Contestants in action at the competition site

The Black Pearl Restaurant Guide will launch in Quanzhou in 2025

　　Crowds gather at the “One County, One Table” showcase and competition dishes exhibition area

　　On-site launch of the initiative: “Starting with Me – Supporting Quanzhou's Bid for UNESCO Creative City of Gastronomy”

　　Blending Tradition with Innovation, Showcasing the Flavours of Land and Sea

　　On the morning of 27 September, the grand finals of the 2024 “New Min Cuisine · Quintessential Quanzhou” Land and Sea Chef King Competition, along with the innovation awards for Outstanding Chefs, Signature Restaurants, Iconic Dishes, and Local Snacks, officially kicked off at Jinhua People's Square in Quanzhou.

　　This culinary event brought together the backbone of Quanzhou’s food industry, featuring over 100 dining enterprises and nearly 200 culinary contestants. With their superb skills, the participants infused fresh vitality into the local culinary scene and contributed to the city’s bid to be recognised as a UNESCO “City of Gastronomy.” The award ceremony, held that evening at the same venue and witnessed by leaders from provincial and municipal levels as well as culinary experts, marked a successful conclusion to the competition.

　　Sizzling Finals: Over 200 Dishes Compete for the Crown

　　The finals began with the “Master Chefs Showdown,” where chefs from across Quanzhou showcased their dedication and passion by crafting stunning dishes that captured the essence of both mountain and sea. From the sweetness of fresh seafood to the rich aromas of wild delicacies, each dish was a culinary narrative of Quanzhou’s history, culture, and charm.

　　Signature creations included Grilled Golden Abalone, Duck Broth Deluxe, Smoked Glass Pigeon with Tieguanyin Tea, and Braised Beef Shank with Old Chinese Herbs. The atmosphere was electric as contests for all award categories—chefs, restaurants, signature dishes, and snacks—unfolded in succession.

　　This year’s competition not only set a new record in scale, but also impressed with its high-level performances and engaging on-site interactions. All 200+ dishes were reviewed by a panel of expert judges.

　　Master Cheng Zhenfang, a veteran Chinese Culinary Grandmaster and senior national culinary assessor, praised the contestants’ creativity. He noted that while showcasing regional specialities, many chefs also embraced modern and international techniques—such as pan-searing sea cucumber instead of traditional braising—demonstrating a bold fusion of local heritage with global trends.

　　Mr Hu Manrong, Vice President of the Fujian Culinary Industry Association and Chair of its Master Chefs Committee, highlighted the concept of “preserving the essence while innovating.” He stressed the importance of precision, nutrition, and presentation in the development of New Min Cuisine, calling on chefs to respect traditional flavours while exploring contemporary techniques and aesthetics.

　　Liu Shuwen, Chinese Culinary Grandmaster and President of the Quanzhou Culinary Association, emphasised the significance of combining heritage with innovation. He commended the competition for uniting culinary talents from all walks of life and spotlighting emerging chefs, thereby fostering the preservation and evolution of Fujian cuisine. “True Quanzhou cuisine must stay rooted in authentic flavours while boldly embracing the fusion of land and sea,” he said.

　　A City-Wide Celebration: Culinary Spirit Across Quanzhou

　　A representative from Quanzhou’s Bureau of Commerce explained that the competition serves as a flagship event for the local food and beverage industry, promoting knowledge exchange and culinary excellence. Using a “1+N” model, with one main final in the central city and multiple preliminary rounds across counties and districts, the contest inspired widespread participation. Regions including Anxi, Nan’an, Luojiang, Shishi, Hui’an, and Yongchun hosted vibrant local selections.

　　Following over a month of regional competitions, public voting, site visits, expert evaluations, and the grand final, the event announced its winners:

　　  10 Innovative Land and Sea Chefs

　　  20 Emerging Culinary Stars

　  　30 Innovative Restaurants

　　  30 Signature Innovative Dishes

　  　30 Creative Snacks

　  　Plus, a selection of popular dishes and snacks reflecting the public’s favourites.

　　A Night to Remember: Awards, Honour, and a Big Announcement

　　At 7 PM, the grand award ceremony officially commenced. Winners of the various categories were honoured on stage in a celebratory atmosphere. Notably, the 10 Land and Sea Chef Stars were also awarded the newly established title of Master of Quanzhou Cuisine, jointly certified by six major culinary associations in the city.

　　During the ceremony, Professor Wang Jingqiang of Huaqiao University—senior culinary science expert and Honorary President of the Quanzhou Culinary Association—delivered a keynote speech on Quanzhou Cuisine’s Role on the World Gastronomic Stage. He outlined key challenges and opportunities for the city’s culinary advancement, calling for higher standards in dish quality, dining experience, and service, as well as deeper integration of traditional tastes with modern innovation.

　　“Quanzhou cuisine should embrace the principle of ‘preserve the roots, innovate the form’,” he explained, advocating for a balance of craftsmanship and creativity. “We must refine traditional dishes, elevate street snacks, and transform rustic flavours with sophisticated techniques. This is how Quanzhou cuisine will continue to thrive.”

　　Black Pearl Comes to Quanzhou: A Landmark Collaboration

　　One of the night’s biggest announcements came from Ms Tang Yan, Director of the Meituan Black Pearl Restaurant Guide, who revealed:

　　“In 2025, the Black Pearl Guide will officially launch in Quanzhou. In 2026, we will co-host the Black Pearl Awards Ceremony right here in this historic city.”

　　The Black Pearl Guide—often dubbed “China’s Michelin”—is curated by top chefs, food critics, and researchers. It aims to promote Chinese culinary culture and assert cultural confidence on the global stage.

　　“Quanzhou, with its thousand-year culinary legacy and its role as a key port on the Maritime Silk Road, has long embraced culinary fusion,” said Ms Tang. “We look forward to introducing the world to the distinct treasures of Quanzhou cuisine.”