中国·福州——热爱城市从热爱美食开始

The Fujian Cuisine Research Institute of Juchunyuan Group in Fuzhou was unveiled on June 12.

On the morning of June 12, the unveiling ceremony of the Fujian Cuisine Research Institute of Juchunyuan Group was grandly held at the Juchunyuan Hotel in Fuzhou. The establishment of the institute is a significant initiative by Juchunyuan Group to continue implementing the spirit of documents such as the Three-Year Action Plan of Fujian Province for Accelerating the Innovation and Development of New Fujian Cuisine (2023–2025), promote the inheritance and development of Fujian cuisine, enhance its influence and reputation, and elevate its image—all marking an important milestone as the group celebrates the 160th anniversary of its brand.

At the ceremony, Yang Jie, Party Secretary and Chairman of Juchunyuan Group, together with Yang Weihua, a renowned Fujian cuisine master, officially unveiled the Fujian Cuisine Research Institute. This event signifies a new stage in the systematic and professional study of Fujian cuisine development at Juchunyuan, infusing fresh energy into the group’s continued efforts to promote and advance this culinary tradition.

Following the unveiling, several prominent figures took the stage to share their perspectives on the inheritance, innovation, and development of Fujian cuisine. Wei Yun, a member of the Party Committee and Deputy General Manager of Fuzhou Gucuo Group; Liu Lishen, former President of the Fujian Culinary Association and author of A Discussion on the History of Fujian Cuisine; Yang Jie, Party Secretary and Chairman of Juchunyuan Group; and Huang Lyubing, President of the Fuzhou Catering and Culinary Industry Association, each delivered speeches and engaged in an insightful discussion on the topic.

At the ceremony, the appointments of advisors and experts for the Fujian Cuisine Research Institute of Juchunyuan Group were officially announced. This initiative, aimed at strengthening talent support and building a top-tier research team, seeks to bring fresh energy to the high-quality development of Fujian cuisine. Seven distinguished experts, scholars, and seasoned masters of Fujian Cuisine, including Liu Lishen, Hu Jimin, Yao Jianming, Qiang Zhentao, Lin Shuidi, Luo Shiwei, and Zhuo Minghua, were appointed as Fujian Cuisine Advisors for Juchunyuan Group. In addition, 14 renowned Fujian cuisine masters, such as Yang Weihua, Chen Daliang, and Wei Yuanfei, were named Fujian Cuisine Experts for the Fujian Cuisine Research Institute.

Looking ahead, the Fujian Cuisine Research Institute will prioritize four key areas of development. For document preservation, the institute will systematically gather and organize historical texts on Fujian cuisine, create a comprehensive recipe database spanning multiple dynasties, and ensure proper archiving. Furthermore, digital technologies will be utilized to record and preserve videos of Fujian cuisine masters’ teachings and cooking techniques, facilitating the transmission, learning, and study of this culinary heritage.

For talent development, the institute will draw on Juchunyuan Group’s strong partnerships with universities and colleges such as Fujian Business University, Fuzhou Polytechnic, and Fuzhou Secondary Vocational School of Tourism. By tapping into their educational resources and faculty expertise, the institute will foster a deep collaboration between industry, academia, and research institutions, aiming to build a complete talent development system.

For the standardization of Fujian cuisine, the institute will create a “Traditional Fujian Cuisine Standardization System” alongside an “Innovative Dish Development Framework.” It will introduce innovative Fujian dishes with strong market appeal, building a distinctive system of “signature dishes from each of the group’s restaurants + Juchunyuan’s innovative dishes.” This will enhance the brand’s product differentiation, strengthen Juchunyuan’s competitive advantage, and contribute to the high-quality growth of the Fujian catering industry.

For culinary exchanges, the institute will collaborate with well-established, time-honored brands from the eight major Chinese cuisines. By integrating the techniques of ingredient and seasoning use from various culinary traditions into Fujian cuisine development, the institute will host activities such as dish recommendations and chef exchanges. These initiatives will help boost the visibility and influence of Fujian cuisine restaurants.

In recent years, Juchunyuan Group has achieved remarkable progress in advancing Fujian cuisine. The group has invested in and operates China’s first Fujian Cuisine Culture Museum, collaborated with the China Hospitality Association to initiate the national-level Fotiaoqiang social organization standard project, and led the formulation of industry standards, including the Fujian Provincial Food Safety Standards for Fotiaoqiang and the Fujian Cuisine (Fuzhou Cuisine) Standard System Framework. These initiatives have received widespread recognition from all sectors of society.

Looking ahead, the Fujian Cuisine Research Institute of Juchunyuan Group will focus on cultural preservation while driving innovative development. It aims to become a leading academic center for Fujian cuisine research, an important base for talent cultivation, and a demonstration platform for industry innovation. This will enable Juchunyuan, as a time-honored Chinese brand, to play a vital role in preserving Fujian cuisine techniques and promoting its cultural essence, ultimately making even greater contributions to the promotion of Fujian cuisine culture and the development of the catering industry. (Fuzhou Evening News Reporters: Quan Yiyue/Text; Bao Hua/Photo)