Beijing
012 Xu Bo
Manager of Technical Progress Department, Da Dong Company
Steamed Alaskan King Crab in Flower Carving Hibiscus with Spicy Ice Cream
014 Li Gang
Deputy General Manager of Nanxincang Store, Da Dong Company
Honeyed Foie Gras with Passion Fruit Salad
016 Li Ke
p>Beijing Abalone King Tasting Fresh Hall, General Manager and Technical Director of Beijing Guoji Hotel
Five Spice Cherry Silver Cod
018Zhongqiang Zhang
Side Chef of Phoenix Court, The Peninsula Wangfujing Hotel
Colorful Bisque Boiled Fresh Abalone
020Mei-Sheng Yu
Creative Director of Wish Sycamore Gourmet Foods
Bonbonsai Snow Salt Crisp Beef Tongue
022 Gao Xin Yu
Chef Manager of Da Dong Company
Crispy Salmon with Tomato Beer and Salsa & Wasabi Roe
024 Zhu Bao
Su Zhe Hui Executive Sous Chef
Shao Wine and Silver Mouse Blanch Mandarin Fish with Yuhuan Noodle Jamboree
026 Zhao Bin
Sanmadai Vegetarian Foods Exec. Chef de Cuisine
The Seat of Zen Tea
028Chen Qing
Chef de Cuisine, Kong Yi Ji Shang Banquet
Baked Two Heads of Crow in Bamboo Salt and Lotus Seasoning with Plum Dried Vegetables
030Mei Zhiguo
Sous Chef, Jasmine Chinese Cuisine
Batsu Mushroom Ice and Fire Trio
032Chai-Fang Zhou
Beijing Shangri-La Hotel Chef de Cuisine, Shang Palace Chinese Restaurant
Qunying Beijing Braised Shrimp
034Yu Weisen
Chief Chef and General Manager, Barilla Zhuangyuan
Lemongrass Big Rattlesnake
036Li Tiequan
Sous Chef de Cuisine, Chinese Cuisine, COFCO Zhongliang Shuji
Chinese Mushroom Gua Huan Crystal Shrimp
038Fu Yang
You King Court Restaurant
Cocoa Champagne Lotus Root Spare Ribs with Chinese Roasted Australian Baby Lamb Chops
040 Hao Wenjie
Executive Chef of Royal Stage
Guifu Lantern Shrimp
Shanghai Competition
046 He Bin
Executive Chef of Shanghai Tianhong International Hai Hong Hotel
Sheep's Mushroom with Paper Cracker in Soup
Paper Fish in Lamb Soup
048 Deng Zhiqiang
Executive Chef, Chinese Cuisine, The Peninsula Shanghai
Diced Beef with Kale in Black Bean Sauce
050 Pan Zhongming
Chef de Cuisine, GuiYuShanHuang, Hangzhou
Shoots of Rhythm
052 Yu Chengxin
Chef de Cuisine, Banquets, Intercontinental Hotel Shanghai Puxi
Rui Xue Hidden Golden Dragon
054 Wang Haidong
Executive Chef, Wuxi Baojie Chamber of Commerce and Industry Club Management Company
Liangxi Crispy Eel
056 Wu Xinhao
Kitchen Supervisor, Oriental Riverside Hotel, Shanghai International Convention Center
Peach Geling Snow Clam
058 Bao Kefeng
Jiangsu Hai Zhong Tian Ltd.
Executive Chef
Wild Rice Official Bird's Nest
060Lin Feng
Chef de Cuisine, Shanghai Lang Yifang Catering Co.
Crab Scented Peach Oil Aussie Scallop
062Zhou Jiayun
China Cuisine Chef, Hausheng International Hotel, Shanghai Lingang
Seven Star Eel in Black Mushroom with Red Ginger Sauce
064 Li Weimin
Banquet Chef, Park Hyatt Shanghai
Shredded Crabmeat Mandarin Fish Rolls
066Li Wanhong
Executive Chef, Yaju Guomao Hotel, Tianshui, Jiangsu
Ecological Radish Tassel with Black Pork
068Cao Zhenggun
Executive Chef, New Wangfuji Shanghai
Shrimp Curry with Coconut Royal
070 Hang Renhua
Head Chef, 5 Xijiao, Shanghai
Secret Smoked Fish with Persian Honeydew Melon Balls
072 Su Weiqing
Executive Chef, Chinese Cuisine, The Langham Xintiandi, Shanghai
Szechuan Pepper Baked Cod with Bean Crisp
074 Xu Xiangsheng
Ningbo Restaurant, The Waterman, Hilton Hotel Shanghai Chef de cuisine
Shrimp with green hairpin
076Gu Yifeng
Executive chef of Shanghai Jiayou Weijing Hotel
Duck with eight treasures and gourd with healthy tri-color
078Zhang Huanqi
Sous-chef for Chinese cuisine at Le Meridien, Le Royal Meridien, Shanghai
Boiled Liao ginseng in healthy congee
Hangzhou competition
084Lin Wei
Executive Sous Chef of Hangzhou Zhiwei Guanmianzhuang
Aroma of Southern Song Dynasty with Forest Freshness
086Chen Lijiang
Director of Food and Beverage, Hangzhou New Century Metropolis Hotel
Jiangnan Two-color Mushroom
088Liu Guoming
Executive Chef of Hangzhou Zhiwei Guanmianzhuang
Guiyuyu in Longlong
Manchurian Guiyu
090Fu Yueliang
Executive Chef, Grandma's Second Music, Hangzhou
Gold Medal Buckle Pork
092Zhu Qijin
Executive Chef, West Lake State Guest House, Hangzhou
Flower Carving Snow Pear and Anji Shoukang Chicken
094Wu Guiming
Chef de Cuisine, Deyue Building, Suzhou
Three White Mushrooms in New Taihu Lake Soup
096 Ye Baorong
Executive Chef, Longyinge Chinese Cuisine, Huanglong Hotel, Hangzhou
New Shrimp Eel
098 Shen Dong
Executive Chef, Xiexianglou, Purple Daylily Resort, Hangzhou
Coagulated Local Chicken Nest Eggs
100 Jin Yuhuan
Executive Chef, Ouyue Xuan Restaurant, Wenzhou
Supreme Yellow Croaker
102 Quan Xi
Executive Chef, Xizi Hotel, Hangzhou
Three Steps to Step Fish
Chongqing Competition
108 Lan Minglu
Chairman and General Manager, Thirteen Chefs Club, Lanting
Pan-fried Cod in Szechuan Sauce
110 Xu Ping
Executive Chef, Tianyu Hotel, Chongqing Public Security and Fire Protection Executive Chef, Tianyu Hotel
Bean Curd with Nourishing Mushrooms
112Qi Songchen
Executive Chef, Yunmen Jincui Restaurant, Chengdu
Nature
114Lin Shuwei
Executive Chef, Chinese Cuisine, Intercontinental Century Paradise, Century City, Chengdu
Pan-fried Star Garoupa Brisket with Peppers and Spices
116Xing Liang
116
Chongqing Shunfeng 123 Chef de Cuisine
Bi Tan Floating Fragrance
118 Xia Xue
Chef de Cuisine, China Club Grandeur Restaurant, Chengdu
Blood Swallow Chicken and Bean Blossom
120 Liang Huanjian
Executive Chef of the Bamboo Xuan Chinese Restaurant, Sofitel Chongqing Shenji
Blossom Summer
122Li Tofen
Executive Chef, Chinese Cuisine, Shang Palace Restaurant, Shangri-La Hotel, Chengdu
Golden Pillow Jade Embroidery Balls with Warm Scented Tea from Snowy Mountain