Chengdu tops all new first-tier cities in the country, by both the number of fine dining restaurants and the speed of development.
On May 16, the Black Pearl Chef Club (BPCC) Launching Ceremony & Forum kicked off here in Chengdu, with the participation of internationally famed chefs, cooking masters and renowned gourmets to promote the development of the culinary culture in China and other countries in Asia.
At the forum, the Black Pearl Chef Club, the first elite chef club in China, was founded. All of its members are from restaurants listed in the Black Pearl Restaurant Guide, which was made by Meituan-Dianping, the largest on-demand services platform in China. The guide gives recommendations of popular Chinese cuisines and quality restaurants in China. In the 2019 version, 15 Chengdu restaurants are on the list, with the number lagging behind only Shanghai, Beijing, and Hong Kong.
Mr. Zhang Chuan, Senior Vice President of Meituan-Dianping, said at the forum that the club is aimed to boost exchanges and mutual learning among chefs in the country and help them gain more social recognition.
According to the 2019 China's Delicate Catering Industry Report released at the forum, Chengdu tops all new first-tier cities in the country, by both the number of fine dining restaurants and the speed of development. Foodies worldwide are attracted to Chengdu by the reasonable prices, abundance and diversity of its food. In addition to Sichuan and Cantonese food, Chengdu's fine dining restaurants boast cuisines from Japan, Southeast Asian and Western countries.
Chengdu has long been the center for exchanges and innovation of Sichuan cuisine culture.
According to the report, with a sharp increase in the number of fine dining Sichuan cuisine restaurants, the city's per capita expenditure on Sichuan food had a year-on-year growth of 15%, topping the list of all the Chinese cuisines.
In recent years, many Sichuan cuisine restaurants in Chengdu have launched operations in other cities at home and even abroad.The well-known Mapo Tofu of Szechwan Restaurant in Tokyo and the lavender-flavored Szechuan peppered duck breast offered by the Eleven Madison Park in New York are both innovations of their original Sichuan versions.