Yao Chengbao (center) demonstrates eel frying to his son Yao Zhiqiang (right) and grandson Yao Sen (left).

Freshly fried eel straight from the wok

Pingtan, an island off the coast of Fujian Province, is not only a place with rich cultural heritage but also a cradle of culinary traditions. The Yao family, a renowned chef family in Pingtan, has been on a remarkable journey of preserving and innovating local flavors.

In the Yao family's kitchen, three generations focus on different fish-based dishes. The 80-year-old patriarch, Yao Chengbao, dedicated his life to frying eels. "Eels? My father started frying them when he was young, and I've been doing it for a lifetime. This dish is the root of our family," he said. His fried eels have been a staple at Pingtan's weddings and other celebrations for decades.

Yao Zhiqiang (first from the left) poses for a group photo with his team members.

Pingtan Fish Rice

Yao Zhiqiang, Yao Chengbao's son, made a name for himself with "Pingtan Fish Rice". At the 2025 Taizhou National Culinary Invitational, he and his partner, Ye Shoushan, took on the challenge of the classic Chaoshan dish, "Dalan Fish Rice". "The scene was spectacular. Over thirty stoves were fired up simultaneously. Teams from Hainan and Hong Kong were strong, but we had more experience and were confident to win for Fujian," Ye Shoushan recalled. Yao Zhiqiang's team used local Pingtan yellow croakers. "We use Pingtan yellow croakers, which are tender and golden. This is a gift from the sea and our source of confidence," Yao Zhiqiang said. Their innovative "Pingtan Fish Rice" combined the fish with special rice soaked in fish soup, winning a gold medal. "The competition named it 'Chaoshan Yellow Croaker Rice' due to rules, but the soul of this dish is our Pingtan yellow croaker. From now on, it's only called 'Pingtan Fish Rice'," Yao Zhiqiang stated firmly.

Honeycomb Abalone

Yao Sen, the "post-90s" grandson, won a special gold medal in the 2025 Fujian "New Fujian Cuisine" Innovative Dish Competition with his "Honeycomb Abalone". "I'm most excited when the oil bubbles burst and the batter suddenly expands," he said. Using local Pingtan abalones, a national agricultural product with geographical indication, he aimed to promote the local specialty. "I want to put Pingtan's oysters, laver, and abalone on the culinary map," he added.

Yao Zhiqiang adjusts his son Yao Sen's chef hat.

From the patriarch's foundational eels to the grandson's avant-garde abalone, the Yao family weaves a continuous thread—each generation honoring the past while boldly scripting the future of Pingtan's cuisine.