Guizhou establishes cuisine alliance with Chongqing and Yunnan

The Guizhou Eco-cuisine Promotion Conference was held in Guiyang on Oct 17, highlighting the unique features of Guizhou cuisine and celebrating Guizhou's rich culinary culture.

The event attracted representatives from the business departments, catering industry associations, and renowned catering enterprises of six provinces and municipalities, including Guangdong and Chongqing.

The conference promoted the strengths, distinct characteristics, and future development directions of Guizhou's eco-cuisine. With its excellent ecological environment and rich biodiversity, Guizhou nurtures a variety of high-quality local ingredients, shaping a distinctive culinary style known for its sour, spicy, appetizing, and wild flavors. The "three pots" – soup pot, dry pot, and griddle pot – have become classic carriers through which the people of Guizhou transform ecological ingredients into culinary delights, showcasing the industry's innovation and broad development prospects.

At the signing ceremony, Guizhou, Chongqing, and Yunnan signed the Southwest Cuisine Alliance Cooperation Agreement, aiming to promote culinary exchange, mutual learning, and integrated development in Southwest China while boosting catering consumption.

In recent years, Guizhou has attached great importance to the development of the Guizhou cuisine industry, positioning it as a key driver of agricultural efficiency, tourism growth, and consumption upgrading. A series of supportive policies have been introduced to advance industrialization and branding of Guizhou cuisine. By the end of 2024, Guizhou was home to 106 nationally rated diamond restaurants, had recognized 46 eco-cuisine experience stores and 15 demonstration stores, and released over 200 group standards for Guizhou eco-cuisine, establishing a relatively complete standard system for the province's signature cuisine.