The Association of Cuisine and Catering Industry (ACCI) of China’s Inner Mongolia Autonomous Region officially announced on April 16 that Mongolian food will become the ninth major cuisine of China.
Located in northern China, Inner Mongolia has a broad and historical food culture. Experts believe that Mongolian dishes conform well to the modern culinary emphasis on ecology, health and nutrition, and that they deserve recognition as a major cuisine.
According to Lang Lixing, president of ACCI of Inner Mongolia, the organization has established standards for Mongolian food and local cuisine through years of efforts and in cooperation with the Inner Mongolia Institute of Standardization.
Prior to the announcement, the eight major cuisines of China were Shandong, Jiangsu, Guangdong, Sichuan, Zhejiang, Fujian, Hunan and Anhui food. Mongolian cuisine will inevitably promote changes in the catering industry as it becomes the ninth major cuisine. For instance, a chef from Paris currently working in China praised the flavor of Mongolian cuisine, saying he would promote Mongolian food in his own country.
The inclusion of Mongolian food as a major Chinese cuisine was supported by experts from the China Cuisine Association and China Hospitality Association. Experts noted that the eight preexisting major cuisines were simply recognized by the public,without any authoritative approval, and the same rule should also be applied to Mongolian cuisine.
Lang said that in addition to cementing the cuisine’s position in China, ACCI will also expand its profile overseas.