Americans in Quanzhou using local ingredients to cook American hometown dishes. (Photo by Adam Loomis)

　　Adam Loomis preparing Philadelphia cheesesteak dumplings with Quanzhou ingredients. (Photo by Adam Loomis)

　　Adam Loomis making corn chips with Chinese vegetables and corn flour. (Photo by Adam Loomis)

　　Xiao Du shares Min Nan recipes online. (Screenshot by Shi Qi)

　　Quanzhou students studying in the US share oyster omelette recipes online. (Screenshot by Shi Qi)

　　On November 18, President Xi Jinping attended a US-China summit in San Francisco. After participating in the 30th APEC Informal Leaders’ Meeting, he returned to Beijing. The banquet menu, announced by the US, featured dishes such as dumplings, fried rice, and broccoli—items aligned with Chinese tastes.

　　Over the past 40 years since the establishment of US-China diplomatic relations, exchanges between the two nations have become more frequent and diverse, with food culture playing a crucial role in fostering communication between the people of both countries.

　　Through cultural exchanges, food has not only enriched the culinary experiences of both peoples but also facilitated cross-cultural understanding. It has helped overcome language, geographical, and cultural barriers, building bridges for communication and promoting mutual understanding.

　　Food with Nostalgia: Building Bridges of Friendship

　　Traditional dishes such as oyster omelette, braised pork rice, savory rice dumplings, and noodle soup—familiar to the people of Quanzhou—have recently been shared by Xiao Du, a young Quanzhou student studying in New York, on various online platforms. Through his account, "Chef Du in New York," Xiao Du shares recipes of Min Nan cuisine, attracting over 1.3 million fans and millions of likes. His followers, both Chinese and foreign, frequently comment on their first experiences with Min Nan cuisine. Xiao Du explains, "The intention behind sharing these recipes is not just to alleviate homesickness but also to try cooking Chinese dishes with ingredients sourced from local American supermarkets." Despite being far from home, Xiao Du finds ingredients like fresh oysters in Brooklyn’s markets, which he uses to make oyster omelettes. A bit of chili sauce from Quanzhou reminds him of home.

　　Like Xiao Du, Zhuang Shaobin, a Quanzhou native who has lived in Princeton, USA, for over 30 years, also enjoys using local ingredients to cook hometown dishes. "For people from Quanzhou living abroad, food with Min Nan flavors not only comforts homesickness but also serves as a vehicle to introduce Chinese culinary culture to foreigners," says Zhuang Shaobin. During gatherings with American friends, he often shares dishes like salted rice, vinegar pork, and four-fruit soup, patiently explaining the ingredients, cooking methods, and cultural significance of each dish.

　　Food as a Medium to Connect Cultures

　　Five years ago, Yuan Li, a Quanzhou native working in San Francisco, brought homemade yuanxiao (sweet glutinous rice dumplings) to his workplace during the Lantern Festival, where they received rave reviews. "In cross-cultural exchanges, food often becomes an important medium, quickly bridging the gap between the peoples of two countries," Yuan Li says. Since then, he has regularly shared Quanzhou’s seasonal delicacies with American friends during Chinese festivals. As a result, many of his American friends have developed a strong interest in Min Nan cuisine, with some even traveling to China during their vacations to sample authentic Fujian flavors.

　　Borderless Cuisine: Resonating on the Taste Buds

　　At Quanzhou No. 5 Middle School, there is a teacher named Adam Loomis, originally from Philadelphia, who has developed a deep affection for Fujian. "I've been teaching here for over eight years, and I enjoy combining Chinese and Western cuisines into new recipes," says Loomis, who expertly wraps dumplings while speaking. He uses local beef, onions, and other ingredients to create the filling for his cheesesteak dumplings.

　　Loomis enjoys Fujian specialties like Shacha noodles, Manjian cakes, and spring rolls. Whenever he feels homesick for American food, he makes pizza, fajitas, American barbecue, hamburgers, and Philadelphia cheesesteak sandwiches to share with his Fujianese friends. He also adds local herbs and spices to his dishes, such as "General Cao’s Chicken," a fusion dish using Fujian ingredients. He has uploaded videos of his cooking to YouTube, sharing Fujian cuisine with the world.

　　James, who has been in Fujian for nearly ten years, is now fluent in Chinese. "My favorite dish is Fujian's salty rice, paired with peanuts and steak—it's absolutely delicious!" he says. "I know that Min cuisine is one of China's eight major culinary traditions, and the variety of flavors is amazing." James has even compared his home country's culinary culture with China's, noting that while American food culture emphasizes nutrition and balanced calories, Fujian cuisine prioritizes taste and complexity, with cooking techniques like stir-frying and steaming. The charm of Fujian cuisine lies not only in its taste but also in its cultural significance, which reflects the history, geography, and customs of Fujian.

　　US-China Culinary Fusion: A Cultural Exchange

　　Through various culinary practices, both nations' cuisines share and merge their rich historical and cultural elements. Liu Shuwen, Executive President of the Quanzhou Catering Industry Association, states, "Both Fujian and American food cultures share an openness to mutual learning. This reflects the bold, daring, and pioneering spirit of both peoples." As globalization accelerates, food habits in both countries are becoming more diverse and inclusive. Today, Chinese dishes like fried noodles and Kung Pao chicken, as well as American foods like pizza and hamburgers, are common on American tables. Likewise, Fujianese people have adopted American fast food culture, such as eating bread and drinking milk for breakfast, which is convenient and nutritious.

　　As the culinary traditions of both nations continue to intertwine, their food cultures are becoming increasingly intertwined, injecting vitality and warmth into bilateral relations.

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　　"Winning Hearts Through the Stomach": Countries Promote "Culinary Diplomacy"

　　In 2002, The Economist magazine coined the term "culinary diplomacy" to describe Thailand's global campaign to promote Thai cuisine. Since then, many countries have adopted similar strategies. In 2009, South Korea launched the "Korean Food Globalization" initiative, supported by private enterprises and the Korean Food Foundation, hoping to leverage Korean cuisine to further the global Korean wave.

　　Although "culinary diplomacy" is a recent global phenomenon, it has played a significant role in international relations for centuries. Winston Churchill once remarked that "dining diplomacy" was a core tool in demonstrating strength and influence during discussions with international decision-makers. In 1972, US President Richard Nixon dined with Chinese Premier Zhou Enlai to discuss significant diplomatic matters, with food playing a crucial part in their negotiations.