Juchunyuan and Quanjude Join Forces to Create a Grand Culinary Feast
On September 6, Fuzhou Juchunyuan Group partnered with China Quanjude Group to launch the “Quan Ju Jing Min · Fu Ju Wei Lai” Beijing-Fujian Feast Food Week - A Joint Banquet Featuring China’s Time-Honored Brands and Intangible Cultural Heritage, at the Quanjude Hepingmen store in Beijing. This event lasted for nine days, running until September 14.
Fujian Cuisine Showcase.
State banquet dishes debut in Beijing
Fujian cuisine masters showcase their exquisite craftsmanship
During the event, Wu Yubo, the sixth-generation inheritor of “Quanjude Technique of Roasting Duck in Stove” and the Roast Duck Technical Director at Quanjude Group, alongside Yang Weihua, Chinese Culinary Master, Fujian Cuisine Master, and the eighth-generation inheritor of “Juchunyuan Fotiaoqiang Making Technique,” co-led the presentation of dishes at the Quanjude Hepingmen store, highlighting Quanjude’s signature Beijing-style dishes and roast duck series, as well as Fujian’s intangible cultural heritage cuisine and flavorful snacks. This allowed guests to immerse themselves in the cultural richness of state banquet delicacies and appreciate the craftsmanship behind China’s time-honored brands.
It is said that the Beijing-Fujian Joint Banquet Featuring Time-Honored Brands and Intangible Cultural Heritage introduced two series: “Intangible Heritage Feast · Fu Yun Guo Wei” and “Tasting Feast · Fu di Zhen Wei,” offering a total of five banquet options. These included 3 to 5-person sets perfect for small gatherings with friends, as well as 6 to 8-person sets ideal for family gatherings or business banquets.
At the event, state banquet delicacies such as Juchunyuan’s Fotiaoqiang, Lychee Sweet and Sour Pork, Instant-boiled Conch Slices in Chicken Broth, and Deep-fried Whole Yellow Croaker and other traditional Fujian dishes made a stunning debut. Fuzhou specialties like fish balls, pork wontons, pot side paste, and taro paste also took center stage. Meanwhile, at the Fujian snack live demonstration area, Fujian cuisine masters showcased their skills in preparing specialties such as fish balls and pork wontons, allowing guests to watch the cooking process while savoring the flavors. In addition, Quanjude’s signature dishes, including the Premium Peony Duck, Duck Feet with Mustard, and Salted Duck Liver, were also showcased.
Authentic Fujian cuisine and traditional Beijing flavors were brought together, creating a vibrant fusion of Beijing-Fujian culinary delights. This allowed guests not only to indulge in exquisite dishes but also to enjoy the profound richness of Chinese culinary culture.
Yang Weihua was about to lift the lid of the pot with Fotiaoqiang.
The culinary cultures of Beijing and Fujian have been integrated perfectly
Fujian cuisine will lead the food trend
According to information, Fuzhou Juchunyuan Group and China Quanjude Group co-hosted the grand culinary feast with the aim of fostering the exchange between Beijing and Fujian cuisines, leveraging the strengths of both brands to explore new markets, serving evolving consumer demands, and jointly empowering the high-quality development of the cultural and tourism industry by promoting the preservation and innovation of intangible cultural heritage culinary skills.
This event marks a new chapter in the partnership between two of China’s time-honored brands, Juchunyuan and Quanjude. It represents not only a deep exchange of culinary cultures between Beijing and Fujian but also an important practice of inheritance, innovation, and collaborative development for China’s time-honored brands in the new era.
Juchunyuan Group has consistently followed and implemented the work arrangements by the CPC Fujian Provincial Committee, the Fujian Provincial Government, the CPC Fuzhou Municipal Committee, and the Fuzhou Municipal Government regarding the promotion of Fujian cuisine. In line with 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), the Regulations of Fuzhou City on the Preservation of Fujian Cuisine Techniques and Culture, and the Three-Year Action Plan of Fuzhou City for the Preservation and Development of Fujian Cuisine, the group has adhered to the development philosophy of “Maintaining tradition while fostering innovation,” and been committed to advancing the inheritance and development of Fujian cuisine, enhancing its reputation and influence, and supporting Fuzhou’s bid for “City of Gastronomy,” enabling Fujian cuisine to shine even brighter on the global stage. (Fuzhou Evening News Reporter: Quan Yiyue/Text, Juchunyuan Group/Photo)