QUANZHOU, China, 16 August 2025 – The 3rd Silk Road Gastronomy Development Conference opened today in Quanzhou, Fujian Province, bringing together nearly 500 delegates from Belt and Road Initiative (BRI) countries and regions.

　　Culinary tasting outside the conference venue (courtesy of organisers).

　　Delegates deliver keynote speeches at the opening ceremony (courtesy of organisers).

　　Under the theme "Silk Road Gastronomy, Creating Futures: Preserving Maritime Heritage, Fostering Global Culinary Synergy"，the conference serves as a premier platform for culinary exchange and cooperation.

　　In his opening speech, Cai Tianshou, Member of the Quanzhou Municipal Standing Committee and Director of the Quanzhou "Creative City of Gastronomy" Application Office, highlighted Quanzhou's historical significance as one of the largest ports of the Song and Yuan dynasties and the starting point of the Maritime Silk Road. He noted that more than a millennium of cultural convergence had forged Quanzhou's open, diverse, and inclusive culinary traditions, making it a "jewel in the treasure house of Chinese gastronomy."

　　Key initiatives launched at the event include:

　　"Quanzhou Signature Dishes Promotion Matrix" – highlighting iconic local dishes such as Quanzhou Beef and Ginger Duck (Jiangmuya) through standardised branding and integrated digital–offline promotion.

　　"Maritime Silk Road Gastronomy R&D Innovation Centre" – jointly established with the World Federation of Chinese Catering Industry, the centre will focus on preserving endangered culinary traditions while encouraging contemporary innovation.

　　Silk Road Gastronomy Development Initiative – calling for global cooperation in culinary heritage protection, sustainable ingredient supply, talent exchange, and cross-border brand development.

　　The opening ceremony also featured keynote addresses and roundtable discussions led by renowned international experts, exploring pathways for culinary exchange along the ancient Silk Road.