Exploring the Path for Fujian Cuisine to Make a Breakthrough with the Head of the “Black Pearl Restaurant Guide”
In January 2024, Fuzhou-based restaurants were featured in the “Black Pearl Restaurant Guide” for the first time. This sparked widespread attention to the “Black Pearl” among Fujian consumers and deepened their understanding of “fine dining.” Eight months later, the “2024 Black Pearl Restaurant Guide Food Pioneer Conference” was successfully held in Fuzhou, offering a thought-provoking feast on culinary arts, business management, and culinary culture.
Ms. Tang Yan, head of the “Black Pearl Restaurant Guide”
What do Fuzhou restaurants need to do to get included in this guide? Why was Fuzhou selected as the venue for this Pioneer Conference? In the current context, how can Fujian cuisine make a breakthrough and contribute to Fuzhou’s bid for City of Gastronomy? To answer these questions, we interviewed Ms. Tang Yan, head of the “Black Pearl Restaurant Guide.”
Inclusion criteria of the “Black Pearl”
The “Black Pearl Restaurant Guide” is curated and published by culinary masters, renowned gourmets, and food researchers. Often referred to as “China’s food guide,” it is dedicated to preserving and promoting Chinese culinary culture and showcasing cultural confidence. Being included in this guide is considered the highest honor in China’s “fine dining” scene.
A dish from “Xuanheyuan,” a one-diamond restaurant in the 2024 “Black Pearl Restaurant Guide”
A dish from “Zheng Chunfa Fotiaoqiang,” a one-diamond restaurant in the 2024 “Black Pearl Restaurant Guide”
This year, two restaurants in Fuzhou were included in the “Black Pearl Restaurant Guide,” sparking excitement among more renowned dining establishments in Fuzhou, eager to make it onto the list.
When asked how to strive for inclusion, Tang Yan gave a clear answer: “Culinary quality, service environment, and the balance of tradition and innovation are the three main criteria for Black Pearl restaurant evaluations. Culinary quality encompasses ingredient selection, cooking techniques, sensory presentation, food pairings, and consistency in dishes. The service environment includes service standards, facilities, and service stability. Regarding tradition and innovation, restaurants are expected to honor traditions without being rigid, innovate while staying true to their roots, and showcase a distinctive personal style. Overall, we believe restaurants should prioritize customer satisfaction, and continuously refine their dishes, service, and atmosphere. Additionally, we hope they are well-managed and able to sustain long-term success.”
Collaborating for a breakthrough to promote the development of Fujian cuisine
The Black Pearl Pioneer Conference was held in Fuzhou, bringing a grand event to the city’s catering industry and delighting the local community. When asked why Fuzhou was chosen as the venue, Tang Yan explained that it was due to the city’s unique standing in the catering industry.
She further explained, “As one of the birthplaces of Fujian cuisine, Fuzhou is renowned for its rich history, culture, and distinctive culinary traditions. Fujian cuisine, one of China’s eight major culinary styles, is famous nationwide for its distinct flavors and exquisite cooking techniques. It focuses on the freshness of ingredients and the delicacy of preparation, excelling in seafood and mountain delicacies. Classic Fujian dishes such as Fotiaoqiang and Lychee Sweet and Sour Pork are not only visually appealing and flavorful but also carry a deep cultural heritage, gaining fame both domestically and internationally. Fuzhou’s culinary culture not only preserves traditional cooking techniques but also embraces continuous innovation, giving rise to many exceptional dishes. The collaboration between the Black Pearl and Fuzhou’s culinary scene is a tribute to and a continuation of Fuzhou’s status as a City of Gastronomy. Through this partnership, we aim to further promote Fujian cuisine culture, enhance the influence of Fuzhou’s dining scene, and introduce the unique flavors of this region to a wider audience.”
This year, the Black Pearl Pioneer Conference centers around the theme “Breaking Through.” In the current context, how to effectively achieve this breakthrough and support Fuzhou’s bid for City of Gastronomy is a topic of keen interest to both the government and consumers in Fuzhou. In this regard, Tang Yan explained that the original intention of organizing the Pioneer Conference was to expand the participants’ horizons. She hopes that restaurants will integrate the insights and techniques gained from the conference with their respective circumstances to develop effective growth strategies. This year’s forum theme, “Breaking Through,” is designed to inspire participants to continuously challenge conventional thinking in response to market changes, seek solutions, and make steady progress.
“In today’s world, the growth and expansion of a cuisine depend on the ongoing efforts of restaurateurs and dining businesses,” Tang Yan remarked. “To achieve a breakthrough for Fujian cuisine, we must, on one hand, focus on preserving its heritage by thoroughly exploring and retaining traditional techniques and classic flavors. On the other hand, we must embrace innovation, continually integrating modern cooking techniques and new ingredient combinations, and introducing more dishes that cater to contemporary tastes and health-conscious preferences. Through these dual efforts, we can not only breathe new life into Fujian cuisine’s rich history but also secure its place on the global culinary stage, attracting more food enthusiasts to experience and appreciate its unique offerings.”
In recent years, both food trends and the development of the restaurant industry in China have undergone significant changes. As a leader at the forefront of the restaurant industry, Tang Yan believes that the current market landscape has shifted, with the decline in banquet events and the decrease in average spending per customer posing the biggest challenges to “fine dining.” However, for outstanding dining establishments, there are also numerous opportunities. “For ‘fining dining’ restaurants, the key to navigating through challenges and moving forward is to clearly define their positioning first, then adjust their offerings and menus accordingly and align their operational model with this positioning. Based on our long-term observation of both domestic and international catering industries, the catering sector is highly resilient, but it also thrives on innovation and change. Therefore, industry professionals must embrace changes and proactively adapt.”