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