March 1st, China’s Grand Food Festival, presented by China Central Television (CCTV) and aired on multiple platforms, has been captivating audiences with a feast of flavours from across the nation. Quanzhou’s culinary team took centre stage, introducing the concept of authentic traditional flavours in this high-stakes competition showcasing Fujian’s finest culinary artistry. Thirteen master chefs from Quanzhou dazzled the nation with over 20 signature dishes, including oyster omelette, ginger duck, and the iconic Eight-Treasure Gourd Chicken, securing a well-earned spotlight on the national stage.

　　Rediscovering Quanzhou’s Culinary Heritage

　　In the first round of the competition, Quanzhou’s chefs impressed judges with their ability to transform the region’s abundant land and sea offerings into exquisite dishes. Lin Huiyang, a culinary artisan, showcased the finest Yellow Sea Oysters from Xunpu, crafting a seemingly simple yet flavour-packed oyster omelette that highlighted the seafood’s natural sweetness and richness.

　　Continuing the legacy of Quanzhou’s famed cuisine, Chen Hengxi presented Dongbi Longzhu, a century-old dish originally created by renowned chef Zhang Chunhuo using the premium Dongbi longan fruit from the ancient Kaiyuan Temple. His masterful recreation captivated both the palate and the imagination, underscoring the Minnan people's deep-rooted respect for culinary traditions.

　　Adding a fresh perspective, chef Meng Fantong, originally from Northeast China but now a Quanzhou resident, introduced Scallion-Braised Moray Eel, a must-have dish at festive banquets. His adaptation of this beloved classic provided a unique lens through which to appreciate Quanzhou’s culinary heritage from an outsider-turned-insider’s perspective.

　　Meanwhile, Li Zhenyu brought forth the legendary Stuffed Sticky Rice Cake, a dish steeped in history. Tracing its roots back to Qing dynasty official Li Guangdi, this dish has been carefully preserved by his 13th-generation descendant, offering audiences a tangible link to centuries-old family traditions through food.

　　Elevating Authentic Flavours with Meticulous Craftsmanship

　　Quanzhou’s chefs demonstrated their deep respect for ingredients through intricate preparation techniques. In the second round, Cai Shuwan showcased her expertise with Beef Soup with Handmade Noodles, a dish she has spent 40 years perfecting. The labor-intensive process—meticulously marinating, hand-mixing, and slow-cooking—ensured a velvety texture and rich, umami-laden flavour.

　　Wu Shaoquan paid tribute to Dehua’s pristine natural environment with Braised Yellow Daylily with Red Fermented Rice. Sourced from the region’s lush mountains, the daylilies absorbed the fragrant depth of fermented rice, highlighting the connection between terroir and taste.

　　Another standout dish was Hu Canhui’s Steamed Glutinous Rice with Red Crab, a Quanzhou delicacy that won high praise from culinary expert Ouyang Yingzhi for its seamless balance of rich crab essence and aromatic rice grains.

　　Meanwhile, Ye Canhui presented Ginger Duck, a staple of Quanzhou cuisine. Using succulent Muscovy duck and spicy Yongchun ginger, his slow-cooked rendition showcased the harmony of bold, warming flavours.

　　From Shishi, Xu Zipeng introduced Braised Pork Knuckle, a centrepiece of Minnan banquets. Slow-cooked for hours with shiitake mushrooms and dried squid, this dish exemplified the depth and complexity of Fujianese home-style cooking.

　　Mapping Flavours Across Generations and Borders

　　Quanzhou’s culinary traditions reflect its historical role as a global trading hub, where local ingredients and foreign influences intertwine. In the third round, Du Wuhan reimagined Southeast Asian-Style Satay Beef, incorporating aromatic spices brought to Fujian by overseas Chinese. The result was a bold, fragrant dish that evoked the nostalgia of migrant communities.

　　Shishi-based chef Xie Jiali delighted audiences with Pomegranate Taro Paste, a handcrafted delicacy featuring layers of crispy, fragrant taro encasing a savoury-sweet filling. Her innovative take on this traditional treat won praise from the show’s hosts and judges alike.

　　Meanwhile, Wang Chunnong showcased the comforting flavours of Braised Old Duck with Moray Eel, a home-style Fujian dish made with freshly caught eel and free-range duck, ensuring a rich, golden broth bursting with umami.

　　Chen Zhiyong delivered a show-stopping performance with Eight-Treasure Gourd Chicken. De-boned and meticulously stuffed with an assortment of premium ingredients, this dish, shaped into an auspicious gourd, symbolised prosperity and longevity—a testament to Chinese culinary artistry and cultural symbolism.

　　Culinary Masters Advance to the Next Stage

　　After three thrilling rounds, five chefs from Quanzhou—Hu Canhui, Xie Jiali, Chen Hengxi, Wu Shaoquan, and Du Wuhan—secured spots in the Grand Culinary Showcase segment. Their extraordinary craftsmanship and passion for heritage cuisine ensured that Quanzhou’s rich food culture left a lasting impression on the national stage.

　　Through their dishes, they not only satisfied taste buds but also unlocked the city’s culinary heritage, offering audiences a deeper appreciation of Quanzhou’s place in China’s gastronomic landscape.