How do landlocked mountains and coastal waters forge a culinary paradise? Fujian’s cuisine, a harmonious blend of rugged terrain and maritime abundance, invites global food enthusiasts to explore its time-honored flavors. From ancient recipes passed down through dynasties to dishes that celebrate the region’s unique geography, Fujian’s gastronomy tells stories as rich as its landscapes.

　　On March 1, China’s Culinary Conference: Fujian Special premiered on CCTV-2, offering viewers a front-row seat to this culinary odyssey. Twenty-four chefs competed across three challenges—"Authentic Flavors," "Colorful Cuisine," and "Grand Feasts"—to claim culinary glory and unveil Fujian’s most iconic dishes.

　　Part 1: Authentic Flavors – Nature’s Bounty Reimagined

　　Fujian’s terrain—dubbed "eight mountains, one river, a sliver of farmland"—has blessed it with unparalleled ingredients. In the "Authentic Flavors" round, chefs transformed local treasures into culinary masterpieces:

　　"Oyster Omelette" (海蛎煎): Chef Lin Huiyang sourced oysters from Xiamen’s saltwater-freshwater estuaries, crafting a crispy yet tender dish that highlights Fujian’s briny coastal essence.

　　"Chicken Soup with Sandworms" (鸡汤汆沙虫): Chef Huang Zhongsheng showcased the delicate balance of earthy sandworms and fragrant broth, a testament to Fujian’s love for minimalist purity.

　　"Scallion-Braised Eel" (葱烧通心鳗): Born in Quanzhou but raised in Jinjiang, Chef Meng Fanrong reimagined this festive staple, marrying sweet aromatics with silken eel flesh.

　　Judges—including food critic Wang Bingbing and Master Chef Hu Manrong—were captivated by how these dishes embody Fujian’s ethos: "Let the ingredients speak for themselves."

　　Part 2: Time-Honored Flavors – Where History Dances on the Palate

　　Fujian’s cuisine is a living archive of its cultural heritage. The show’s second act honored recipes steeped in legend:

　　"Dongbi Dragon Pearls" (东璧龙珠): Inspired by a 19th-century Quanzhou monk who reinterpreted temple-bound longan fruits, Chef Chen Hengxi’s sweet-savory creation bridges spirituality and indulgence.

　　"Li Guangdi’s Banquet Rolls" (包粿什锦): Descendant of Qing Dynasty statesman Li Guangdi, Chef Li Zhenyu revived imperial-era snacks, proving tradition thrives when fused with modern flair.

　　As food historian Ouyang Yingjie noted: "These dishes aren’t just meals—they’re edible chapters of Fujian’s history."

　　Why Fujian’s Cuisine Resonates Globally

　　Geography as Muse: From mountain herbs to seafood-rich estuaries, Fujian’s biodiversity fuels creativity.

　　Craftsmanship Over Flash: Techniques like slow-braising eel or hand-pulling omelettes prioritize texture and balance.

　　Cultural Continuity: Recipes passed through generations reflect Confucian values of respect for heritage.

　　Tune In & Explore

　　Catch the full Fujian Special on China’s Culinary Conference (CCTV-2), streaming globally via CCTV website and CCTV Video app. Discover why Fujian’s flavors have earned their place among China’s culinary elite—and how they might just redefine your idea of "comfort food."

　　Key Highlights

　　  Oyster Omelette: Salt-flat oysters meet sweet potato starch for a golden crunch.

　　  Scallion-Braised Eel: A Lunar New Year favorite with 500+ years of history.

　　  Cultural Legacy: Dishes tied to historic figures and monasteries.