Quanzhou Daily, May 21 – Reported by Chen Yunqing, Zhuo Rongtao, Wang Yongzheng

　　The Quanzhou International Culinary Forum: Global Synergies along the Maritime Silk Flavour Chain, organised by the Quanzhou Culinary Industry Promotion Association, recently convened in Quanzhou. The event brought together culinary professionals and representatives from across the globe to explore international collaboration in the food industry and examine strategies for the global expansion of Chinese cuisine.

　　Industry leaders noted that the forum served as a vital platform for transnational exchange and cooperation among global culinary associations. It offered new insights for the international promotion of Quanzhou's food culture and added fresh dimensions to the globalisation of Chinese gastronomy.

　　During the event, the Quanzhou Culinary Industry Promotion Association signed cooperation agreements with the French International Culinary Federation to jointly establish the Sino-European Culinary Innovation Hub, and with the World Federation of Chinese Cuisine in Russia to form a strategic partnership. These initiatives aim to foster culinary innovation and establish an international cooperation platform focusing on supply chain optimisation, brand standardisation, and cultural promotion—bringing strong momentum to the development of Quanzhou's culinary industry.

　　Wang Haidong, Vice President of the World Federation of Chinese Catering Industry and Chair of its Young Chefs Committee, emphasized that the globalisation of Chinese cuisine requires alignment with policy trends, active cultural promotion abroad, and enhanced cross-sector collaboration. He highlighted the importance of talent development to strengthen culinary skills and provide a robust talent pipeline for Chinese cuisine's global outreach. Additionally, Wang stressed the need for strong brand building, encouraging the creation of locally distinctive culinary brands to boost international competitiveness.

　　Chen Jianbin, Executive Chairman of the French International Culinary Federation, shared insights from operating Chinese cuisine businesses abroad. He noted that Quanzhou's culinary expansion must include precise market segmentation, regulatory compliance (such as local food labelling laws), and strategic local partnerships – such as joint ventures with regional restaurant groups – to mitigate risk. He also advocated for digital marketing and community engagement strategies to enhance the visibility and appeal of Quanzhou cuisine overseas.

　　Liu Wei, General Manager of Beijing Bianyifang Roast Duck Group, delivered a keynote titled "How Time-Honoured Brands Can Engage a New Generation of Consumers", addressing the revitalisation of intangible cultural heritage through digital consumer experiences.

　　Wang Haidong also delivered a presentation on "Professionalism in the Culinary Industry Workforce", providing strategic perspectives on cultivating talent to support the sustainable development of the sector.