A Culinary Journey from Tradition to Innovation

　　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. By blending traditional tea culture with modern culinary techniques, Zhang not only showcases the rich flavors of his hometown’s cuisine but also conveys the warmth and cultural heritage embedded in rural banquets.

　　A Dedicated Chef’s Rise to National Recognition

　　With 26 years in the culinary industry, Zhang has dedicated his career to preserving and promoting local gastronomy. His efforts in advancing Anxi’s food industry have earned him numerous awards in national cooking competitions. In December 2024, he was honored with the title of Outstanding Rural Banquet Chef of the Year at the 2024 China Rural Banquet Industry Conference.

　　From Apprentice to Master: A Lifelong Passion for Cooking

　　On March 21, Zhang Guiming orchestrated a grand wedding feast for the Zhan family in Baiyu Village. Overseeing a banquet of 38 tables, he worked tirelessly from dawn, preparing an array of exquisite dishes such as Bamboo Shoot and Pork Tripe Soup, Abalone with Double-Colored Beans, and Steamed Giant Grouper. His meticulous plating and culinary artistry rival those of high-end urban restaurants.

　　Zhang’s love for cooking began in childhood. Losing his mother at an early age, he learned to cook out of necessity, standing on a stool to prepare meals for his father and older brothers. Over time, he honed his skills and developed a deep passion for the culinary arts.

　　In 1998, Zhang moved to Xiamen to pursue a career in cooking. He started as an apprentice at Xin Yingze Hotel, where his dedication stood out—he was the first to arrive and the last to leave, tirelessly practicing his craft. Within three years, he climbed the ranks to head chef. By 2001, he was appointed executive chef at Dianlong Hotel near Xiamen Railway Station and later took on the role of head chef at Haoyue Lake Hotel in Haicang District, gaining extensive experience in both culinary arts and kitchen management.

　　In 2010, Zhang returned home to care for his ailing father and established Lingtou Gourmet Garden, initially a small rented eatery. Thanks to his exceptional skills, the restaurant quickly built a strong reputation. His journey into large-scale rural banquets began unexpectedly when he stepped in as an emergency replacement for a drunken chef at a friend’s wedding. His 16 expertly prepared dishes impressed the guests, leading to a flood of requests for his services. Today, Zhang orchestrates over 100 banquets annually, sometimes catering for events as large as 200 tables. To meet demand, he has built a professional team that travels across the region, bringing traditional rural feasts to communities far and wide.

　　Innovating with Local Ingredients

　　As a chef from Huxi, Zhang is committed to elevating Anxi’s culinary heritage by using locally sourced ingredients. Nestled in a rich agricultural landscape, Anxi is famous for its Tieguanyin tea and its array of specialty products. Zhang and his team continuously experiment with new recipes, incorporating regional flavors into their dishes.

　　One of his standout creations is Tieguanyin River Shrimp, where tender spring tea leaves are briefly fried and combined with fresh shrimp, allowing the tea’s subtle aroma to infuse the dish. Another celebrated dish, Tea-Infused Sea Cucumber with Black Chicken, marries the floral notes of Tieguanyin with high-quality seafood and poultry, earning him accolades at the 2023 Anxi Creative Tea Cuisine Competition.

　　Zhang also focuses on sustainability by repurposing by-products of local food production. His team transforms leftover rice wine lees into gourmet dishes such as Wine Lees Fish, Wine Lees Chicken, and Wine Lees Rabbit, reducing waste while enhancing flavor and nutrition.

　　Passing Down Culinary Heritage

　　Beyond his own culinary achievements, Zhang is committed to mentoring the next generation of chefs. He has trained numerous apprentices, many of whom have earned professional chef certifications. As the Vice President of the Huxi Culinary Association, he organizes regular training sessions, encouraging members to participate in competitions and exchange ideas with chefs from other regions.

　　“Culinary innovation is crucial for keeping traditions alive,” Zhang emphasizes. “Food is a shared cultural experience, and through collaboration and creativity, we can ensure that Anxi cuisine continues to thrive.”

　　With his dedication to preserving tradition while embracing innovation, Zhang Guiming has not only brought rural banquets into the spotlight but also played a vital role in shaping the future of Anxi’s culinary culture.

　　(Reporter Chen Heli)