A 100-meter-long banquet table winding through Haikou’s century-old Qilou Old Street isn’t something you see every day, but from April 13, that’s exactly what’s on the menu. The 2025 Hainan Food and Culture Week is about to begin, blending the region’s culinary creativity with its deep-rooted traditions in a five-day celebration set against the stone-paved charm of one of Haikou’s most iconic streets.
This year’s Food and Culture Week is a key feature of the 5th China International Consumer Products Expo. Hosted by the Hainan Provincial Department of Commerce, with support from local government and industry bodies, the event aims to spotlight how Hainan’s “flavor economy” can drive cultural, tourism, and commercial development.
At the center of the festivities is the “Boundless Flavors, A Banquet Gathering of Chinese and British Flavors”, a long-table banquet unfolding down the historic Qilou Old Street. Guests will experience over 100 dishes of innovative New Qiong Cuisine, a contemporary take on traditional Hainanese flavors.
Think roast suckling pig from Dongfang, vanilla-baked black pork chops from Ding’an, and pan-fried river prawns served on handwoven bamboo trays, prepared by ten of the region’s most celebrated culinary establishments.
The event also includes a cultural exchange element, with British food traditions featured alongside local fare, supported by live performances and culinary presentations that bridge East and West on a plate.
Meanwhile, the National Time-Honored Brands Exhibition & Hainan Specialty Snack Market will run from April 13 to 17.
Divided into four zones, China’s historic brands, Hainan snacks, British-style food, and export-quality products, the market brings together 76 businesses. Among them are established names like Beijing Hongluo Food Co., Tianjin Guifaxiang, and well-loved local vendors offering everything from sour rice noodles to fermented vinegar dishes.
Whether you’re a local or a visiting foodie, the Hainan Food and Culture Week should offer a tasty dive into the island’s evolving culinary identity.
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