Study On The Diffusion And Development Of Fujian Cuisine Under The "Belt And Road" Initiative

In 2013,the construction of the New Silk Road Economic Belt and the 21 st Century Maritime Silk Road was formally proposed by Chinese government.As China's major strategic plan,the Belt and Road Initiative has attracted wide attention from the international community and attracted keen interest from relevant countries and regions.The Belt and Road Initiative is of strategic importance.It fosters and enhances China's international influence and forms China's new core competitive advantage.The Belt and Road Initiative has become an important platform for China's economic diplomacy in the new era.It is an important part of China's economic development strategy and external economic development.It also ensures the steady growth of China's economy and realizes a new and all-round opening up pattern under the world economy.The exchange of food culture is two-way flow and ups and downs in content.Due to the differences in their respective social,economic and cultural development,China and the Western countries have brought about changes in the cultural potential of China and the West,coupled with the influence of road traffic and factors such as ideas,behavior patterns,and science and technology.The communication between ancient Chinese and Western dietary cultures has two characteristics: one is the two-way flow but ups and downs in content,and the other is the way from less to more,from single to rich.By expounding the connection between the Belt and Road and food culture,this study analyzed the background of the Belt and Road policy and the historical origin of food culture,and further highlights the regional characteristics and representatives of traditional Fujian cuisine.Through the geographical and humanistic factors formed by traditional food in various parts of Fujian,different regional food characteristics have gradually been derived,and the origin and development history of food in various parts of Fujian have been analyzed in detail.Under the guidance of the "Belt and Road" policy,the development history of traditional Fujian cuisine has spread to all countries in the world with the changes of the times.By adhering to traditional crafts,adding elements of the times,and integrating local tastes,Fujian traditional cuisine has been promoted to better ride international rides to the World Food stage.Finally,under the new situation and new policies,the spread of traditional cuisine in Fujian can't be separated from the study of basic science,key technologies for industrialization,food standard processes and key technical equipment,and highlights the progress of current research and the space for future food research.Thus,the industrialization and standardization of traditional Fujian cuisine can be achieved,and the countries and regions along the Belt and Road construction can be promoted more widely,and the integration of Fujian cuisine with world cuisine can be promoted.