Crispy Fried Chicken Rolls, Stir-Fried Longevity Rice Noodles, Traditional Braised Pork—these signature dishes have recently captured the attention of audiences across China. Featured in the CCTV program Flavors of the Tea Region, a grand wedding banquet in Huxi Village, Anxi County, prepared by rural chef Zhang Guiming, has gained national recognition.

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Many believe rural chefs are predominantly older, often those born in the 1980s or earlier. Yet Xu Zipeng, born in the 1990s, defies this assumption. Combining youthful energy with deep respect for tradition, Xu has carved a unique space for himself in the world of rural cuisine. His story is a heartfelt blend of family heritage, personal ambition, and the pursuit of culinary excellence.

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Lin Shixiong has dedicated four decades to the culinary arts, blending a profound respect for traditional banquet culture with an innovative vision that adapts to changing times.

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“Serving others well in my role as a chef is my greatest responsibility.” This motto encapsulates the philosophy of Liu Deting, the first recipient of China’s nationwide “Catering Outsourcing Service Permit” issued by the Quanzhou Food and Drug Administration. Deeply passionate about cooking, Liu likens his ladle to a painter's brush—a tool to express his craft and demonstrate his responsibility and commitment to every guest.

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Cheng Zhenfang is a distinguished Registered Chinese Culinary Master, recognised with the prestigious "Lifetime Achievement Award" by the Fujian Provincial Catering and Culinary Industry Association. In 2023, he served as a committee member for the “New Min Cuisine: Most Minnan Flavours” culinary awards series.

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