Dai Bin leads a team to conduct research on Hunan cuisine tourism

Accompanied by Shang Bin, member of the Party Group and Deputy Director of the Hunan Provincial Department of Culture and Tourism, Huang Yinghong, Deputy Director of the Promotion, Communication and Exchange Department, He Weimiao, a first level researcher of the Promotion, Communication and Cooperation Exchange Department, Chen Fujiao, Vice President and Secretary General of the Provincial Tourism Association, and Xie Feng, a cadre of the Promotion, Communication and Cooperation Exchange Department, the focus of the research was on the development of Hengyang's food tourism.

Dean Dai Bin led the Food Tourism Research Group of China Tourism Research Institute to conduct research on more than 10 catering and food processing enterprises in Hengyang City, including Moli Fisherman's Home, Tang Buer's New Xiang Cuisine, Ding Shifu Barbecue, Peng Haijun Fish Meal, Hengyang Soil Vegetable Base, Juweitang Food Co., Ltd., and Nanbeite Food Co., Ltd. They also visited nighttime economic gathering areas such as Lejie.

During the research period, a special symposium on the development of food tourism in Hengyang in 2024 was held. The symposium was chaired by Zou Yuanguo, Secretary of the Party Group and Director of the Culture, Tourism, Radio, Television and Sports Bureau of Hengyang City. Liu Yinting, Chairman of Hengyang Shanggong Kitchen, Li Honghua, Founder of Li Kitchen and Small Farmers, Wang Tao, Executive Chairman of Hengyang Catering Industry Association, Xu Dongsheng, President of Tourism Association, Xu Derong, President of Hunan Daily Hengyang Branch, and other representatives of catering enterprises, associations, and media had extensive exchanges on hot issues related to the development of food tourism in Hengyang, including cooking techniques, ingredient logistics, catering brand building, food promotion and publicity, talent cultivation, Hengdong local cuisine inheritance, and the integration of "food+tourism".

Peng Hongping, Deputy County Mayor of Hengdong County People's Government, Wang Yi'an, Deputy District Mayor of Nanyue District People's Government, Wu Jianbo, Deputy Secretary of the Party Group and Deputy Director of the Municipal Bureau of Culture, Tourism, Radio, Film and Sports, and Xu Yunsheng, Vice Chairman of the Municipal Committee of the Chinese People's Political Consultative Conference, and other leaders in charge of counties and cities also exchanged speeches. Shang Bin, member of the Party Group and Deputy Director of the Provincial Department of Culture and Tourism, gave a concluding speech.

Dai Bin pointed out that Zhu Rong's "striking stones to make fire" at Mount Heng in the south has given Hengyang a deeper cultural connotation. Hengyang combines ancient records with catering culture in the process of developing tourism, reflecting the human fireworks atmosphere of food tourism, with unique and profound significance. Hengyang is rich in natural resources and has a solid foundation in food supply. With the support of a modern catering industry system, it has great potential for developing food tourism. From the current perspective, Hunan cuisine has gained strong social recognition nationwide, and Hengyang has established well-known Hunan cuisine chain brands such as Chef Fei, which have received high praise in the industry. But we also need to recognize the development difficulties faced by the traditional handmade pastry enterprises in Hengyang, which were once glorious. How to improve the adaptability of products from a supply oriented perspective and find development opportunities through persistence and innovation is a topic worth studying in food tourism. In response to the upcoming Third Hunan Tourism Development Conference, Dean Dai Bin pointed out the need to fully consider the demands and sense of gain of consumers and the market, and continuously strive to enhance tourist experience, brand building, sustainable development, and promote high-quality development of Hunan's food tourism.

Wu Fenglin, Director of the Planning and Leisure Institute of our institute, and Li Hui, Ma Jing, Cheng Weijin, and Bai Yangyingxiang from the Food Tourism Research Group participated in research, discussion, and exchange activities together. Subsequently, the research team will continue to conduct surveys on Hunan's food tourism in cities such as Yueyang and Huaihua.

Contribution | Planning and Leisure Institute

Editor in Chief | Liu Xin Source | China Tourism Research Institute (Data Center of the Ministry of Culture and Tourism) Please indicate the source when reprinting