Beijing Division
112 Xu Bo
Manager of Technical Progress Department of Dadong Company
Steamed Alaska King Crab with Carved Hibiscus with Spicy Ice Cream
114 Li Gang
Deputy General Manager of Nanxincang Store of Dadong Company
Foie gras with Honey Juice with Passion Fruit Salad
116 Li Ke
Beijing Abalone King Pinxiantang. Technical Director
Spiced Cherry Silver Cod
118 Zhang Zongqiang
Deputy Chef of Huangting, Wangfu Peninsula Hotel
Boiled fresh abalone in multicolored thick soup
121 Yu Meisheng
Creative Director of p>Wish Indus Food
Original taste, snow, salt and refreshing beef tongue
122 Gao Xinyu
Manager of Kitchen Administration Department of Dadong Company < Chinese mandarin fish with Yuhuan noodles
126 Zhao Bin
Samadhi vegetarian executive chef
Zen tea position
128 Jin Gyeong
Kong Yiji Shang Yan produced chef
bamboo salt, fragrant plum and dried vegetables baked with two heads
131 Mei Zhiguo
Deputy chef of jasmine Chinese food. Chef Weizhuangyuan, General Manager
Citronella Snail
136 Li Tiequan
Deputy Chef of Chinese Food in Zhongliang College of COFCO
Crystal Shrimp with Rare Mushrooms
138 Fu Yang
General Manager and Executive Chef of Jingge Restaurant
Cocoa Champagne, Lotus Root Ribs and Chinese Roasted Australian Lamb Chop
141 Hao Wenjie
Executive Chef of Royal Posthouse.
Mutton soup and paper fish
148 Deng Zhiqiang
Executive Chef of Chinese food in Shanghai Peninsula Hotel
Beef with Chinese kale in black bean sauce
151 Pan Zhongming
Chef of Guiyu Mountain House in Hangzhou
Bamboo shoots
152 Yu Chengxin
Banquet Chef of Intercontinental Hotel in Puxi, Shanghai
Ruixue Cangjinlong < Head of Kitchen, Oriental Riverside Hotel, Shanghai International Conference Center
Tao Ning chinese forest frog
158 Bao Kefeng
Executive Chef of Jiangsu Haizhongtian Catering Management Co., Ltd.
Yemi Guanyan
161 Lin Feng
Chef of Shanghai Langyifang Catering Co., Ltd.
Crab, fragrant peach, oil and Australian belt
162 Zhou Jiayun
Shanghai Lingang Haofang Catering Co., Ltd. Chef of the banquet
Golden Crab Powder Mandarin Fish Roll
166 Li Wanhong
Executive Chef of Jiangsu Tianshui Yaju International Trade Hotel
Ecological radish sprouts with black pork
168 Cao Zhengjun
Executive Chef of Shanghai New Wangfu Hotel
Coconut King Curry Shrimp
171 Hang Renhua
Western suburb of Shanghai 5. Cod bean paste
174 Xu Xiangsheng
Chef of house boat Ningbo Restaurant of Hilton Shanghai
Shrimp with green hairpin
176 Gu Yifeng
Executive Chef of Metropark Hotel Shanghai
Eight-treasure gourd duck with healthy tricolor
178 Zhang Huan Qi
Deputy Chef of Le Meridien Royal Shanghai Shimao. P > Aromatherapy in the Southern Song Dynasty, Lin Xian
186 Chen Lijiang
Catering Director of Hangzhou New Century Mingdu Hotel
Jiangnan Bicolor Mushroom
188 Liu Guoming
Executive Chef of Hangzhou Zhiweiguan Weizhuang
Man Longgui Yu
191 Fu Yueliang
Executive Chef of Hangzhou Grandma's Second Movement
Golden Buckle Meat. Chef of Suzhou Deyuelou
Three White Soups in New Taihu Lake
Ye Baorong
Executive Chef of Chinese Food in Longyinge, Hangzhou Huanglong Hotel
New version of Fried Eel with Shrimp
198 Shendong
Executive Chef of Xiexianglou, Hangzhou Zi Xuan Resort
A local chicken nest egg
111 Jin Yuhuan
. Division
118 Lanming Road
Chairman and General Manager of Lanting 13th Kitchen Club
Fried Cod with Sichuan Juice
111 Xu Ping
Executive Chef of Tianyu Hotel of Chongqing Public Security Fire Brigade
Tofu with Mushroom Fragrance
112 Qi Songchen
Executive Chef of Chengdu Yunmen Jincui Restaurant
Natural
112. P > Chongqing Shunfeng 123 Chef
Bitan Fragrance
118 Xia Xue
Chef of King's Landing Supreme Restaurant in Chengdu China Club
Blood Swallow Chicken Tofu
121 Liang Huanjian
Executive Chef of Zhuxuan Chinese Restaurant in Sofitel Shenji Chongqing
Splendid Summer
122 Li Tuofen
Shangri-La Hotel, Chengdu.