Yueyang-style small meat skewers are known for their signatures: being fresh, aromatic, tender, and spicy. [Photo provided to CHINA DAILY]

Beyond the grill

Yueyang Barbecue College has adopted a similar comprehensive approach to training. Students work in kitchens, various supply chain jobs and service roles.

"We're not just training grill masters," Qiao, secretary-general of the Yueyang Barbecue Association, said. "We're training future entrepreneurs and managers."

The spicy noodle college in Yibin has developed courses covering the full production and the marketing of its signature dish — from culinary techniques to store operations and brand management. The program, done in collaboration with local factories and restaurants, integrates learning, training, and employment.

According to the college, more than 3,000 trainees had completed its programs by the end of 2025, with around 2,000 going on to find employment or start their own businesses.

Spicy noodles have also evolved from a local snack into a defining Yibin brand, driving tourism through campaigns centered on food experiences.

Since 2025, promotional events have attracted more than 1.5 million visits, while new spaces combining dining, retail, and cultural experiences have been opened.

For students, this diversification creates new career pathways, from product development to branding and cultural tourism, according to the college.

Yueyang is pursuing a similar strategy. The barbecue college plans to train 1,000 skilled workers over the next three years, encouraging graduates to open businesses across China and overseas, said Jiang, the vice-president of Yueyang Open University.