Shasuan doumian (sea anemone with sweet potato noodles). [Photo/Tide News]

Taizhou, a coastal city in East China's Zhejiang province, is stepping up efforts to make its distinctive cuisine a stronger driver of tourism, cultural promotion, and economic growth, building on its growing national and international recognition.

The city's culinary profile has gained momentum in recent months. Taizhou hosted the 19th China Catering Industry Development Conference in June and became the first prefecture-level city in the Chinese mainland to host the Michelin Guide ceremony.

Taizhou cuisine, known for its emphasis on fresh, naturally sweet flavors, is rooted in locally sourced seafood and seasonal produce. Signature dishes such as shasuan doumian (sea anemone with sweet potato noodles) showcase the city's coastal culinary heritage. However, the reliance on ultra-fresh ingredients has limited the cuisine's expansion beyond the region.

To address this challenge, local businesses are investing in cold-chain logistics, live seafood transportation, and advanced food preservation technologies, allowing premium ingredients to reach markets nationwide while maintaining quality.

Taizhou is also strengthening its talent pipeline. The city has established specialized culinary education programs through partnerships between vocational colleges and leading restaurant groups. Zhejiang's first undergraduate program in culinary arts will enroll its inaugural class in Taizhou this September.

The city is currently working to standardize signature recipes and document traditional cooking techniques to preserve authenticity while supporting broader adoption.