Cover of Fujian Cuisine: Quanzhou (1988 Edition)

The second batch of donated collections for the Quanzhou Culinary Museum

　　On May 21, in recognition of the World Day for Cultural Diversity for Dialogue and Development, Quanzhou hosted a series of events under the theme "Taste Beyond Borders, A Symphony of Civilisations", held at the Quanzhou Maritime Museum. The event brought together cultural experts, culinary scholars, and industry leaders to explore how food culture serves as a powerful medium for preserving and innovating cultural diversity.

　　Artifacts That Tell a Story:

　　Rediscovering the Flavour of a Thousand Years

　　From aged cookbooks and Song Dynasty ceramic pots to Republic-era pastry molds and distinctive tableware, the second batch of donations to the Quanzhou Culinary Museum offers a tangible link to the region's culinary past. "We began collecting these items last year after learning about the museum's artifact call," shared donor Yang Wei. "The museum project is meaningful. Each item carries emotional resonance—it's like stepping back into a warm memory."

　　The Quanzhou Culinary Museum, currently under development, will officially open in May 2026 in the vibrant Shijing Shizhou City area. Designed as a multi-functional food culture centre, the museum will combine culinary displays, academic research, professional networking, banquet tastings, and cultural tourism in an immersive setting. Since the museum launched its artifact collection initiative in October 2023, it has received enthusiastic public response. The second collection, comprising 80 valuable items, was donated by Yang Wei, You Wenhui, Shi Lisheng, Wang Zancheng, and Hong Shaolin—highlighting strong community support and passion for preserving Quanzhou's culinary legacy.

　　Building a Digital Culinary Knowledge Hub:

　　Experts Empowering Culinary Culture

　　The event also marked the launch of Quanzhou's Digital Culinary Education Platform and the debut of a new Intangible Cultural Heritage Food Database. Organisers introduced the project's vision and its digital modules, which aim to harness technology in promoting and preserving food culture.

　　In a further step, the Quanzhou Food Industry Promotion Association announced two new expert committees: the Culinary Culture Research Committee and the Master Chef Committee. The former brings together specialists in cultural history, tourism, and heritage preservation to deepen academic research in gastronomy. The latter unites leading chefs to drive innovation and skills transmission. Together, these groups will support a holistic model that bridges cultural study, culinary mastery, and industry development.

　　From Tradition to Transformation:

　　Salon Explores the Past and Future of Quanzhou Cuisine

　　At the themed forum "Culinary Culture and Cultural Diversity – Heritage and Innovation: The Past and Future of Quanzhou Cuisine", scholars and professionals examined Quanzhou's culinary DNA from various perspectives. Their discussions highlighted how food embodies historical narratives, regional identity, social dynamics, values, and emotional connections.

　　Xu Xiaochun, landmark cuisine reviewer with the China Hospitality Association, discussed the fusion of maritime and local traditions that shaped Quanzhou's diverse food heritage. Dr. Wang Jingqiang, a senior lab specialist and honorary president of the Quanzhou Culinary Association, explored the evolution of local banquet customs from tradition to modernity. Dr. Hou Zhiqiang, Associate Dean of the School of Tourism at Huaqiao University, analysed the cultural and economic significance of street food, revealing how small snacks reflect big opportunities.

　　(By reporters Gong Cuiling & Wang Genghua, with contributions from Luo Shupeng)