中国·福州——热爱城市从热爱美食开始

Local Chefs Preparing Delicacies. (Photo Provided by the Media Convergence Center of Changle County)

Sesame oil shrimp, instant-boiled sea clam in chicken broth, secret-recipe conchs in sesame oil, honey-glazed octopus, marginella in rice wine sauce, and Fujian-style stir-fried pork liver… At the Changle Rural Banquet Festival and the 2025 Changle District Culinary Competition held on May 4, chefs showcased their signature skills, presenting an array of visually appealing and flavorful, distinct local dishes on display.

Guided by the Changle District Bureau of Culture, Sports and Tourism and the Changle District Bureau of Commerce, and organized by the Changle District Industrial Investment Group and the Changle District Catering and Culinary Industry Association, this event aimed to promote Changle’s unique culinary culture and deeply advance rural revitalization and the integrated development of culture and tourism. The judging panel for the competition consisted of seven professionals, including national and provincial master chefs and culinary influencers. They evaluated the entries based on cooking techniques, ingredient combinations, and heat control.

During the competition, chefs skillfully utilized a wide range of ingredients, blending traditional cooking techniques with modern creative concepts. After intense competition, Wang Jiatong and Li Mingfeng won the Gold Wok Award; Li Xipu, Zheng Jianguo, Zhang Xueyong, Zeng Xiaobao, and Yang Liangqi received the Silver Wok Award; while Chen Wenzheng, Xie Xinluan, Lin Jian, Ye Maolin, Wang Guoguan, Li Xuecheng, Liu Daibao, Lin Changgen, and Lin Xingguo earned the Bronze Wok Award. The Changle District Catering and Culinary Industry Association was awarded the Outstanding Organization Award.

“This competition has strengthened my resolve to inherit and innovate Changle cuisine. I will continue to work hard, keep exploring, and let more people experience the charm of Changle’s cuisine”, said Gold Wok Award winner Wang Jiatong with great excitement.

The food competition attracted a large number of tourists and food enthusiasts, significantly increasing the visitor numbers and boosting consumption. “I’ve long heard about Changle’s cuisine, and now that I’m here at the competition, it’s truly a feast for my mouth. These dishes are not only delicious but also rich in cultural significance. I’ll definitely recommend them to my friends back home,” said a visitor who had traveled from another region.

This rural chef competition was not only a contest of culinary skills but also a concentrated display and inheritance of Changle’s food culture. Through the event, a number of dishes of Changle’s culinary characteristics were discovered and promoted, enhancing both the visibility and reputation of Changle cuisine, and strongly advancing rural revitalization and the integrated development of culture and tourism.

Hong Zheng’er, founding president of the Changle District Catering and Culinary Industry Association, stated that the association will continue to play the role of an industry organization, strengthen training and technical exchanges for local chefs, promote the inheritance and innovation of Changle’s food culture, and attract more people to visit, taste, and feel the unique charm of the city. (Fuzhou Daily Reporter: Jiang Yachen, Correspondent: Chen Jialin)