Fuzhou Fujian Cuisine Inheritor Expert Evaluation and Accreditation Is Successfully Concluded
The evaluation and accreditation of inheritors of Fuzhou Fujian cuisine, led by the Fuzhou Municipal Bureau of Commerce and supported by the Fuzhou Catering and Culinary Industry Association, aims to preserve and pass down Fuzhou Fujian Cuisine, a local cuisine rich in historical and cultural heritage. Through a rigorous and standardized evaluation process, the initiative seeks to select the excellent talents who really have the inheritance ability and skill level.
The evaluation process strictly followed established criteria and involved comprehensive consideration in multiple dimensions such as the applicant’s mastery of Fujian cuisine techniques, years of professional experience, industry reputation, innovation ability, and understanding and promotion of Fujian cuisine culture. In terms of technical mastery, the evaluation focused on applicants’ cooking skills in classic Fuzhou Fujian dishes such as Fotiaoqiang, instant-boiled sea clam in chicken broth, and sauteed sliced chicken in rice wine sauce, and details like ingredient preparation, control of cooking heat, and seasoning precision were examined.
Applicants participating in the evaluation demonstrated a high level of professionalism throughout the evaluation. Many had extensive experience and dedicated decades to the Fujian cuisine with admirable commitment to traditional techniques. At the same time, several younger applicants brought innovative ideas and skillfully blended modern culinary techniques with traditional Fujian cuisine, injecting new vitality into the evolution of Fujian cuisine. Their taste and presentation of traditional Fujian cuisine are refreshing.
However, some issues were identified during the evaluation. A few applicants, though technically proficient, demonstrated a weak understanding and limited promotion of Fujian cuisine culture. They lacked a full appreciation of the regional culture and folk customs embedded in Fuzhou cuisine, which is detrimental to the comprehensive inheritance of Fujian culinary culture. Therefore, although over 100 individuals initially applied, only 17 were ultimately recognized.
Following the public announcement of the evaluation results with no objections raised, the final list was submitted for municipal government approval and officially released, with certificates awarded. Those who passed the evaluation were granted the title of “Representative Inheritor of Fujian Cuisine Techniques” and became eligible to apply for the establishment of inheritor studios and receive financial support. These individuals will shoulder the responsibility of passing down Fujian culinary techniques and promoting Fujian cuisine culture. Looking ahead, there is a need to further strengthen training and support for inheritors, offer Fujian cuisine culture training courses, enhance inheritors’ cultural communication awareness and capacity, and build platforms for exchange to promote technical innovation and experience sharing. These efforts will drive the continued prosperity and development of Fuzhou Fujian cuisine, enabling it to shine even more brilliantly in the new era.
