Cheng Zhenfang, a legendary figure in Chinese culinary arts, has earned numerous accolades, including the "Lifetime Achievement Award" from the Fujian Provincial Catering and Culinary Industry Association. As a judge for the 2023 “New Min Cuisine: Most Minnan Flavours” competition, Cheng brought decades of experience to the forefront.

Cheng Zhenfang, a Legendary Registered Chinese Culinary Master

　　Signature Dishes:

　　· Panlong Tongxin Eel

　　· Jade Lobster Balls

　　· Crab Roe and Shark Fin Stew

　　Cheng’s signature dishes are celebrated for their sophistication and are often featured at grand banquets for prominent domestic and international guests. For many, they remain an exclusive indulgence.

　　However, Cheng’s fondest memories are tied to the humble yellow croaker—a simple yet symbolic ingredient in Quanzhou’s culinary tradition.

Cheng Zhenfang Reflects on 60 Years of Culinary Connection to Quanzhou

　　A Glimpse into a Culinary Legend

　　Our introduction to Cheng Zhenfang began with the visual anthology Chinese Minnan Cuisine. Clad in a crisp white mandarin-collar shirt, his scholarly air immediately stood out.

　　Meeting him in person in a charming red-brick house, Cheng sipped tea while reflecting on six decades of culinary innovation and connection to Quanzhou’s rich food culture.

　　Born in 1949 into a large family, Cheng began his culinary journey at 15, driven by a desire to alleviate hunger in his impoverished household. He apprenticed in restaurants like Quan Zhou Mantang and Furenyi, where he honed his craft for 28 years before becoming an instructor at the Quanzhou Culinary Training Centre.

　　As director of the Culinary Skills Certification Station, Cheng has trained thousands of chefs, participated in culinary competitions, and promoted Minnan cuisine globally.

Lobster & Egg (Source: Chinese Minnan Cuisine)

Oil-Baked Red Crab (Source: Chinese Minnan Cuisine)

　　Accolades and Recognition

　　Cheng’s honours include:

　　· "Minnan Cuisine Master"

　　· "China’s Culinary Elite"

　　· "Top 10 Chefs of Fujian"

　　· Founding Registered Chinese Culinary Master by the Chinese Culinary Association

　　· “30-Year Excellence in Chinese Catering” by the Chinese Culinary Association

Braised Boneless Eel (Source: Chinese Minnan Cuisine)

Red fish with Cabbage (Source: Chinese Minnan Cuisine)

　　A Humble Fish with Limitless Potential

　　Cheng shared his journey through the lens of the yellow croaker. Once a simple staple during challenging times, it became a versatile ingredient representing the evolution of Quanzhou’s food culture.

　　In the 1960s, restaurant dishes were basic, focused on staples like grains and vegetables. By the 1970s and 1980s, improved economic conditions introduced poultry, seafood, and crustaceans to kitchens.

　　Through his meticulous craftsmanship, Cheng transformed yellow croaker into masterpieces with over a dozen preparation methods, from steaming and frying to making soups and rolls.

　　In the 1980s, Cheng’s culinary career peaked. Dishes like Braised Boneless Eel and Oil-Baked Red Crab earned gold medals at provincial competitions, solidifying his legacy.

Dragon Pearl from Dongbi (Source: Chinese Minnan Cuisine)

Ling Shui Braised Dried Radish with Chinese herring (Source: Chinese Minnan Cuisine)

　　Craftsmanship Beyond Ingredients

　　"Top-quality ingredients make excellent dishes, but true culinary skill lies in refining the ordinary into the extraordinary," Cheng explained. His philosophy of “coarse materials, fine preparation” epitomises the spirit of Minnan cuisine—finding beauty in simplicity.