Flavors of the Seasons, Quest for the Chefs—— Solar Term Cuisine Award Selection and Competition
Anuga Select China, in collaboration with Gourmand, will invite chefs from 24 star hotels and high-end restaurants to design and create dishes inspired by the 24 traditional Chinese solar terms. The event aims to share Chinese culinary culture while incorporating modern healthy eating concepts and reflecting the ancient wisdom of "never eat without a good time".
Time: April 24, 2025, 9:30-17:00
Venue: 1-J64, Foodie Space, Hall 1, Shenzhen Convention and Exhibition Center (Futian)
Gourmand magazine is a mainstream media in the food industry with domestic uniform number (CN32-1379/TS) and international standard number (ISSN 1005-0345). Since its inception in January 1989, Gourmand has been focusing on the reform and development of the food industry, and is committed to the excavation, research and dissemination of food culture. Gourmand is distributed nationwide, with a monthly circulation of about 100,000 copies of the paper issue and a monthly readership of about 200,000 times of the e-issue. As a platform for the exchange of food culture around the world, Gourmand is professional, international, fashionable and authoritative.
Chief Judge:
Anthony Dong, Chairman of the Celebrity Chefs Committee, Shenzhen Culinary Association
Judge Panel:
Kong Pun Wah, Managing Director, Carrianna Group
Scott. Xu, Chairman, Quanyue Food and Beverage Group
Alan Sun, Four Seasons Hotel, Shenzhen, World Master of Cantonese Culinary Arts
| Solar Term | Chef | Position | Solar Term | Chef | Position |
|
Beginning of Spring |
Su Yali |
Shenzhen Stellar Kin Hotel Executive Chef |
Beginning of Autumn |
Chen Chuanghua |
Shenzhen Qianhai OCT The St. Regis Hotel Chinese Executive Chef |
| Rain Water | Zhou Yongxiang | Shenzhen Shangri-La Hotel Chinese Executive Chef | End of Heat | Feng Yonghua | Shenzhen Bao'an International Airport DoubleTree by Hilton Hotel Chinese Kitchen Head Chef |
| Awakening of Insects | Wang Jian | Shenzhen Centralcon Marriott Hotel Chinese Executive Chef | White Dew | Sun Peng | Shenzhen Qianhai JEN Hotel Executive Chef |
| Spring Equinox | Ou Guoqing | Shenzhen Conrad Hotel Chinese Executive Chef | Autumn Equinox | Liang Guihong | Shenzhen International Convention Center InterContinental Hotel Director of Food & Beverage |
| Pure Brightness | Su Wu | Shenzhen Pullman Hotel Chinese Executive Chef | Cold Dew | Wang Shuai | Shenzhen Bao'an Shajing Vocational Senior High School Culinary Teacher |
| Grain Rain | Wu Haibo | Shenzhen The Ritz-Carlton Hotel Executive Chef | Frost's Descent | Huang Wufen | Guangdong Peninsula Catering Group Director of Culinary in North Amercia and Shenzhen |
| Beginning of Summer | Zhu Haidong | Shenzhen Vanke Business Reception Center Executive Chef | Beginning of Winter | Hong Zuifeng | Haikou Airlines Westin Executive Chef |
| Grain Full | Liu Qiucai | Shenzhen Grand Hyatt Hotel Executive Chef | Minor Snow | Quan Rihuang | Shenzhen Four Seasons Hotel Chinese Executive Sous Chef |
| Grain in Ear | Lian Mingfang | Shenzhen Park Hyatt Hotel Chinese Executive Chef | Major Snow | Gong Yi | Shenzhen Sheraton Grand Shenzhen Hotel Executive Chef |
| Summer Solstice | Zeng Qihui | Xingyuan Mansion Director of Culinary | Winter Solstice | He Zhijun | CGNPC VIP Center Executive Chef |
|
Minor Heat |
Liao Jiazhong |
Shenzhen Wyndham Hotel Chinese Executive Chef | Minor Cold | Chen Shukai | Carrianna Chaozhou Cuisine Qianhai Branch Executive Chef |
| Major Heat | Wang Zhen | Shenzhen Airlines International Hotel Chinese Executive Chef | Major Cold | Lu Zhengkun | Shenzhen St. Regis Hotel Chinese Head Chef |
| Time | Activity |
| 9:30-9:45 | Event Opening / Welcome Message |
| 9:45-12:45 | Cooking and Presentation (Group 1/2/3) |
| 13:30-16:30 | Cooking and Presentation (Group 4/5/6)） |
| 16:30-17:00 | Award Ceremony |
Each chef is required to prepare 2 dishes (1 hot dish + 1 cold dish). The 2 dishes will be scored separately and the average score of the two dishes will be taken as the final score. The following five awards will be selected according to five dimensions respectively.
| Dimension | Award |
| Flavor Innovation | Emerging Flavor Award |
| Plating Artistry | Stellar Aesthetics Award |
| Seasonal Culture Fusion | Seasonal Renewal Award |
| Traditional Techniques | Craftsmanship Heritage Award |
| Online Voting | Era's Choice Award |
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