The 2025 Northwest Culinary Spring Trending Dish Forecast Release took center stage on April 24 at the Xi’an International Convention & Exhibition Center (Chanba), drawing chefs, supply-chain experts, and restaurateurs from across China. This event, co-hosted by Catering Supply Chain Excellence and HaiMing Group & Xi’an HaiMing Exhibition Co., Ltd., was a highlight of the 10th Xi’an Catering Supply Chain Expo, which ran April 23–25, 2025.
Unprecedented in scale, this year’s expo boasted a 120% increase in exhibition area and a 42% rise in high-quality exhibitors compared to 2023, with over 50 thematic activities spanning hot pot, baking, and supply-chain innovations. Organizers reported a 35% uptick in new product launches and a 140% surge in professional visitors, cementing Xi’an’s status as Northwest China’s premier culinary trade hub.
The Spring Trending Dish Release itself featured three curated chapters—Hot Pot Trends, Landmark Ingredients, and Chinese Cuisine Innovations—showcasing 40+ new dishes from nearly 30 leading supply-chain enterprises. Attendees experienced live product demonstrations and master-chef tastings, culminating in the unveiling of the 2025 Spring Trending Dish List, designed to inspire menu renewals and fast-track partnerships with top suppliers.
Key highlights included:
- Hot Pot Innovations: Emphasis on low-temperature sous-vide spice oils and health-oriented broths to meet growing consumer demand for freshness and wellness.
- Landmark Ingredient Spotlights: Premium local produce from Gansu and Ningxia—such as wild mountain herbs and heirloom grains—prominently featured in fusion appetizers.
- Chinese Cuisine Breakouts: Regionally inspired fusions, from cumin-spiced lamb dumplings to chili-charred vegetable braises, reflecting a move toward cross-border flavor collaborations.
For restaurateurs and foodservice professionals, the expo underscored the importance of agile menu design and sustainable supply-chain integration. By leveraging the showcased “trending dishes” and direct access to vetted suppliers, operators can reduce R&D lag, minimize inventory risk, and position themselves at the forefront of 2025’s culinary wave.
