Cover news reporter Yi Yili
On October 22nd-23rd, the 18th Chengdu International Food Festival "Sichuan Cuisine Chengdu Tournament" was held at the branch venue Sichuan Tourism Institute. The competition was hosted by Chengdu Municipal People's Government, organized by Chengdu Municipal Bureau of Commerce, and co-organized by Sichuan Tourism University and Chengdu Huashi Digital Mobile TV Co., Ltd. Representative teams from 23 districts (cities) and counties of Chengdu selected elites from the kitchen industry to participate in the competition, with nearly 100 participants, and carried out the Sichuan cuisine competition around the inheritance and innovation of Sichuan cuisine cooking skills.
The competition is divided into preliminary and final, the preliminary works include the provisions of cold vegetables husband and wife lung slices, the provisions of hot dishes Gongbao chicken, the provisions of noodles Chengdu buns and an innovative Sichuan dish, the contestants will compete in the top ten of the single item according to the dishes, and award certificates. The finals, which took place between the top six teams in the preliminary round, featured three designated dishes (red oil ear slices, sweet and sour crispy duck, sweet water noodles) and 1 innovative hot dish and 1 innovative pastry, and the final will maximize the team's ability to cooperate and innovate. Miao Qingyuan, a Chinese culinary master, a national first-class judge, and the president of the Sichuan Cuisine Teachers and Traditional Skills Training Association, served as the chief judge of the competition, and there were 6 professional judges and 25 public judges.
At 8:30 a.m. on the morning of the 23rd, the players and related staff gathered in the training building of Sichuan Tourism Institute, and the staff announced the requirements of safety operation specifications, competition instructions and preliminary check-in, and the first Sichuan Cuisine Chengdu Ring Competition officially kicked off. After a day of intense competition, the contestants in the ring brought a feast of the peak of vision and taste by displaying their techniques in terms of taste innovation, cooking techniques, nutritional collocation, gastronomic aesthetics, and trendy styles.
At 4:30 p.m. on the 23rd, the award ceremony was successfully held in the academic lecture hall of Sichuan Institute of Tourism. After fierce competition, the Jinjiang District representative team won the gold medal of the team competition, Xia Qiang of the Xinjin District representative team won the first place in the "Husband and Wife Lung Tablets" competition, Luo Hui of the Jinjiang District representative team won the first place in the "Gongbao Chicken Ding" competition, Chen Haiyan of the Pengzhou City representative team won the first place in the "Chengdu Buns" competition, and Zhu Shuping of the Jinjiang District representative team won the first place in the hot dish innovative variety competition.
This competition emphasizes the inheritance and protection of traditional cooking skills of Sichuan cuisine, enhances the sense of honor in the industry, promotes the promotion of the gastronomic industry, and cross-border integration with the creative industry and fashion industry, highlighting the "taste of Chengdu" and embodying the "international style"; Focus on promoting the development of the green catering industry, adhere to food safety, take green, ecological and environmental protection as the direction, summarize the development results of Chengdu's catering industry, judge the research and development trend of new dishes in 2022, and help create the "food +" scene in the new form of food fashion show.
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