Chef devoted to promoting delicate Teochew cuisine

Qiu Zhencheng, the first five-star chef accredited since the “Cantonese Chef” project was launched in Shenzhen, is devoted to promoting Chaozhou cuisine, or Teochew cuisine.

Qiu left his hometown of Puning in Guangdong in 1990 and went to Shantou to pursue his dream of being a chef. Now, he has been working in the sector for 32 years.

“I love foods in the Chaozhou and Shantou areas since I was young. I always want to be a chef and started learning cooking after graduating from senior high school,” Qiu said.

Qiu came to Shenzhen in 2006 and he has been committed to innovating Teochew cuisine.

“Shenzhen is an inclusive, innovative metropolis full of tech elements. Different cuisines are thriving here,” he said.

Qiu Zhencheng makes a dish. SD-Agencies

In Qiu’s view, Teochew cuisine is famous at home and abroad for its “color, aroma, taste and shape,” and in an international metropolis like Shenzhen, Teochew cuisine also occupies a high position.

However, it is also necessary to constantly innovate and create “delicate Teochew cuisine” in order to promote it in other first-tier cities.

Qiu opened a Teochew cuisine restaurant in Beijing in 2013. Locals favored classic Teochew dishes such as Chaoshan casserole porridge, fish rice and beef balls.

Qiu believed that delicate Teochew cuisine should also value visual appearance and ingredient selection based on the taste.

“Younger customers want dishes to look pretty,” Qiu said.

He believed with the ongoing promotion of the “Cantonese Chef” project, there will be an increasing need for Cantonese chefs and the industry will see long-term development.