Geographical indication products such as high-quality European olive oil will be showcased, with professional tasters providing on-site explanations of the cold-pressing process and flavor characteristics, as well as guidance on pairing with Chinese cuisine. This will stimulate purchasing interest among restaurant chains and high-end supermarkets, promoting precise integration of European olive products with the Chinese market. The tasting event is carefully designed with a progressive core agenda of 'Reference for Chinese Consumer Taste - Retail Consumption - Nutritional Application,' and invites three industry experts to conduct in-depth analyses of the European olive industry from different perspectives. All content is based on the actual characteristics and market rules of the European olive industry.

The Yunnan Pavilion appeared at this year's China Food Expo with a nearly 500-square-meter specially designed exhibition space and held a special promotion event titled 'Green Yunnan Products, Taste Yunnan.' A total of 871 'Green Yunnan Products' brands created a full-category ecological matrix. The innovatively designed 'Yunnan Products Kitchen' was very popular, using Wild Forest Mushroom Industry's wild mushrooms and Chen Sheng black tea, a gold-winning Dianhong, to cook Yunnan delicacies. This attracted intensive inquiries from buyers, with negotiations with supermarkets and e-commerce platforms continuing to heat up, and cooperation for 'Yunnan Products Entering Guangdong' accelerating in implementation.

Focusing on trends of healthier, distinctive, and branded foods, this showcase presents high-quality products across key categories including tea, medicinal foods, tropical fruit processing, and alcoholic beverages. From Chenpi tea infused with the traditional techniques of Cantonese intangible cultural heritage, to products made from Dendrobium officinale, celebrated as one of China's nine divine herbs, to mango-processed foods embodying the tropical essence of Hainan, and to time-honored tea and rice-flavored liquor from century-old brands, each product reflects the companies' commitment to quality and pursuit of innovation. It not only demonstrates the diverse charm of China's food industry but also aligns with contemporary consumers' desire for health, flavor, and cultural significance.

This Fusion Festival centers on the theme "The Future Path of Sino-Western Flavors: International Food and Wine Curators Forum," presented by Changhui International Food and Wine Platform in collaboration with the Guangdong Imported Food Association (IFA) and Lieda International Street District. As a professional forum focusing on the crossover of food and wine, the event brings together prominent figures from both Chinese and international food and wine industries to engage in in-depth discussions on "localized innovation under new consumption trends." Guests explore localized food and wine pairing solutions, the integration of specialty ingredients with imported beverages, based on the consumption characteristics of the Greater Bay Area, providing insights for chain restaurants and high-end dining.

The Asian Youth Baking Competition, abbreviated as AYBC, is an international baking contest certified by the World Association of Chefs' Societies (WACS). It is also the only professional baking competition in Shenzhen officially recognized by WACS. The competition focuses on three key elements: 'Asia,' 'youth,' and 'baking.' It aims to promote the development of the youth baking industry in Asia, enhance the skills of young bakers, inspire their creativity, and spread awareness of food sources, food conservation, environmental protection, and food safety. At the same time, it seeks to further promote and inherit baking culture.