A Sino-French dinner in Beijing marked Xiamen Airlines’ 7-year Fuzhou-Paris route, showcasing fusion cuisine celebrating cultural exchange.

A Sino-French culinary event in Beijing celebrated the seventh anniversary of Xiamen Airlines’ Fuzhou-Paris route, featuring a collaborative six-course dinner by chefs Ugo Rinaldo, Zhang Lei, and Hong Zhixiong. The menu fused Fujian’s regional traditions with French techniques, emphasizing sustainability, innovation, and storytelling. Dishes included razor clam with rock tea and black garlic, butter-aged pigeon, and a radish-themed sea cucumber symbolizing life stages, highlighting cultural exchange through food.