2026“WCCN食力传承大会”启幕 以匠心标准赋能中餐产业全球征程

Core Insights - The global Chinese cuisine industry is undergoing significant transformation, shifting from "craft inheritance" to "industry aggregation" and from "dispersed development" to "ecological symbiosis" in response to globalization and consumer upgrades [1] - The "WCCN Food Power Inheritance Conference" held on January 22, 2026, aimed to address core challenges in cultural inheritance, standard construction, and collaborative development within the industry, while launching the "Master Handcrafted Restaurant Evaluation Standard System" to inject new momentum into the high-quality development of Chinese cuisine [1] Group 1: Strategic Direction - The rise of green economy and healthy living concepts is driving a "kitchen revolution" globally, emphasizing the importance of food safety and national health in the transformation of the Chinese cuisine industry [2] - The Chinese government is focusing on integrating traditional wisdom, such as medicinal cuisine, into national strategies to strengthen the foundation of national health through daily dietary practices [2] Group 2: Industry Foundation - China's grain production has consistently exceeded 1.4 trillion jin for two consecutive years, ensuring a robust supply of essential food products, which supports innovation in Chinese cuisine [4] - The implementation of strict agricultural product standards and the establishment of exclusive standards for unique Chinese ingredients aim to promote a return to nutritional health and flavor essence in the industry [4] Group 3: Cultural Promotion and Globalization - The conference highlighted the role of Xinhua News in promoting cultural transmission and high-quality development of Chinese cuisine, emphasizing the need for a professional and international exchange platform to enhance global competitiveness [6] - The Chinese cuisine industry faces challenges such as narrative shortcomings and a lack of global discourse power, necessitating the creation of cultural IPs and immersive experiences to elevate its global presence [13] Group 4: Standardization and Quality Assurance - The launch of the "Master Handcrafted Restaurant Evaluation Standard System" marks a new phase in the Chinese cuisine industry, aiming to establish a standard that reflects cultural depth and promotes self-definition rather than being defined by foreign standards [15] - The evaluation system includes categories such as boutique restaurants and medicinal cuisine, with a focus on transparency and traceability in the certification process [17] Group 5: Health and Medicinal Cuisine - The newly added standards for medicinal cuisine address the growing market demand, which has increased by 30% annually, and aim to ensure quality through professional qualifications and dynamic regulation [19] - The establishment of an expert committee for medicinal cuisine standards will provide intellectual support for the standardized development of this sector [19] Group 6: Future Outlook - The conference facilitated a transition from concepts to actions in the Chinese cuisine industry, with a focus on cultural heritage and scientific standards to enhance global competitiveness [20] - The industry aims to leverage its cultural richness and scientific frameworks to contribute to global health and cultural exchange [20]