Fujian Rural Chefs Alliance Established to Drive the Growth of Rural Banquet Culture
Establishment of the Fujian Rural Chefs Alliance
On June 29, the Fujian Rural Chefs and Rural Banquet Cultural Festival, which encapsulates the essence of Fujian’s rural banquet culture, was held at the Huawei Xiyingli Agricultural Products Wholesale Market in Fuzhou.
The cultural festival brought together key figures from Fujian’s culinary world, including Huang Gongtai, Vice Chairman of the Famous Chefs Professional Committee, China Hospitality Association, Lu Yunchang, Deputy Secretary-General of the Fujian Catering and Cooking Industry Association, and Wang Jiatong, Vice Chairman of the Changle District Catering and Cooking Industry Association, along with renowned rural chefs. Together, they founded the Fujian Rural Chefs Alliance. The alliance is committed to “integrating resources, combining strengths, enhancing skills, and seeking common development,” aiming to transform Fujian’s rural banquet culture from a fragmented tradition into a cohesive and dynamic force, while opening a new chapter of collaborative success in the province’s rural culinary industry.
The essence of a rural banquet lies in the craftsmanship of chefs and the source ingredients. The event also included the “Rural Chef Alliance · Trusted Supplier Award Ceremony.” The first batch of five suppliers—Wang Qin Jian Fisheries, Xiang Qing Ke, Xinhua Fisheries, Atong Fisheries, and Fujian Haowangjiao Trading Co., Ltd.—were honored with the “Rural Chef Alliance Five-Star Certification” for their exceptional quality and business integrity. They promised to build a safe, high-quality supply chain for ingredients and foster an open, collaborative platform, injecting new vitality into the development of Fujian’s rural banquet industry and the preservation of its culinary traditions.
Both Locals and Visitors Indulge in Delicious Cuisine
At the event, each table of “Huawei Fu Banquet” came alive, offering a vivid display of the rich and flavorful allure of Fujian’s rural banquet.
The Fu Banquet featured a selection of signature rural dishes from across Fuzhou’s counties (cities and districts) and even various parts of Fujian, including Fuqing’s Sour Bamboo Shoot and Clam Soup, Lianjiang’s Steamed Yellow Croaker with Scallion Oil, Minqing’s Braised Duck with Rice Noodles, and Mawei’s Sticky Rice with Crab—offering a spectacular showcase of Fujian’s rural culinary culture.
At the banquet, many diners from Fuzhou’s districts, counties, and nearby cities made a special trip to attend. Mr. Chen and his family, who came from Changle, shared, “I heard the rural banquets here are the most authentic, so I drove here with my family—both the elders and kids—to enjoy the flavors of our hometown and relive the feeling of a traditional feast. The atmosphere and the taste are absolutely spot-on!”
The event also drew a crowd of food lovers and restaurant industry professionals. A group of young foodies, who came together, excitedly shared, “The rural banquet dishes here are not only varied but also incredibly fresh. The lively atmosphere makes it ideal for hanging out with friends or enjoying a family meal. It feels like they’ve transformed a traditional feast into a modern, vibrant dining experience.”
The head of Huawei Xiyingli Agricultural Products Wholesale Market said, “For years, our market has been supplying high-quality, locally sourced ingredients for Fujian’s rural banquets. Rural chefs are the true essence of Fujian’s rural banquets. Through the Fujian Rural Chefs and Rural Banquet Cultural Festival, we’ve created a bridge connecting the source ingredients with culinary skills. We’ve also established a solid platform that brings together the ingredient supply chain and a talented pool of rural chefs. I’m confident that through collaboration and innovation, Fujian’s local cuisine will continue to thrive and evolve, preserving its rich heritage.”