QUANZHOU, China, 16 August 2025 – The 3rd Silk Road Gastronomy Development Conference opened in Quanzhou under the theme？ "Silk Road Gastronomy, Creating Futures: Preserving Maritime Heritage, Fostering Global Culinary Synergy". Nearly 500 delegates from Belt and Road partner countries and regions attended.

　　Cai Tianshou, Member of the Quanzhou Municipal Standing Committee and Director of the "Creative City of Gastronomy" Application Office, addressed the opening ceremony. He emphasised Quanzhou's legacy as the largest eastern port during the Song and Yuan dynasties and the core starting point of the Maritime Silk Road. Over centuries, the city has cultivated a culinary tradition that is open, diverse and inclusive, making it a jewel of Chinese gastronomy.

　　Cai said the conference is an excellent platform for international exchange, cooperation and mutual learning. Quanzhou will leverage this event to strengthen the integrated development of "Cuisine + Culture + Industry," foster cross-border collaboration, enhance policy coordination, and build research–industry partnerships. It also aims to nurture culinary talent and support digital transformation to further advance the city's food industry.

　　At the opening ceremony, the organisers unveiled the "Quanzhou Signature Cuisine Promotion Matrix" featuring iconic dishes such as Quanzhou Beef and Ginger Duck (Jiangmuya), as well as the "Silk Road Gastronomy Development Initiative." The Maritime Silk Road Gastronomy R&D Innovation Centre, co-founded by the World Federation of Chinese Catering Industry and the Quanzhou Application Office, was officially inaugurated. Experts and scholars also delivered keynote speeches and took part in panel discussions.