千年美食迎“三变”

Core Viewpoint - The article highlights the evolution of Ninghua Hakka snacks from traditional local flavors to a more systematic training approach, aiming for brand recognition and quality enhancement, ultimately leading to the inclusion of Hakka cuisine in prestigious culinary rankings like the Michelin Guide [4][10]. Group 1: Training and Development - The Ninghua Hakka Snack Training Center offers hands-on training, teaching participants to make standardized Hakka dumplings, with a focus on precise measurements [5]. - Since 2012, Ninghua has trained over 13,000 individuals, leading to the establishment of more than 7,000 snack shops and creating over 50,000 jobs [5][6]. - The training curriculum has evolved to include a comprehensive textbook and a variety of practical cooking methods, with courses extending from one week to a month [6]. Group 2: Quality and Innovation - The Hakka cuisine brand "Shenghailou" has been recognized in the 2026 Michelin Guide, marking a significant achievement for Hakka cuisine [8]. - The founder of "Shenghailou" emphasizes the importance of maintaining authentic flavors while innovating with local ingredients to appeal to broader tastes [9]. - The restaurant employs a supply chain model that ensures fresh ingredients are delivered daily, maintaining the integrity of Hakka dishes [9]. Group 3: Industry Growth and Strategy - Ninghua is adopting a development strategy focused on product standardization, expanding influence, and integrating various channels to enhance the Hakka snack industry [11]. - The local government is working on obtaining food production licenses for key snack items and developing industry standards to ensure quality [11]. - Efforts are being made to innovate the dining experience by integrating Hakka snacks with banquet styles and tourism, thereby broadening market reach [12].