China National Radio Focus! The Third Taizhou Premium Food Week Ignites the "Multiplier Effect" of Cultural Tourism Consumption.

The sizzling aroma of Pao Xia(fried stuffed dough) in the pan, the fresh and juicy crystal shrimp just out of the pot, the “addictive” ginger-flavored egg tarts with just one bite… On May 3, Feilong Lake in Luqiao District was bustling with crowds at the Third Taizhou Fine Food Week. Over 130 catering brands offered citizens and tourists a rich and diverse culinary experience.

“I tried many signature dishes from restaurants and also tasted unique Taizhou delicacies,” said Li Xiaolong, a tourist from Hunan. After just a short stroll around the event, his hands were already filled with various foods. The event brought together a wide range of Taizhou specialties, such as fresh, sticky, sweet, and spicy. He said with satisfaction, “The variety is extensive, and many dishes are quite innovative. I hope to taste even more Taizhou delicacies.”

In recent years, Luqiao District has focused on Taizhou’s goal of becoming a “World Capital of Gastronomy,” striving to inherit and promote Luqiao’s culinary culture. The district has advanced the “Hundred Counties, Thousand Bowls · Luqiao’s Hundred Bowls” project, nurturing a group of provincial and municipal flagship stores, experience outlets, and food streets. The “Nanguan Food Market,” an extension of this initiative, has been selected as one of Zhejiang Province’s first key cultural tourism markets. Additionally, Luqiao District has innovatively developed the “Spicy Delight” food IP, highlighting the local culinary tradition of “no feast without ginger,” which has become another iconic food brand in Taizhou.

During this year’s May Day holiday, Luqiao District connected the vast Feilong Lake with the ancient charm of Shili Long Street through a dedicated tourist route, leveraging the synergistic effect of scenic spots.

Translator：Jiayang Lin