On November 26, the 2016 International Health Forum, the Gastronomy and Health Summit, and the launch ceremony of the Anli Feast Menu Development Project were solemnly held at the Yuyang Hotel in Jizhou District, Tianjin. The event was attended by numerous distinguished guests, including representatives from the media, renowned chefs, conference delegates, and clients from Beijing and Tianjin.
This press conference is jointly hosted by the Beijing Association for Science and Technology, the Beijing Sub-health Prevention and Treatment Association, and Beijing Kangnuoyijian Health Technology Co., Ltd., with co-organizers including Kangnuoyijian (Tianjin) Tourism Service Co., Ltd. and the China Chefs Association, and supported by Tianjin Limutai Tourism Co., Ltd.
The summit has invited numerous leading experts and several media outlets to jointly explore the synergy between Jizhou An Pears and local cuisine, thereby boosting the development of Jizhou’s tourism sector. The research and development of Jizhou An Pears represents a cross‑industry integration of gastronomy, health, and tourism, aiming to establish a signature culinary culture that holds significant potential for advancing both public health and Jizhou’s tourism industry.
During the conference, the organizers and guests reviewed the development of Jizhou Anli pears, witnessed the creation of the Anli Feast, and seized opportunities for exchange and learning.
Over the course of a year, the organizers conducted a rigorous, multi‑stage selection process among more than 7,000 chefs nationwide, ultimately identifying 100 outstanding culinary talents. Each chef developed three signature dishes, which were then evaluated by 200 distinguished representatives from various sectors of society. From the resulting pool of 300 dishes, 100 were chosen to form the “Anli Feast.”
“Anliyan” will be a culinary brand that brings together the finest offerings of renowned chefs from across the country, making it highly worthy of both development and preservation.
Jizhou District of Tianjin is known as the “Backyard Garden of Beijing and Tianjin,” boasting fertile soil and excellent water quality. It has been designated a National Ecological Demonstration County and China’s first Green Food Demonstration Zone.
Anli pears—also known as sour pears—are a specialty fruit unique to the Yanshan region. They have a distinctly tart flavor and are highly valued for their nutritional and medicinal benefits, particularly in “dispelling phlegm and generating saliva, clearing heat and relieving internal fire.” The Anli pears grown in Jizhou are renowned throughout China.
Beijing Kangnuo Yijian Company is committed to cultivating the culture of Anli pears. A visit to Jizhou would be incomplete without savoring an Anli pear banquet—coming to Jizhou specifically for this culinary experience has become a cherished aspiration.
Anliyan has been registered as the “Jizhou Anliyan” trademark, and an Anliyan development team has been established. Comprising renowned chefs from across the country—leading talents in the catering industry—the team draws on Anli pears as its primary ingredient to craft dishes that highlight their unique flavors and distinctive characteristics. They carefully select key ingredients, seasonings, and processing techniques, creating a culinary experience that is visually appealing, delicious, health‑focused, and spiritually nourishing. Through this effort, they aim to establish Anliyan as a landmark culinary brand of Jizhou, Tianjin.
The development of Jizhou Anli pears represents a cross-sectoral integration of gourmet cuisine, health, and tourism, creating a landmark culinary culture that holds significant importance for advancing both public health and the Jizhou tourism industry.
The launch ceremony for the “2016 International Health Forum and Gourmet & Health Summit” and the “Anli Feast” R&D project received high recognition and strong support from leaders at all levels of Limutai Tourism Co., Ltd. Leveraging Limutai Scenic Area’s premium water resources, abundant Anli pear varieties, and rich cultural heritage, Limutai was ultimately designated as the R&D base for the “Anli Feast” menu.
