#China #Angel Yeast #Fermented Food #Ningxiang #Chinese Dim Sum

Celebrating Culinary Excellence at the Angel Yeast Cup

On August 22, 2025, the eighth edition of the Angel Yeast Cup for Chinese Fermented Dim Sum and the twelfth conference on the development of the fermented flour-based food industry concluded in Ningxiang, Hunan province, a region renowned as the cradle of staple Chinese foods. Organized by Angel Yeast Co., Ltd. (SH600298), the event brought together 26 teams of young culinary talents from various countries alongside industry experts, researchers, and skilled artisans.

The event was not only a competition but also a vibrant platform for international collaboration, focusing on the culinary mastery of fermented foods. Participants showcased innovative approaches to traditional recipes, highlighting the potential growth of this category while facilitating cross-border exchanges aimed at the preservation and evolution of unique food traditions.

A Global Stage for Culinary Diplomacy

Over three months, spanning nine regions, teams qualified for the finals by creating dishes that merged their local flavors with established techniques involving flour and yeast. Teams from countries including China, Spain, Italy, Malaysia, and Indonesia presented both innovative staple foods and artistic dough sculptures, each characterized by creativity and distinct tastes.

Zhang Weishan, a participant from Malaysia, expressed a sentiment shared by many: “In Malaysia, people from all backgrounds enjoy Chinese staple foods. I hope this competition can expand further so more audiences can discover the allure of these traditions.” Similarly, Delgado Álvarez José Luis from Spain said, “I hope to bring these remarkable Chinese culinary creations to Europe, building a new cultural exchange bridge.” The Italian team reflected, “It is an honor to highlight Chinese cuisine, and we look forward to presenting Italian culinary traditions in China, creating new opportunities for exchange between these two rich food cultures.” Meanwhile, the Indonesian team shared their excitement about their first hands-on experience with Chinese staples, viewing it as both a privilege and a challenge to infuse their flavors into new creations.

Conference Insights on Industry Growth

The concurrent conference, themed “Heritage, Innovation, and Development of Fermented Staple Foods,” focused on emerging trends while offering a thorough discussion platform for industry collaboration. Observers remarked that the sector is at a significant transformation stage, with an essential dual focus on technological innovation and cultural heritage necessary for long-term growth. Participants emphasized the need to strengthen standards, improve professional training, and foster cooperation within the industry to steer the staple food category towards brand creation, expansion, and global integration.

Xiong Tao, the president of Angel Yeast, commented on the success of both the competition and the conference. He stated, “The renewed success of the Angel Yeast Cup series and the conference is directly tied to our ongoing innovation in food ingredient technologies, including yeast, steamed bread improvers, aluminum-free leavening agents for fried dough, rice fermentation starters, and premixes for rice cakes. These ingredient technologies revitalize traditional Chinese staples while supporting commercialization and international growth.”

Angel Yeast remains committed to inspiring the next generation of skilled professionals and supporting national development through its technical expertise. The company continuously nurtures top talent and master craftsmen who propel the sector forward. By preserving artisanal skills while advancing innovation, Angel Yeast aims to contribute to the global food industry’s sustainable growth, merging tradition with innovation for a vibrant future in fermented foods.