Taizhou Cuisine "Entering Schools, Enterprises, and Communities" Industry-Academia-Research Initiative Officially Launched

On September 19（2025）, the "Three Entries" science popularization activity for traditional Taizhou culinary techniques, along with the Taizhou Famous Dishes and Dim Sum Traditional Skills Mentor Appreciation Ceremony, was held at Huangyan Second Vocational Technical School.

"As an important component of Zhejiang cuisine, Taizhou cuisine features local dishes that primarily use ingredients such as East China Sea fish and small seafood from Taizhou Bay and Sanmen Bay, including shellfish from tidal flats. Its main cooking techniques include braising in soy sauce, home-style stewing, simmering, slow-cooking, quick-boiling, and steaming. Through the 'Three Entries' activity, we hope to promote and carry forward the distinctive cooking skills of Taizhou cuisine," said Xiang Zhiyou, President of the Taizhou Famous Dishes and Dim Sum Research Association.

To advance the cultivation of "Taizhou Chefs," the event appointed 16 industry masters as mentors for traditional Taizhou famous dishes and dim sum skills. This initiative aims to provide vocational schools across the city with a learning and practice platform that is closer to industry realities and better aligned with business needs. Xiang Zhiyou explained, "These 16 mentors themselves possess a strong command of distinctive traditional Taizhou culinary skills. Inviting them into the classroom allows them to teach students the most authentic techniques and expertise for preparing renowned Taizhou dishes and dim sum."

Huangyan Second Vocational Technical School serves as the Taizhou Training Base for the Integration of Culinary and Tourism Industry and Education. Its culinary program is a featured and advantageous specialty in Taizhou. In recent years, the school has focused on cultivating urgently needed skilled professionals by fully implementing a "dual-certificate or multi-certificate integration" talent development model and promoting a modern apprenticeship system. This approach aims to nurture high-quality, highly skilled personnel with comprehensive knowledge, broad vision, and solid skills, continuously supplying versatile professionals to the local catering industry.

"The 'Most Fresh and Sweet in Taizhou' activity will support Taizhou's bid to become a 'city of gastronomy' and play a positive role in providing talent and intellectual support for the high-quality development of the Taizhou cuisine industry. Taizhou cuisine is bound to become the most vibrant and premier golden calling card of Taizhou city," stated Yu Hongbiao, Party Group Member and Vice Chairman of the Taizhou Association for Science and Technology.

At the event, more than fifty hotels and catering enterprises from Taizhou, including time-honored brands, intangible cultural heritage enterprises, and Black Pearl restaurants, showcased famous dishes and dim sum with strong local characteristics.

In the next phase, the Taizhou Association for Science and Technology will collaborate with the Taizhou Famous Dishes and Dim Sum Research Association to carry out the "Entering Schools, Enterprises, and Communities" initiative for Taizhou cuisine, along with a series of other industry-academia-research activities. This aims to promote the protection, inheritance, and innovation of "Taizhou cuisine" culture.

Translator：Jiayang Lin