Transforming dazzling Times Square into an ancient kitchen stadium of Chang’an, New Tang Dynasty’s third International Chinese Culinary Competition concluded to the roar of applause.
Aimed to revive traditional Chinese culinary arts and techniques, the competition attracted dozens of master Chinese chefs from 12 countries worldwide. Most of the chefs have as many as 20 to 40 years of cooking experience. Preliminary rounds were held in Taiwan and New York before the finalists came to Times Square on Friday, Oct. 1, to battle for the win.
Chang’an in the Heart of New York
Prior to the competition, artists and engineers worked day and night to create a phenomenal scene: a Chinese architecture-inspired cooking stadium set up in New York City’s Times Square.
Wei Jane Chir, artistic director of the competition, drafted the scene according to ancient paintings.
“This culinary competition is going to be the best of its kind. It is not just a competition for chefs, but also a chance for us to showcase the culture of Tang Dynasty’s China. That’s why we try our best to make everything perfect, so it can complement this grand event.”
Chang’an, now called Xi’an, was the capital of China during the most prosperous time of the Tang Dynasty (618–907) in terms of culture and economy.
The city was once home to the most renowned poets and artists. Chang’an was also the most desirable destination on the Silk Road, a historical trade route that connected traders of luxurious goods such as handcrafted art pieces, garments, and foods from East, South, and Western Asia, the Mediterranean world, as well as North and Northeast Africa and Europe.
“Just like everyone wants to come to New York because New York is a place full of energy, Western people traveled through the Silk Road to go to Chang’an. Some of them wanted to learn [from China]; some wanted to show off their talents,” Chir said.
Costumes worn by servers at the competition were also exclusively designed. The style was worn by the palace girls and also by the guards as they accompanied the emperor when he was out hunting in the woods.
The Five Major Cuisines of China
In the competition, contestants were required to finish two to three dishes prepared in the style of one of the five major Chinese cuisines. The cooking styles are named after their places of origin: Sichuan, Huaiyang, Cantonese, Dongbei (Northeastern), and Shandong.
After emperor Qin Shi Huang conquered adjacent kingdoms and unified China 2,000 years ago, more immigrants from the Southwest moved to Sichuan Province, in Southwestern China, and thus the unique cuisine of Sichuan was gradually formed.
Sichuan dishes are known for their spiciness. With 30 different cooking techniques such as stir-frying, oil-dipping, basting, and braising, and numerous kinds of spices such as garlic, hot pepper, and peppercorns, Sichuan cuisine has 24 basic flavors, and each represents a different type of “spiciness.”
Chefs of Sichuan cuisine also uses peppercorns to add a touch of numbness. While most spicy food leaves your mouth thirsty and dry after a few tries, Sichuan dishes give a bit of the tingling sensation that only makes you crave more.
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