Goal is to Cultivate a New Generation of ‘Grill Masters’ for China’s Multimillion-Dollar Skewered Meat Industry
A Chinese university has drawn widespread attention by partnering to launch the country’s first-ever Barbecue Research Institute.
Aimed at professionalizing the popular street food sector, the institute seeks to train a new generation of skilled grill masters.
Yueyang Open University, located in central China’s Hunan province, has signed a strategic cooperation agreement with the Yueyang Barbecue Association to jointly establish the Yueyang Barbecue Research Institute.
The ambitious initiative aims to train 1,000 professional barbecue artisans over the next three years.
The program includes two and a half years of theoretical instruction, followed by a six-month hands-on internship. Each year, it plans to admit between 50 and 100 students.
Students will receive specialized training in both barbecue craftsmanship and business management.
The program is open to middle school graduates, out-of-school youth, and current barbecue industry workers seeking to enhance their skills and earn professional certification.
The project is currently in the planning stage, with student recruitment expected to begin next year.
Qiao, a representative of the Yueyang Barbecue Association, explained, “Since this is a brand-new initiative, recruiting students this year would be premature. We plan to start by reaching out to the general public.”
Barbecue cooking holds a longstanding and deeply rooted place in Chinese culinary culture.
According to Grand View Research, China’s barbecue market generated US$421.9 million in revenue in 2024 and is projected to grow to US$606.5 million by 2030.
Yueyang, known for its rich history and distinctive local barbecue traditions, is home to over 2,000 barbecue establishments. The industry in the city generates more than 2 billion yuan (US$280 million) annually and supports an estimated 50,000 jobs.
Meng Yinshuai, President of the Yueyang Barbecue Industry Association, highlighted these figures while expressing optimism about the sector’s continued growth and professionalization.
“The barbecue industry has long been underestimated, so it’s only natural for differing opinions to surface now that it’s gaining recognition,” said a representative from the Yueyang Barbecue Association. “Our goal is to expand its influence through consistent promotion and public engagement.”
News of the proposed Barbecue Research Institute has sparked heated debate on mainland Chinese social media.
While many users expressed intrigue and support for the initiative, others responded with a mix of skepticism and humor.
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