近500名烹饪精英苏城亮绝活

Core Viewpoint - The 2025 National Golden Chef Dish Display and Exchange Invitation Competition officially commenced on October 17, showcasing nearly 500 culinary elites from across China, highlighting regional culinary cultures and innovative cooking techniques [1] Group 1: Event Overview - The competition is a key professional event for the Chinese Chef Festival, featuring a vibrant atmosphere as chefs present their signature dishes [1] - Dishes reflecting regional characteristics are being showcased, attracting admiration from attendees who are eager to appreciate and photograph the culinary creations [1] Group 2: Featured Dishes - Wang Yaorong, general manager of Xiyuan Xirong Catering in Taiyuan, presented the innovative dish "Vinegar Pepper Yellow River Carp," which utilizes high-quality carp from the Yellow River and traditional Shanxi vinegar, showcasing Shanxi's culinary culture [1] - The cooking method for "Vinegar Pepper Yellow River Carp" emphasizes the importance of fresh ingredients and meticulous techniques, ensuring the fish retains its tenderness while absorbing the flavors of the sauce [1] - The "Braised Taihu Lamb" from Huzhou, Zhejiang, created by chef Shen Jinliang, is made from the waist and belly meat of Taihu lamb, using traditional techniques and has been recognized as a five-star gold medal dish in a previous competition [1][2] Group 3: Cooking Techniques - The preparation of "Braised Taihu Lamb" involves a seemingly simple method that requires only lamb soy sauce, emphasizing slow cooking over a fire for approximately three hours to achieve a tender and rich flavor [2] - The detailed cooking process ensures the dish is "tender but not mushy, rich but not greasy," highlighting the craftsmanship involved in traditional Chinese cooking [2]