NEW YORK—The Final Round of the International Chinese Culinary Competition was held on Monday at the Lighthouse in Chelsea Piers. The event, put on by satellite station New Tang Dynasty TV (NTDTV), is meant to promote understanding of true traditional Chinese cuisine. It is one of nine annual competitions held by NTDTV.
The 21 contestants from Sunday’s Chinese culinary competition preliminaries were joined by 14 competitors who passed the preliminaries held in Taiwan. While the newcomers gave their best in the morning rounds of the contest, North American finalists went shopping for the day’s ingredients. In seven rounds, the contestants showed off their expertise in Chinese cuisine.
For each round, up to six chefs at a time each created three dishes—one required and two self-selected—in under an hour. A gong sounds to start and end each round. Monitors in the kitchen score each competitor on his or her preparation methods. As soon as each dish is done, it is brought out to the judges for appraisal. Each dish is scored on color, aroma, taste, cut, presentation, the amount of sauce, and above all, authenticity, since the competition’s goal is to revive the lost art of ancient cooking.
Each contestant is entered into only one of the five regional cuisines of China: Sichuan, Cantonese, Shandong, Dongbei (Northeastern), and Huaiyang.
The 21 contestants from Sunday’s Chinese culinary competition preliminaries were joined by 14 competitors who passed the preliminaries held in Taiwan. While the newcomers gave their best in the morning rounds of the contest, North American finalists went shopping for the day’s ingredients. In seven rounds, the contestants showed off their expertise in Chinese cuisine.
For each round, up to six chefs at a time each created three dishes—one required and two self-selected—in under an hour. A gong sounds to start and end each round. Monitors in the kitchen score each competitor on his or her preparation methods. As soon as each dish is done, it is brought out to the judges for appraisal. Each dish is scored on color, aroma, taste, cut, presentation, the amount of sauce, and above all, authenticity, since the competition’s goal is to revive the lost art of ancient cooking.
Each contestant is entered into only one of the five regional cuisines of China: Sichuan, Cantonese, Shandong, Dongbei (Northeastern), and Huaiyang.
