中国·福州——热爱城市从热爱美食开始

Huang Lyubing.

Why is Juchunyuan known as the “Whampoa Military Academy” for training Fujian cuisine chefs? What’s the secret behind its enduring success and vitality over 160 years, spanning three centuries?

Recently, thereporter interviewed Huang Lyubing, Vice President of the China Hospitality Association and President of the Fuzhou Catering and Cooking Industry Association.As one of the founding leaders of Juchunyuan Group,Huang Lyubing’s life journey has been closely linked with the group’s growth. Through his vivid storytelling, we catch a glimpse of how Juchunyuan has helped drive the revival and rise of Fujian cuisine in step with the changing times.

“Juchunyuan is more than just a restaurant group–it’s a living gene pool of Fujian culinary heritage.”Huang Lyubing joined Fuzhou Catering Service Company (the predecessor of Juchunyuan Group) in the 1970s, where he not only experienced the company’s restructuring but also witnessed its evolution from a traditional restaurant into a group in 2002.In Huang Lyubing’s view, the history of Juchunyuan is an integral part of Fujian cuisine culture.What has been passed down through the generations here is more than just culinary expertise; it is the preservation of a cultural legacy.

According to Huang Lyubing,Juchunyuan, as a beacon of Fujian cuisine, has not only given birth to iconic dishes like Fotiaoqiang, but also fostered generations of culinary masters through its unique “master-apprentice”system, including Yao Jianming, Lin Shuidi, Qiang Zhentao, Luo Shiwei, Zhuo Minghua, and Yang Weihua. Besides, it hasalso nurtureda significant number of skilled Fujian cuisine chefs for society.

“The Fujian cuisine masters from Juchunyuan have played a crucial role in advancing Fuzhou’s bid for ‘City of Gastronomy,’” Huang Lyubing shared with the reporter.

As a key initiative in Fuzhou’s bid for “City of Gastronomy,” since 2023, the “Fuzhou, City of Gastronomy” Fujian Cuisine Promotion Event has been held seven times, taking place in renowned food cities such as Shanghai, Beijing, Chengdu, Yangzhou, Shunde, Huai’an, and Macao.At these events, ten Fujian cuisine masters, either from Juchunyuan or closely connected to it, demonstrated the preparation of state banquet dishes like Fotiaoqiang and Instant-boiled Sea Clams in Chicken Broth. They highlighted the artistry of Fujian cuisine, showcasing intricate knife skills, fire techniques, and other culinary traditions, further promoting Fujian cuisine as the signature of Fuzhou’s cultural identity.

Reflecting on the development of Fujian cuisine, Huang Lyubing remarked with great emotion that after the reform and opening up, a variety of cuisines flooded into Fuzhou like mushrooms after the rain, and at one point, Fujian cuisine was at risk of being sidelined.In the face of this challenge, Juchunyuan remained committed to preserving and passing down the traditions of Fujian cuisine, while continuously driving its growth and innovation. Today, Juchunyuan continues to explore and preserve the traditional techniques of Fujian cuisine, striving to help more people rediscover and develop a love for it.

Next, Juchunyuan Group will partner with the China Hospitality Association and the Fuzhou Catering and Culinary Industry Association to establish a unified national standard for preparing Fotiaoqiang, focusing on ingredients, techniques, and other essential aspects.

“Standardization is key to promoting Fujian cuisine both nationwideand globally.Only by ensuring consistent quality and flavor can more people come to appreciate and fall in love with this uniquely captivating‘No. 1 dish of Fujian cuisine,’”said Huang Lyubing. (Fuzhou Evening News Reporter: Quan Yiyue/Text; Ye Cheng/Photo)