Chef Yao Zhiqiang pictured preparing a dish

Chef Yao Zhiqiang, a renowned ambassador of Pingtan cuisine, has been blazing a trail for traditional dishes from this picturesque island in Fujian province, bringing them to the forefront of national and even international gastronomic scenes. The recent Millennial Encounter: Pingtan Feast promotion in Beijing showcased 13 exquisite Pingtan dishes, leaving attendees in awe and earning rave reviews.

"Through continuous inheritance and innovation, Pingtan cuisine, a shining pearl in the realm of Fujian food, will shine even brighter," said chef Yao, who has dedicated nearly four decades to mastering and promoting the culinary art of his hometown.

Yao's journey from a rural kitchen helper to a culinary master began early in life, under the tutelage of his father. Inspired by the skilled chefs he encountered, Yao aspired to become a master chef himself. His dedication to the craft led him to hone his skills relentlessly, mastering techniques such as meticulous vegetable slicing, flipping pans over an open flame, and intricate plating.

"Stepping into the kitchen that day, watching chefs deftly chopping and tossing ingredients into a delicious dish in minutes, I knew I wanted to be the one wielding that spoon," reminisced Yao.

His passion and perseverance paid off as he went on to study under chef Wu Zhiqiang, a renowned Chinese culinary master and national-level judge. "Yao Zhiqiang is both talented and diligent. We share a deep connection, even our names are the same," Wu commented.

In the 1980s, Yao established his own seafood restaurant, hosting various banquets that quickly gained popularity. Today, 38 years later, his culinary prowess has not only garnered recognition from fellow chefs but also the hearts of diners from all over. One patron from Guangzhou, Shen Yuru, expressed her love for Yao's Pingtan dishes, saying she makes a point to visit Pingtan whenever she travels to Fujian.

Moreover, Yao's culinary creations have transcended borders, with his eel fritters reaching as far as Singapore, Israel, Canada, and Italy. "My eel fritters are a reminder of home for many expats," Yao said, highlighting the global appeal of his traditional dishes.

In 2021, the Fujian Culinary Association recognized Yao's efforts by naming him a Fujian Cuisine Promotion Ambassador. More recently, in March 2024, he was appointed senior researcher at the Chinese Cuisine Association's Chinese Gourmet Research and Development Center. These accolades reflect Yao's relentless pursuit of culinary excellence and commitment to spreading Pingtan cuisine worldwide.

"Preserving the authentic flavors of Pingtan cuisine is paramount," emphasized Yao, who hails from a family of chefs spanning three generations. "My grandfather and father were chefs, and now my two sons are following in our footsteps." Yao's eldest son, Yao Hua, shared that his father constantly seeks feedback from elders to ensure the authenticity of each dish.

"When there's a banquet, my father rises before dawn to select the freshest ingredients at the market," said Chen Enping, one of Yao's disciples, highlighting the chef's unwavering commitment to quality.

Pingtan cuisine embodies the unique flavors and rich cultural heritage of the island. With Yao Zhiqiang's tireless efforts in both preservation and innovation, this culinary gem is sure to continue to dazzle the world, shining brighter than ever as a testament to the beauty of Fujian's culinary traditions.