A five-day international culinary exchange program, Flavors of the Silk Road, was recently held in the capital, bringing together leading chefs, food writers and industry figures from around the world.
Through immersive visits, hands-on workshops and high-level discussions, the event created a meaningful dialogue between Eastern and Western culinary traditions, offering new perspectives on the global future of Chinese cuisine.
Liu Yaning, director of the Gastronomic Culture Committee of the China Tourism Association, says Chinese cuisine is entering a new phase — shifting from technical confidence to cultural consciousness.
"With advancements in supply chains, professional training, culinary heritage preservation, and innovation, the industry now possesses the structural maturity needed for global expression," he says.
Participants explored key elements of Chinese culinary heritage throughout the program. Visits to Jinxing duck farm and Da Dong's roast duck workshop offered insights into the craftsmanship behind Beijing's iconic dish.
