This plan has been formulated to implement the decisions and arrangements of the Municipal Party Committee and Municipal Government regarding the “Two Teas and One Vegetable” revitalization project, as well as the development strategy of “leading with the tertiary sector, empowering the secondary sector, and improving the quality of the primary sector,” and to further accelerate the development of the Xinyang vegetable industry.

I. Development Goals

Over the next three years, we aim to establish 100 Xinyang Cuisine Master Studios, 1,000 Xinyang Cuisine Brand Demonstration Stores, and 10,000 Xinyang Cuisine Specialty Restaurants nationwide, achieving an output value of 100 billion yuan for Xinyang Cuisine and significantly enhancing its brand value.Specifically, by 2024, the goal is to establish more than 50 Xinyang Cuisine Master Studios, more than 300 Xinyang Cuisine Brand Demonstration Stores, and more than 1,000 Xinyang Cuisine Flavored Eateries; by 2025, the goal is to establish more than 80 Xinyang Cuisine Master Studios, more than 500 Xinyang Cuisine Brand Demonstration Stores, and more than 5,000 Xinyang Cuisine Flavored Eateries;By 2026, the goal is to establish more than 100 Xinyang Cuisine Master Studios, more than 1,000 Xinyang Cuisine Brand Demonstration Stores, and more than 10,000 Xinyang Cuisine specialty eateries.

II. Key Measures

(1) Establish an Industry Platform. Relying on the Municipal Culture and Tourism Investment Group, establish the “Xinyang Cuisine Industry Development Co., Ltd.” to oversee the market-oriented operation of the Xinyang Cuisine Excellence Cultivation Plan. The company will provide full-chain services including policy consultation, financing services, site selection evaluation, operational guidance, establishment of ingredient supply chains, standardization, brand management, chain development, publicity and promotion, and equity co-investment. It will also construct and operate demonstration projects to enhance the industrial operational capabilities of Xinyang cuisine.(Responsible Units: Municipal Culture, Tourism, and Investment Group; Bureau of Culture, Radio, Television, and Tourism; governments of all counties and districts; Yangshan New District. Note: The first unit listed is the lead unit; the same applies below. All subsequent tasks must be implemented by the governments of all counties and districts and Yangshan New District and will not be listed separately.)

(2) Tap into Existing Resources. Support existing prepared meal enterprises and catering businesses in forming catering groups, establishing Xinyang Cuisine Master Workshops, brand demonstration stores, and specialty restaurants. Adopt a full-industry-chain development model, actively expand nationwide, build a flagship force for Xinyang Cuisine, and cultivate nationally renowned chain brands. (Responsible Units: Municipal Bureau of Culture, Radio, Television, and Tourism; Bureau of Commerce; Market Regulation Bureau; Bureau of Industry and Information Technology; Supply and Marketing Cooperative; Federation of Industry and Commerce)

(3) Emphasize Demonstration and Leadership. By the end of April 2024, government and business reception venues at the municipal and county (district) levels, the Dabie Mountain Cadre Academy, the Hejiachong Academy, the Jigongshan Administrative District, the Nanwanhu Scenic Area, municipal government offices stationed outside the city, and municipal-level state-owned enterprises must each establish at least one Xinyang Cuisine Master Workshop; each locality must establish two or more Xinyang Cuisine brand demonstration stores and flagship specialty restaurants featuring local county characteristics.By the end of September 2024, Shihe District, Pingqiao District, and Yangshan New District must establish no fewer than 3 Xinyang Cuisine Master Studios, while other counties must establish no fewer than 2; each county and district must establish no fewer than 20 Xinyang Cuisine brand demonstration stores and no fewer than 50 Xinyang Cuisine specialty eateries. (Responsible Units: Municipal Bureau of Culture, Radio, Television, and Tourism; Bureau of Commerce; Government Affairs Service Center; Federation of Industry and Commerce)

(IV) Guide Clustered Development. By the end of 2024, the city’s central urban area will plan, construct, and upgrade more than 10 Xinyang Cuisine food districts of various types and themes; each county will plan and construct at least one food district. Xinyang Cuisine Master Studios, Brand Demonstration Stores, and Flavor Bistros will be guided to cluster within these food districts to amplify economies of scale.Advance the construction of a city-wide pre-packaged meal industrial park, and, guided by the concepts of integrating cuisine and tourism and creating “culinary fashion” experiences, develop popular cultural and tourism check-in spots and A-level tourist attractions. (Responsible Units: Municipal Bureau of Culture, Radio, Television, and Tourism; Bureau of Commerce; Market Regulation Bureau; Bureau of Natural Resources and Planning; Urban Management Bureau; Federation of Industry and Commerce)

(5) Innovate Product Development. Develop and launch 100 Xinyang dishes with local characteristics, improve the local standards system and group standards system, and standardize culinary techniques and processes.Focus on the R&D of Xinyang pre-packaged food products, aiming to achieve 1–2 “super-hit” products with annual sales of 1 billion yuan, 10 “hit” products with annual sales of 100 million yuan, and 100 products with annual sales of 10 million yuan within three years. Actively develop application products related to Xinyang cuisine, such as tableware, packaging, apparel, and souvenirs. (Responsible Units: Municipal Bureau of Industry and Information Technology, Science and Technology Bureau, Market Regulation Bureau, Academy of Agricultural Sciences, Supply and Marketing Cooperative)

(6) Strengthen Talent Development. Relying on the Xinyang Cuisine Industry College, train 10,000 Xinyang cuisine chefs to obtain skill certification within three years. Collaborate with universities to expand academic education programs for Xinyang cuisine professionals. Compile standard promotional materials for Xinyang cuisine dining services and cultivate a group of culinary service masters skilled in both presentation and service. (Responsible Units: Municipal Human Resources and Social Security Bureau, Culture, Radio, Television, and Tourism Bureau, Commerce Bureau, Xinyang Vocational and Technical College, Xinyang Technician College)

(7) Establish ingredient production bases. Build ecological ingredient production bases using the “company-plus-farmer” model to promote the standardized, ecological, distinctive, and industrialized development of crop cultivation and animal husbandry. This will ensure a stable supply of high-quality, safe, and affordable ingredients for Xinyang Cuisine Master Studios, brand demonstration stores, and specialty restaurants. By the end of 2026, the city will have established more than 1,000 Xinyang Cuisine ecological ingredient production bases (vegetable farms).(Responsible Units: Municipal Bureau of Agriculture and Rural Affairs, Market Regulation Bureau, Supply and Marketing Cooperative)

(8) Promote Culinary Culture. Establish a Xinyang Cuisine Museum to showcase the cultural significance and unique charm of Xinyang cuisine. Design, register, and release an official Xinyang Cuisine logo, and uniformly display the logo at eligible Xinyang Cuisine Master Studios, brand demonstration stores, and specialty eateries to ensure standardized management.Organize selection activities for renowned Xinyang Cuisine banquets, signature dishes, local delicacies, master chefs, culinary instructors, and restaurants, as well as the “Top Ten Restaurant Managers.” Actively pursue intangible cultural heritage (ICH) designation, strengthen the cultural heritage of Xinyang Cuisine, and drive the upgrading of the Xinyang Cuisine industry. (Responsible Units: Municipal Bureau of Culture, Radio, Television, and Tourism; Market Regulation Bureau; Xinyang Cuisine Culture Research and Industrial Development Promotion Association)

(9) Establish an Information Center. Consolidate information on national Xinyang Cuisine Master Studios, brand demonstration stores, specialty eateries, pre-packaged meal manufacturers, central kitchen operators, ingredient production bases, and logistics companies to build a platform for information exchange, monitoring, and operational coordination across the entire Xinyang Cuisine industry chain. This platform will integrate the supply, demand, and logistics ends to track market changes in real time. Establish an ingredient traceability system to provide services for enterprises within the Xinyang Cuisine industry chain.(Responsible Units: Municipal Culture, Tourism, and Investment Group; Bureau of Culture, Radio, Television, and Tourism; Bureau of Commerce; Bureau of Agriculture and Rural Affairs; Bureau of Government Services and Big Data; Market Regulation Bureau; Supply and Marketing Cooperative; Federation of Industry and Commerce)

(10) Strengthen Policy Support. Establish a special fund for the development of the Xinyang Cuisine industry. Provide tiered subsidies of 30,000 yuan, 15,000 yuan, and 6,000 yuan to enterprises or individuals that construct or renovate restaurants in accordance with construction and acceptance standards, and are subsequently certified and awarded plaques as Xinyang Cuisine Master Studios, Brand Demonstration Restaurants, or Flavorful Eateries, respectively. These subsidies will be disbursed annually upon passing the annual inspection for a period of three years starting from the year of certification;Enterprises and individuals making significant contributions to the promotion and industrial development of Xinyang Cuisine will be selected and commended annually, and will receive appropriate rewards. Support will be provided to enterprises or individuals applying for green finance loans to construct Xinyang Cuisine restaurants. Newly established Xinyang Cuisine Master Studios, Brand Demonstration Stores, and Flavor Bistros in our city will receive appropriate rewards from local fiscal authorities based on their contribution to the local economy in the previous year.(Responsible Units: Municipal Finance Bureau, Financial Work Bureau, Culture, Radio, Television, and Tourism Bureau, Cultural Tourism Investment Group, and the People’s Bank of China Xinyang Branch)

III. Work Guarantees

(1) Strengthen Organizational Leadership. The Xinyang Cuisine Industry Excellence Cultivation Plan will be coordinated by the Leading Group for High-Quality Development of the Xinyang Cuisine Industry, spearheaded by a dedicated task force. The Municipal Bureau of Culture, Radio, Television, and Tourism will be responsible for formulating implementation rules and acceptance criteria. The Xinyang Cuisine Industry Development Center, in conjunction with Xinyang Cuisine Development Co., Ltd., will be responsible for specific organization and implementation. The Municipal Office of Major Supervision will track and oversee progress, with other relevant departments providing collaborative support.

(2) Optimizing Government Services. Implement centralized registration for business startup procedures and full-process agency services for approval matters; streamline procedures, ensure timely completion, and allow for conditional processing where eligible. Strengthen communication with catering enterprises to promptly assist in resolving issues and difficulties encountered during their production and operations.

(3) Strengthen Publicity and Promotion. Intensify systematic publicity and promotion efforts for the development of the Xinyang Cuisine industry. Guide Xinyang Cuisine catering enterprises to improve the quality of their dishes, service standards, and dining environments, and accelerate the enhancement of the Xinyang Cuisine brand’s reputation and market share.

Appendix: Construction Standards for Xinyang Cuisine Master Studios, Xinyang Cuisine Brand Demonstration Restaurants, and Xinyang Cuisine Flavor Restaurants

Attachment

Construction Standards for Xinyang Cuisine Master Studios

The Xinyang Cuisine Master Studio serves as an industry leader for Xinyang cuisine and acts as a showcase for promoting Xinyang cuisine to the outside world.

I. The founder must be a registered Chinese Culinary Master, a Henan Provincial Culinary Master, or a provincial-level or higher inheritor of culinary intangible cultural heritage;

2. The Xinyang Cuisine Master Studio is generally divided into three functional areas: an exhibition area, a cooking and training area, and a tasting area, with a total floor area of no less than 100 square meters;

(1) The exhibition area primarily displays the master’s personal profile (including photographs), honors and achievements, and introductions to signature dishes; it is equipped with video equipment for promoting Xinyang cuisine and showcasing relevant video materials about the master;

(2) The cooking and training area must be equipped with facilities and equipment for cooking, training, and research and development;

(3) The tasting area must be equipped with facilities suitable for food tasting and hosting important government and business receptions.

III. Service staff must undergo professional training, hold valid certifications, and provide professional, courteous, and attentive service;

IV. The dishes served at the Master’s Studio must primarily utilize organic ingredients from Xinyang;

V. All requirements must comply with food safety and hygiene standards;

6. Display a standardized “×× Master’s Studio” sign bearing the Xinyang Cuisine logo.

Construction Standards for Xinyang Cuisine Brand Demonstration Restaurants

Xinyang Cuisine Brand Demonstration Restaurants serve as high-quality dining venues for the public’s daily social gatherings and business banquets.

I. A Xinyang Cuisine Brand Demonstration Restaurant must have a business area of no less than 500 square meters, no fewer than 10 private dining rooms, and be fully equipped with supporting facilities and services, with all necessary permits and documentation in order;

2. A dedicated cultural wall must be installed at the entrance to showcase images of at least 20 Xinyang Cuisine dishes that meet local standards; the restaurant must use images, videos, and other formats to promote Xinyang Cuisine, local specialty ingredients, and the cultural stories behind the dishes;

3. The restaurant must be capable of preparing at least 10 locally standardized Xinyang dishes, including no fewer than 3 signature dishes unique to the establishment;

IV. The dishes served at the brand demonstration restaurant must primarily use Xinyang ecological ingredients;

5. Service staff must undergo job-specific training, adhere to service standards, and possess the ability and awareness to promote and explain Xinyang cuisine;

6. Comply with food safety and hygiene standards;

7. Display a standardized “Xinyang Cuisine Brand Demonstration Restaurant” sign featuring the Xinyang Cuisine logo.

Construction Standards for Xinyang Cuisine Flavor Restaurants

Xinyang Cuisine Flavor Restaurants are dining establishments designed to meet the daily dining needs of the general public.

I. The operating area must be no less than 30 square meters;

2. The establishment must specialize in classic Xinyang dishes, specialty dishes, or signature dishes;

3. Must use eco-friendly ingredients from Xinyang, employ traditional cooking techniques, offer authentic flavors, and feature a distinctive culinary style;

4. The interior layout must be reasonable, clean, and hygienic, with a tidy appearance;

5. Compliance with food safety and hygiene standards;

6. Display a standardized “Xinyang Cuisine Flavor House” sign featuring the Xinyang Cuisine logo.