New Fujian Cuisine Exploring Ways to Break New Ground
Innovative Dishes Exchange Conference: “Spicy, Fresh, and Flavorful”
New Fujian Cuisine Exploring Ways to Break New Ground
Event Site.
On the morning of April 30, Fuzhou Juchunyuan Group held its 2024 April Innovative Dishes Exchange Conference & Fotiaoqiang Brand Development Seminar in Fuzhou. The event consisted of three sessions: “Spicy and Boiling,” “Seasonal Ingredients and Sauces,” and “High-End Ingredient Development,” showcasing new dishes of Fujian cuisine and further expanding its influence. Representatives from 14 hotels and catering businesses under Fuzhou Juchunyuan Group, including Fuzhou Hotel, Juchunyuan Hotel, and Antailou, gathered at the event to create over a hundred new dishes of Fujian cuisine.
A leader from Fuzhou Juchunyuan Group said, as the new Fujian cuisine industry continues to expand and build its brand, traditional flavors of Fujian are gradually reaching across the country. To adapt to the dietary habits of diners across the country, it is necessary to continuously innovate new Fujian cuisine, incorporating new flavors and developing new dishes. Now, Fuzhou Juchunyuan Group holds the dishes exchange conference every month, continuously developing new dishes of Fujian cuisine, exploring unique characteristics of new Fujian cuisine, and contributing to the growth and development of the new Fujian cuisine industry.
At the “Spicy and Boiling” dish display session, traditional ingredients of Fujian cuisine like mantis shrimp, black tiger shrimp, and squid were cooked in a new way, using bold spices like chili peppers and Sichuan peppercorns instead of the usual methods that highlight their natural flavors and light seasonings. This approach showcased the spicy, fresh, and flavorful characteristics of new Fujian cuisine to the participants.
New Fujian cuisine carries on the traditional philosophy of “eating foods in season” from classic Fujian cuisine. At the “Seasonal Ingredients and Sauces” dish display session, seasonal ingredients such as large yellow croaker, clams, razor clams, and spring bamboo shoots were showcased, paired with garlic sauce, sesarma dehaani sauce, or yellow pepper sauce. These dishes not only highlighted the fresh, natural flavors of Fujian’s seasonal ingredients but also incorporated a variety of Fujian-style sauces, creating a rich diversity of tastes.
One of the distinctive strengths of new Fujian cuisine is its expertise with high-end ingredients like abalone, sea cucumber, and dried scallops. At the “High-End Ingredient Development” dish display session, dishes such as Sea Cucumber in Supreme Soup, Braised Nanri Abalone with Taro, and Golden Egg Fried Rice with Dried Scallops gained attention for their creativity.
The Fotiaoqiang Brand Development Seminar was also held during the Dishes Exchange Conference. “Juchunyuan” is the birthplace of Fotiaoqiang, and the “Juchunyuan Fotiaoqiang Making Technique” is recognized as a national-level intangible cultural heritage. During the seminar, Fuzhou Juchunyuan Group held discussions and reviews on topics such as “Inheritance of the Fotiaoqiang Making Technique” and “Development of the Fotiaoqiang Pre-made Food Industry.” While preserving the traditional techniques of making Fotiaoqiang, Juchunyuan adapts to new market demands, explores fresh opportunities for growth, and continues to build the Juchunyuan Fotiaoqiang brand, contributing to the development of Fujian cuisine. (Fuzhou Evening News Reporter: Quan Yiyue/Text, Juchunyuan Group/Photo)