中国·福州——热爱城市从热爱美食开始

This year marks the 160th anniversary of Juchunyuan. Recently, the reporter conducted an exclusive interview with Qiang Zhentao, a Chinese culinary master and president of the Fujian Cuisine Research Association. Through his account, we gain a deeper understanding of the development and rich heritage of Juchunyuan, a leading force in Fujian cuisine. From his early days as an apprentice to becoming head chef, and from learning from his mentors to later passing on his knowledge, Qiang Zhentao’s career has closely mirrored the development of Juchunyuan Group, witnessing both the preservation and innovation of this time-honored brand.

Qiang Zhentao. (Photo Courtesy of the Interviewee)

“Juchunyuan is one of the key birthplaces of Fujian cuisine,” Qiang Zhentao told the reporter. In his view, Juchunyuan is a living embodiment of Fujian culinary traditions and an important carrier of Fujian cuisine culture, preserving the historical memories of its development.

Juchunyuan has produced a succession of renowned chefs, upholding exceptionally high standards for the passing down of culinary skills. As early as the 1970s, when Qiang Zhentao was still a young man, he began his apprenticeship at Juchunyuan, where he received comprehensive training in pastry, knife skills, wok cooking, and more, until his body had ingrained these techniques through repeated practice, creating what is known as “muscle memory.” Looking back on those years, he recalled, “There was a time when I focused solely on knife skills. I would cut vegetables until my arms were so sore that I couldn’t lift them the next day.” The intense work helped the apprentices develop a strong sense of perseverance, laying a solid foundation and refining their culinary skills to perfection.

Once the apprentices complete their training, they are ready to join the kitchen team. The kitchen at Juchunyuan operates like a finely tuned machine: the knife specialist focuses entirely on precision cutting, while the wok chef perfects the control of heat. Each role functions like a gear in seamless harmony with the others. From selecting ingredients and prepping dishes to cooking and plating, the culinary team strives for perfection at every step, leaving no room for complacency. This carefully coordinated system perfectly captures the delicate and complex nature of official cuisine. Dishes like Fotiaoqiang and Sauteed Sliced Neptunea Cumingi in Rice Wine Sauce, both signature offerings of Juchunyuan, highlight the hallmarks of official cuisine—an abundance of ingredients and exceptional craftsmanship. Over time, these dishes have ultimately evolved into classics of Fujian cuisine and are beloved by diners.

“Whenever chefs from other regions visit Fuzhou to share cooking techniques, Juchunyuan is always their first stop,” Qiang Zhentao said with pride. This is not just because the restaurant preserves the true essence of Fujian cuisine, but also because of its commitment to preserving and passing down Fujian cuisine culture.

In recent years, Juchunyuan has made notable progress in preserving and promoting Fujian cuisine culture. Qiang Zhentao specifically mentioned the establishment of the Fujian Cuisine Culture Museum. The team has cleverly merged the culinary exhibit with the dining experience, blending static displays with interactive experiences. This allows diners to not only savor the dishes but also gain a deeper understanding of the cultural significance and historical roots behind them.

“Some say that Fujian cuisine is complicated to prepare. But it’s this very attention to detail that brings out the purest flavors of the ingredients, ensuring that the flavors of Fujian cuisine remain vibrant and enduring through the ages,” said Qiang Zhentao. This is a perfect embodiment of Juchunyuan’s century-old legacy. Here, the commitment to strict culinary standards complements the rich cultural heritage, jointly crafting a lasting legacy of Fujian cuisine passed down through generations. (Fuzhou Evening News Reporter: Quan Yiyue)