On August 16th, the World Federation of Chinese Catering Industry issued an initiative to strengthen the construction and promotion of Silk Road food brands, promote the training and exchange of relevant talents, promote the innovative and integrated development of Silk Road food, and take multiple measures to create new scenarios for Silk Road food consumption.
As one of the “Chinese Cuisine Expo” series of consumer promotion activities organized by the Ministry of Commerce in 2025, the 3rd Silk Road Food Development Conference was held on August 16th in Quanzhou, Fujian. The Silk Road Food Development Initiative was released at the conference.
The 3rd Silk Road Food Development Conference was held on August 16th in Quanzhou, Fujian. (Image provided by the World Federation of Chinese Catering Industry)
The initiative proposes to encourage culinary technicians, food research and development institutions, and others to explore new applications and combinations of Silk Road cuisine’s characteristic ingredients, integrate modern health concepts, and develop new dishes and foods that meet contemporary consumer needs. Create a new consumption scenario that integrates elements of Silk Road culture, applying scientific cooking, artistic elements, culinary aesthetics, etc., enriching the emotional value that dining tables bring to diners, and making dining consumption more diverse and colorful.
Suggestion: Encourage the establishment of Silk Road food education, research, and exchange centers, and regularly select outstanding chefs and catering managers for training, in store exchanges, and joint creations. At the same time, we encourage leading catering enterprises and vocational colleges to jointly establish training bases to cultivate versatile talents in Silk Road cuisine.
The initiative proposes to establish certification standards for Silk Road cuisine, granting unified labels to restaurants, products, etc. that meet the standards, and enhancing consumer trust and brand value. Promote the globalization and rejuvenation of Silk Road cuisine culture through high-quality documentaries, short videos, and other channels. Expand international cooperation and exchange, establish a normalized cooperation mechanism, and create international exchange activities such as exhibitions, forums, competitions, and tastings.
On the day of the event, the “Haisi Food Research and Innovation Center” jointly built by the World Federation of Chinese Catering Industry and other organizations was officially unveiled. The Innovation Center will systematically sort out cultural resources related to Silk Road cuisine, combine traditional culinary techniques with contemporary consumer trends, conduct innovative research and development on Silk Road cuisine, further enhance industrial competitiveness, and promote international exchanges and cooperation in cooking techniques, ingredient trade, cultural research, and other aspects among countries and regions along the Maritime Silk Road. (Reporter Wang Yuxiao)