The "Dongtian Feast" is a culinary celebration that showcases the region's unique flavours, including specialties such as Overflowing Duck Soup, Rock Shallots, and Pengxi Pineapple, all presented on exquisite Nankeng kiln tableware. As an integral part of Nan’an’s prestigious "Chenggong Family Banquet," the feast highlights a rich array of dishes that reflect the region’s abundant produce and gastronomic heritage. It serves as a testament to Nan’an’s culinary excellence, offering an unparalleled dining experience.

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The large-scale multimedia culinary program Chinese Food Conference, produced by China Media Group's Yangshipin, has aired its sixth, seventh, and eighth episodes, featuring a variety of Quanzhou's signature dishes. These diverse and flavorful delicacies have deepened public appreciation for Quanzhou's culinary culture and sparked a wave of enthusiasm among viewers eager to experience these dishes firsthand.

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Bringing together ingredients from both land and sea, Fujian's rich culinary heritage takes center stage in the latest episode of China's Culinary Conference. As the show's Authentic Flavours segment unfolds, traditional Fujianese delicacies are captivating audiences and sparking a surge of food-inspired travel interest.

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How do landlocked mountains and coastal waters forge a culinary paradise? Fujian's cuisine, a harmonious blend of rugged terrain and maritime abundance, invites global food enthusiasts to explore its time-honored flavors. From ancient recipes passed down through dynasties to dishes that celebrate the region's unique geography, Fujian's gastronomy tells stories as rich as its landscapes.

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A blogger from Guangdong, known as "Tian Weiji," shared on Weibo that the essence of Quanzhou cuisine lies in its delicacy and richness. A steaming bowl of mianxian hu (rice vermicelli porridge) glides down the throat like silk, warming the soul like the first ray of morning sunshine, gently awakening the taste buds. Meanwhile, the golden, crispy curo (vinegar-marinated pork) offers a perfectly balanced sweet and sour temptation, making every bite irresistible.

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As Qing Dynasty scholar Liang Qichao once said, "A life filled with joy and curiosity is a life of value." This philosophy is perfectly captured by Quanzhou's iconic kāikǒuxiào (smiling bun), a dish that has become the city's culinary symbol. Fondly known as the "Banquet God," this bun graces tables at celebrations, from weddings to Lunar New Year feasts. For me, childhood memories revolve around eagerly attending banquets, anticipating the arrival of these golden-brown buns.

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As the scent of ginger duck fills the air, the delicate sweetness of rice noodles, the crispy crunch of oyster omelettes, and the tangy bite of vinegar-infused pork awaken the senses, visitors to Quanzhou embark on a culinary journey like no other.

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Food is more than sustenance—it is the soul of a city, a flavorful signature that carries its history, identity, and traditions. This Lunar New Year, as the Year of the Snake unfolds, Quanzhou unveils its "One County, One Table" initiative, spotlighting regional delicacies that encapsulate the city's rich culinary heritage.

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