Group 1 - The "2025 Food in Hangzhou: Seasonal Freshness" culinary culture month commenced on June 16, with the "Golden Osmanthus" Hangzhou New Quality Dining Guide opening registration for new dining brands operating for less than five years starting June 18 [1] - The "Golden Osmanthus" guide, launched in December 2024, focuses on high-quality, emerging dining enterprises and is regarded as the Hangzhou version of the Michelin guide [1] - The Hangzhou Municipal Bureau of Commerce aims to enhance the city's reputation as a "World Food Capital" through initiatives like the culinary culture month and "Main Chef Open Day" events, promoting a collaborative ecosystem of "list IP + cultural output + commercial empowerment" [1] Group 2 - The industry roundtable featured discussions on the contemporary interpretation of regional culture through cuisine, emphasizing the importance of storytelling in presenting Hangzhou's Song Dynasty aesthetics [2] - Notable figures in the culinary industry, including Chinese culinary masters and restaurant founders, shared insights on the success of new Michelin-starred restaurants and the integration of traditional techniques with modern management [2] - The roundtable also highlighted the significance of sustainability in dining, with a focus on using local materials and innovative practices to enhance the dining experience [2] Group 3 - A collaborative culinary event showcased dishes that creatively combined local ingredients with global influences, exemplifying the concept of "world expression" through local food [3] - The event featured chefs who innovatively used local seasonal ingredients, such as Australian beef and North Sea crab, to reinterpret traditional dishes [3] - This collaboration among suppliers in the Hangzhou dining market represents a practical exploration of upgrading the industry chain from "ingredients to table" [3]