Chef Wu Junxiong showcases "Fish Leaping Over the Dragon's Gate," a New Year's dish combining fish with traditional Quanzhou cooking techniques. The dish symbolizes success and prosperity. Chef Wu, with 18 years of experience, emphasizes craftsmanship and selects premium seafood for a rich, flavorful broth. The dish fosters family bonds and reflects Quanzhou's culinary heritage and culture.

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Shanhai Culinary Star Wu Junxiong from Quanzhou Flavour presents the traditional Fujian-Style Double-Braised Soup. This iconic dish from Quanzhou in southern Fujian is celebrated for its distinctive taste and diverse ingredients. The primary components include deep-fried vinegar-marinated pork, fried ribbon fish, cauliflower, and tomatoes. During the Lunar New Year, many households in the region prepare a variety of fried delicacies, making the soup customisable to individual preferences.

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Shanhai Culinary Star Wu Junxiong from Quanzhou Flavour showcases the classic Minnan dish "Braised Pork Tendons in Yellow Sauce." This traditional delicacy features pork tendons cooked to perfection using precise braising techniques, ensuring they are tender yet delightfully chewy. Expertly blended seasonings enhance the rich flavor, offering a taste that evokes a sense of home and togetherness. Wu Junxiong emphasizes that this dish is not just a culinary delight but also a symbol of family reunions and cherished memories. Each bite reflects the cultural heritage of Quanzhou, telling warm stories of tradition through the art of cuisine.

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Chef Wang Dongliang, a seasoned culinary star, unveiled a masterpiece, "Steamed Yellow Croaker with Kanshuzi Sauce in Dragon Shape." This dish combines traditional Chinese cuisine with Wang's personal journey and philosophy. By integrating specially crafted Kanshuzi sauce, he created a unique aroma and flavor. The dish symbolizes abundance and prosperity, reflecting Wang's respect for natural ingredients and traditional techniques.

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Chef Lai Jianhui presents "Black Fish Feast: Abundance and Fulfilment," a symbolic festive dish highlighting Quanzhou's culinary excellence. Using tender black fish as the primary ingredient, he expertly slices it into thin, delicate pieces to ensure a smooth texture. Precise cooking techniques allow the fish to absorb rich seasonings, enhancing its flavour. This dish symbolises prosperity and unity, offering a taste of Quanzhou’s cultural blessings for the festive season.

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Chef Lai Jianhui introduced his creative dish "Chunshan Tieguanyin Pepper-Mashed Nine-Jointed Vegetables." This dish blends the aroma of Quanzhou's famous Tieguanyin tea with the freshness of seasonal mountain vegetables, accompanied by a specially made pepper-mashed sauce. It offers a unique taste and strong tea aroma, making it refreshing and delicious. The dish showcases the innovation and inclusiveness of Quanzhou's culinary culture, adding a touch of culinary heritage and blessings to the Spring Festival.

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The Zhang Qiongyu Culinary Master Craftsman Studio, based at Hongxing Vocational School in Nan'an, Fujian Province, is a dedicated platform for preserving and passing down advanced culinary skills, focusing on both Chinese and Western cooking, as well as traditional crafts like noodle sculpture. Established in 2022, the studio leverages Hongxing's long history and unique educational approach, recognized as a key vocational institution in Fujian.

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