Quanzhou Daily, 30 November – Reporter: Gao Huizi

　　The 2024 Chinese Culinary Showcase – First China (Quanzhou) Silk Road Snack Festival and International Food Carnival officially opened in Quanzhou from 29 November to 1 December. Co-organised by the China Cuisine Association and the Quanzhou Cultural Tourism Group, the event celebrates regional culinary heritage and international gastronomic exchange.

　　Among the festival’s key events, the 6th Snack Industry Development Conference was successfully convened on 29 November at the Quanzhou Hotel.

　　According to the latest figures, from January to October 2024, China’s catering industry generated RMB 4.4367 trillion in revenue. The sector is undergoing notable structural transformations, with increasing localisation and a shift towards small-scale, niche operations. Street-style regional cuisine, celebrated for its local flair and authenticity, is experiencing a surge in popularity.

　　The snack industry, known for its distinct regional identity, high business density, and significant economic scale, is emerging as a dynamic segment within the broader foodservice sector. Quanzhou has proactively advanced its snack economy by preserving and innovating traditional culinary techniques and increasing support for time-honoured brands and intangible cultural heritage (ICH) snack products.

　　In recognition of these efforts, Quanzhou was named one of the "Top 10 Chinese Culinary Cities for Tourism 2023" by the Ministry of Culture and Tourism. Local snack culture has since become a defining feature of the city’s cultural identity.

　　The food and beverage sector, part of Quanzhou’s strategic cluster of nine RMB 100-billion industrial sectors, now boasts an annual output approaching RMB 200 billion. The industry embodies a people-oriented ethos of making cuisine accessible, beneficial, and economically empowering.

　　Currently, Quanzhou is actively seeking designation as a “City of Gastronomy” within the UNESCO Creative Cities Network. Efforts include the establishment of the Quanzhou Culinary Industry Development Promotion Association, the creation of a Quanzhou Culinary Museum, and expanded policy incentives to support the snack industry. This festival serves as a platform to spotlight Quanzhou’s distinctive snacks, refresh local consumption experiences, and enhance the appeal of the “New Fujian Cuisine: Best of Quanzhou” brand. These initiatives aim to spur innovation, preserve culinary traditions, and contribute to Quanzhou’s broader vision of becoming a 21st-century hub along the Maritime Silk Routes.

　　The conference brought together culinary scholars, industry experts, and leaders from renowned snack enterprises nationwide. Through data-driven presentations, trend reports, and case study sharing, participants explored strategies for sustainable growth in the snack sector.

　　In the afternoon of 29 November, the 2024 First Intangible Cultural Heritage Snack Forum was also held in Quanzhou. As a signature component of the Chinese Culinary Showcase, the forum highlighted the protection and revitalisation of traditional snack-making skills. Experts on intangible cultural heritage, academic researchers, and culinary entrepreneurs shared insights on how ICH culinary traditions can be revitalised through integration with the cultural tourism economy.

　　The forum was chaired by Wang Xiqing, Specially Invited Vice President of the China Cuisine Association and Honorary Chairman of its Snack Specialty Committee.

　　Keynote speakers included:

　　Dr. Du Li, Academic Director of the Sichuan Culinary Development and Food Culture Research Institute, Sichuan Tourism University

　　Assoc. Prof. Cheng Xiaomin, Tourism and Culinary College, Yangzhou University

　　Ms. Sun Lulu, Partner and Director of Investment and Development, Yuyuan Cultural & Culinary Group

　　Mr. Wang Huagui, General Manager, Tangshan Banquet, Tangshan Kaige’er Group

　　Mr. Lin Jianqiang, Executive President, Quanzhou Licheng Historical and Cultural Studies Society

　　Their thought-provoking presentations offered valuable perspectives on the transmission, transformation, and creative renewal of intangible culinary heritage.