The Confucian cuisine in spotlight at the SCO Summit highlighted its significance for China that took years to develop the exquisite cuisine and develop it as a part of its culinary culture.
Confucian cuisine, also known as Kongfu, holds a significant place in Shandong cuisine, rooted in Confucius’s dietary philosophy. Developed over years, it combines imperial, official, and folk cooking techniques, known for its exquisite presentation and precise cooking methods.
Confucius, a revered sage in China, influenced dietary habits and nutrition, shaping Chinese culinary evolution. Chefs have continuously refined these techniques, resulting in a cuisine celebrated for its sophisticated flavors and seasonal ingredients.
Designated as “Kongfu Cuisine Culinary Techniques” on China’s National Intangible Cultural Heritage List in 2011, this cuisine gained global recognition at the 2018 SCO Summit in Qingdao, Shandong. It highlights China’s rich culinary heritage and adherence to Confucian principles of nutrition, attracting wider appreciation worldwide.
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