To the People’s Governments of All Counties and Districts, Relevant Departments of the Municipal People’s Government, and All Concerned Units:

To further promote the inheritance and innovative development of Luoyang’s distinctive culinary culture, expand and strengthen the city’s distinctive catering industry, enhance the influence of the “Luoyang Flavor” brand, and better leverage the catering industry’s vital role in revitalizing the market, stimulating consumption, and creating jobs, the following guidelines are formulated in accordance with Luoyang’s actual conditions.

I. Guiding Principles

Guided by Xi Jinping Thought on Socialism with Chinese Characteristics for a New Era, we will anchor our efforts in the new stage of development, fully, accurately, and comprehensively implement the new development philosophy, serve and integrate into the new development paradigm, take meeting the people’s ever-growing needs for a better life as our starting point, and aim to enhance the influence of Luoyang’s distinctive culinary brands. Adhering to the principles of “government guidance, market operation, brand leadership, and integrated development,” we will seize the new opportunities presented by the integration of culture and tourism, leverage the unique advantages of local resources, geographical location, and cultural heritage, promote Luoyang’s culinary culture,preserve Luoyang’s culinary techniques, accelerate the innovative development of Luoyang’s catering industry, and contribute to promoting the quality and upgrading of consumption as well as advancing Luoyang’s high-quality development.

II. Objectives and Tasks

We will fully leverage the traditional strengths of Luoyang’s distinctive cuisine—including its ability to “draw on diverse influences, embrace diversity, preserve authentic flavors, and promote nutrition and health”—to vigorously inherit, promote, and innovatively develop Luoyang’s culinary culture. We will cultivate more outstanding catering enterprises with core competitiveness and promote the expansion and strengthening of Luoyang’s distinctive catering industry.By the end of 2023, launch 20 signature dishes, organize more than 20 promotional events for specialty cuisine, achieve a citywide catering industry turnover exceeding 30 billion yuan, and continue to foster a strong atmosphere for the inheritance and innovative development of Luoyang’s specialty cuisine;By 2025, we aim to introduce 100 signature dishes, cultivate 20 well-known brand enterprises, and achieve a citywide catering industry turnover of 40 billion yuan, while establishing a preliminary standardized and regulated system for Luoyang’s distinctive cuisine; by 2035, Luoyang’s distinctive culinary consumption system will be further refined, and the recognition, reputation, core competitiveness, and brand influence of “Luoyang Flavors” will be comprehensively enhanced.

III. Work Measures

(I) Inheritance and Innovation Initiative

1. Establish a Digital Archive. Fully explore the cultural heritage and historical depth of Luoyang’s distinctive culinary brands. Support the creation of a digital archive for Luoyang’s distinctive cuisine, documenting content such as ingredients, auxiliary seasonings, visual characteristics, nutritional components, preparation processes, cultural heritage, and renowned chefs through text, images, and audio-visual materials. This will showcase the history, cultural heritage, and exquisite craftsmanship of Luoyang’s distinctive culinary brands.(Responsible Units: Municipal Bureau of Commerce, Municipal Bureau of Culture, Radio, Television, and Tourism; People’s Governments of all counties and districts)

2. Develop Signature Dishes. Support the innovation and improvement of traditional delicacies such as Luoyang Water Banquet and Luoyang Soup—while preserving intangible cultural heritage techniques and the legacy of time-honored brands—by refining cooking methods and ingredient combinations to meet the taste preferences of diverse consumer groups. Leverage the role of organizations such as the Luoyang Catering and Hotel Industry Association to establish a Luoyang Signature Cuisine Research and Promotion Center at Luoyang Vocational and Technical College, allocating up to 300,000 yuan to conduct industry research and promotional activities.Encourage specialty catering enterprises to establish dish R&D centers to promote independent R&D and innovative inheritance of Luoyang’s specialty cuisine, creating a “New Taste of Luoyang.” (Responsible Units: Municipal Bureau of Commerce, Bureau of Education, Bureau of Culture, Radio, Television, and Tourism, Bureau of Agriculture and Rural Affairs, Bureau of Finance, Luoyang Vocational and Technical College, and People’s Governments of all counties and districts)

3. Innovate Development Models. Encourage specialty dining enterprises to integrate traditional business practices with modern information technologies such as big data and cloud computing to upgrade marketing models and create new dining experiences. Support deep integration between specialty dining enterprises and cultural tourism and creative enterprises, introducing cultural creativity into dining venues to create memorable dining destinations that young people are eager to share. Establish a platform for connecting banks with enterprises, encouraging specialty dining enterprises to attract social capital, broaden consumer markets, expand market scale, and enhance brand influence.(Responsible Units: Municipal Bureau of Commerce, Bureau of Culture, Radio, Television, and Tourism, Financial Work Bureau, and People’s Governments of all counties and districts)

(2) Standards and Regulations Initiative

4. Standardization and Regulation Leadership. Encourage “Heluo Artisans” studios, industry associations, and key catering enterprises to research and formulate group standards or enterprise standards regarding dishes, services, and nutritional composition. Organize the development of local standards for the technical specifications of classic specialty cuisine (including specialty snacks), clarifying quality standards for primary and secondary ingredients, production processes, and seasonings, and unifying the production standards for Luoyang’s local specialty cuisine.Units that take the lead in formulating provincial and municipal local standards will be granted one-time rewards of up to 50,000 yuan and 20,000 yuan per standard, respectively, after the relevant outcomes are filed with and published by the competent administrative department for standardization. (Responsible Units: Municipal Bureau of Commerce, Municipal Administration for Market Regulation, Municipal Bureau of Culture, Radio, Television, and Tourism, Municipal Finance Bureau, and People’s Governments of all counties and districts)

(3) Brand Development Initiative

5. Create renowned signature dishes. Encourage specialty catering enterprises and food manufacturers to develop and launch distinctive dishes such as creative water banquets, succulent river delicacies, aromatic braised dishes, fresh mountain delicacies, and crispy pastries. The goal is to launch 100 signature dishes and cultivate 20 well-known brand enterprises by 2025.(Responsible Units: Municipal Bureau of Commerce, Bureau of Industry and Information Technology, Bureau of Culture, Radio, Television, and Tourism, Luoyang Vocational and Technical College, and People’s Governments of all counties and districts)

6. Cultivate Renowned Restaurants and Chefs. Intensify efforts to nurture specialty dining enterprises and support their development into chains and established brands. Encourage business operators in sectors such as Luoyang Water Banquets and Luoyang Soups to stimulate internal growth momentum, enhance brand identity, effectively tell brand stories, and expand brand influence. Annually select a group of renowned restaurants and chefs and present them with plaques in recognition of their achievements.(Responsible Units: Municipal Bureau of Commerce, Federation of Trade Unions, Bureau of Human Resources and Social Security, Bureau of Culture, Radio, Television, and Tourism, Market Supervision Administration, Bureau of Finance, and People’s Governments of all counties and districts)

(IV) Skills Enhancement Initiative

7. Strengthen talent training. Encourage vocational colleges, skills training bases, and other training institutions to focus on cultivating specialized and skilled professionals in distinctive cuisine and intangible cultural heritage culinary techniques.Improve the joint talent cultivation mechanism involving the government, higher education institutions, and enterprises. Support vocational colleges in strengthening the development of culinary-related disciplines and increase efforts to cultivate applied talents in catering management and key technical skills. High-quality implementation of the “Certification for All, Skills in Luoyang” initiative, cultivating no fewer than 1,000 specialized culinary talents annually. (Responsible Units: Municipal Human Resources and Social Security Bureau, Education Bureau, Federation of Trade Unions, Commerce Bureau, Luoyang Vocational and Technical College, and People’s Governments of all counties and districts)

8. Organize Skills Competitions. Regularly host municipal-level culinary competitions, master chef contests, and skills competitions. Encourage operators of specialty dining brands and industry associations to promote high-quality development in the specialty dining sector through culinary exchanges and on-the-job training. Support specialized talent in the specialty dining sector to participate in national and provincial culinary skills competitions. (Responsible Units: Municipal Bureau of Commerce, Municipal Bureau of Human Resources and Social Security, Municipal Federation of Trade Unions, Luoyang Vocational and Technical College, and People’s Governments of all counties and districts)

(V) Industry-Driven Initiative

9. Establish ingredient production bases. Focusing on county and district specialties such as Yanshi silver carp, Ruyang shiitake mushrooms, Mengjin Yellow River carp, and Luochuan tofu, plan and construct a number of green agricultural production bases for local Luoyang ingredients. Support specialty dining enterprises in establishing supply-demand partnerships with emerging agricultural operators to drive agricultural production, primary processing, and market sales activities, thereby increasing farmers’ income through industrial prosperity.(Responsible Units: Municipal Bureau of Agriculture and Rural Affairs, Bureau of Industry and Information Technology, Bureau of Commerce; People’s Governments of all counties and districts)

10. Expand the Pre-cooked Meal Industry. Strengthen the transformation of Luoyang’s famous dishes into pre-cooked meals, cultivate the distinctive advantages of Luoyang’s pre-cooked meal sector, and form a close alliance involving multiple stakeholders, including “manufacturers + research institutes + marketing platforms + catering outlets.” Select innovative and distinctive pre-cooked meal products from Luoyang and launch the “Luoyang’s Delicious Table” series of pre-cooked meal products.(Responsible Units: Municipal Bureau of Industry and Information Technology, Municipal Bureau of Commerce, Municipal Bureau of Culture, Radio, Television, and Tourism, Municipal Market Supervision and Administration Bureau, and People’s Governments of all counties and districts)

(6) Cultural and Tourism Integration Initiative

11. Create Distinctive Culinary Districts. In conjunction with the development of commercial pedestrian streets, create a series of distinctive culinary districts centered on unique dining cultures. Support the establishment of model streets for culinary standards in districts such as Laocheng Cross Street, Xigong Small Street, and Luocheng Middle Street. Encourage intangible cultural heritage and time-honored culinary enterprises to open branches in these districts, creating brand experience zones and specialty food exhibition areas.(Responsible Units: Municipal Bureau of Commerce, Municipal Urban Management Bureau, Municipal Market Supervision Administration, Municipal Bureau of Culture, Radio, Television, and Tourism, and People’s Governments of all counties and districts)

12. Organize culinary events to boost consumption. Leveraging festivals such as the Peony Culture Festival and the He-Luo Culture Festival, plan and host more than 20 specialty culinary events annually in commercial districts, streets, squares, and scenic areas to promote the integrated development of cultural tourism and dining consumption. (Responsible Units: Municipal Bureau of Commerce, Bureau of Culture, Radio, Television, and Tourism, Municipal Urban Management Bureau, and People’s Governments of all counties and districts)

13. Create Culinary Tourism IPs. Launch a series of “high-quality culinary” tourism products centered on “cuisine” that integrate gourmet dining, cultural and tourism experiences, and leisure sightseeing. Develop a range of culinary tourism IPs with local characteristics, explore new models combining “distinctive cuisine and cultural tourism,” and enrich the new dimensions of cultural and tourism consumption. (Responsible Units: Municipal Bureau of Culture, Radio, Television, and Tourism; Municipal Bureau of Commerce; Municipal Bureau of Agriculture and Rural Affairs; People’s Governments of All Counties and Districts)

(VII) Promotion and Marketing Initiative

14. Regular Publicity and Promotion. Utilize platforms such as Douyin, Xiaohongshu, and Bilibili to showcase renowned enterprises, restaurants, banquets, signature dishes, and local snacks through multiple channels. Support specialty dining establishments in designing personalized logos, signage, and building facades to enhance brand recognition. Encourage the inclusion of more local specialty dishes in official receptions to boost the influence of Luoyang’s distinctive culinary offerings.Promote the integration of distinctive culinary offerings into hotels, supermarkets, and tourist attractions to broaden marketing channels. Leverage major economic, trade, cultural, and tourism events to publicize and promote Luoyang’s distinctive culinary brands. (Responsible Units: Municipal Publicity Department; Municipal Bureau of Government Affairs, Bureau of Commerce, Bureau of Culture, Radio, Television, and Tourism, and Bureau of Urban Management; People’s Governments of all counties and districts)

(8) Quality Protection Initiative

15. Strengthen quality supervision. Enhance capabilities for quality evaluation and safety testing of specialty cuisine, and strictly enforce food safety operating standards in areas such as raw material supply, culinary preparation, and quality control. Crack down on “black workshops” and counterfeit or substandard products, implement joint disciplinary measures for dishonest conduct in accordance with laws and regulations, and effectively safeguard consumer rights. (Responsible Units: Municipal Market Supervision Administration, Bureau of Industry and Information Technology, Bureau of Agriculture and Rural Affairs, Bureau of Commerce, and People’s Governments of all counties and districts)

16. Strengthen brand protection. Support specialty catering enterprises in applying for well-known trademarks, and guide specialty catering enterprises and craft inheritors to strengthen intellectual property protection. Severely crack down on illegal acts such as trademark infringement, promote cross-regional law enforcement cooperation, and safeguard the rights and interests of Luoyang’s specialty catering brands. (Responsible units: Municipal Market Supervision Administration, Municipal Commerce Bureau, and the people’s governments of all counties and districts)

IV. Support Measures

(1) Strengthen Organizational Leadership. Establish the Luoyang Specialty Catering Inheritance and High-Quality Development Leading Group, improve the cross-departmental and cross-level mechanism for promoting the development of the specialty catering industry, regularly coordinate to resolve major issues arising during implementation, and supervise and guide the effective implementation of all business-friendly policies and measures. The people’s governments of all counties and districts, as well as relevant municipal commissions and bureaus, shall strengthen organizational leadership, refine work measures, quantify indicators and tasks, and carry out all tasks in a steady and orderly manner.

(2) Strengthen Resource Support. Coordinate funding at all levels to increase financial support for research and development, innovation, promotion, and event organization in Luoyang’s specialty dining sector. Required funds shall be borne at corresponding levels in accordance with the current fiscal system. Improve supporting financial services, implement relevant preferential policies, and provide more financial products aligned with development directions and tailored to development needs to meet the financing demands of specialty dining enterprises. People’s governments of all counties and districts shall earnestly implement relevant fiscal funding support and tax incentive policies for the catering industry to effectively reduce the burden on enterprises.

(3) Regulate Industry Development. Fully leverage the important role of associations in industry services, self-regulation, and development. Support associations in conducting research, skills training, standard-setting, grading evaluations, and technical exchanges. People’s governments at the county and district levels must take the initiative to guide relevant industry associations in operating in a standardized manner, continuously strengthen industry self-regulation and self-governance, innovate service formats, and enhance service quality.

(4) Conduct Supervision and Inspections. County and district people’s governments, as well as relevant municipal departments, shall formulate annual work plans in accordance with their respective responsibilities, establish work ledgers, clarify tasks, and reinforce accountability targets to ensure tangible results. The Leading Group for the Inheritance and High-Quality Development of Luoyang’s Distinctive Catering Industry shall closely monitor key sectors, key entities, and critical milestones, regularly organize supervision and inspections, and continuously advance the inheritance and high-quality development of Luoyang’s distinctive catering industry.

Attachment: List of Members of the Luoyang Leading Group for the Inheritance and High-Quality Development of Local Cuisine.docx