Taste the Seasons —— East-West Culinary Challenge
Anuga Select China, in collaboration with Gourmand, builds on the 2025 “Solar Terms” culinary concept" , will invite 30 executive chefs from leading luxury hotels design and create dishes inspired by the 24 traditional Chinese solar terms.
This year, the event introduces a new creative dimension: East-West fusion cuisine. By blending Chinese culinary heritage with global flavors and integrating modern wellness principles, reflecting the ancient wisdom of "never eat without a good time".
Time: April 27, 2026, 9:30-17:30
Venue: 1-G17, 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.
董玉振 DONG YUZHEN
Professorate-Level Senior Engineer in Chinese Culinary Arts
Guangdong Provincial Model Worker
One of the First “Five-Star Master Chefs of Cantonese Cuisine” in Guangdong Province
Champion, 2017 World Chinese Cuisine Masters Competition
Top Ten Executive Chefs Award, Guangdong-Hong Kong-Macao Greater Bay Area
江本华 JIANG BENHUA
Executive Director & General Manager, F&B Division, Carrianna Group Holding Company
Vice President, Shenzhen Cooking Association
Registered Master Chef of China
Vice Chairman, Shenzhen Five-Star Executive Chefs Club
Honorary President, China Shunde Famous Chefs Association
余元升 YU YUANSHENG
Executive Chef, Pullman Shenzhen North
Member, Association des Maîtres Cuisiniers de France (AMCF)
Western Cuisine Chef, Macao Institute for Tourism Studies (IFTM)
Top 10 Executive Chefs in Shenzhen
Master Chef, Shenzhen Hotel Association
梁锦锋 LIANG JINFENG
Product Development Chef, CHUA LAM'S DIM SUM
Registered Master Chef of China
National Level-1 Judge, Catering Industry
Senior Engineer of Chinese Pastry & Dim Sum
Certified Cantonese Cuisine Master, Guangdong Province
Executive Vice Chairman, Shenzhen Cooking Association
| Solar Term | Chef | Hotel | Solar Term | Chef | Hotel |
|
Beginning of Spring |
Tiger Zhang |
THE COLI HOTEL Shenzhen |
Beginning of Autumn |
Lan Wuqiang |
Goodview Hotel Tangxia (SanZheng Banshan Hotel) |
| Rain Water | Mo Jiqi |
Shangri-La Shenzhen (Luohu) |
End of Heat | Deng Shengyou |
InterContinental Shenzhen Dameisha Resort |
| Awakening of Insects | Gong Lianhua |
Yue He Dong Cantonese Restaurant, Hilton Shenzhen |
White Dew |
Davis Huang |
Panshan Steakhouse |
| Spring Equinox | Huang Sanjun | Shunde Lao Restaurant | Autumn Equinox |
Johnny Liao |
Sheraton Bailuhu Resort, Huizhou |
| Pure Brightness | Huang Jianjin |
Shenzhen Peninsula Mingxuan Catering Co., Ltd |
Cold Dew |
Teddy Li |
the G Shenzhen, A Tribute Portfolio Hotel |
| Grain Rain | Liang Yaoyang |
Fanju Mansion |
Frost's Descent |
Wesley Alene |
Affinité |
| Beginning of Summer | Cai Quanfu |
HUAQIANG PLAZA HOTEL |
Beginning of Winter | Guan Zhenqiang |
Pullman Shenzhen North |
| Grain Full | Devin Lin |
Renaissance Shenzhen Bay Hotel |
Minor Snow | Lyle Luo |
Fashion Town Hotel Shenzhen MGallery Collection |
| Grain in Ear | Murphy Liang |
Shangri-La Shenzhen Nanshan |
Major Snow |
Robin Xiao |
Sheraton Guangzhou Hotel |
| Summer Solstice | Zhou Haijun | Chaihuo Yuanzi | Winter Solstice | Zhou Kechun |
The Ritz-Carlton, Shenzhen |
|
Minor Heat |
Tommy Pan |
The Langham, Shenzhen |
Minor Cold | Hu Zhihong |
The Langham, Shenzhen |
| Major Heat | Qiu Junhong |
Hongyue Catering Management Co., Ltd. |
Major Cold |
Barry Liang |
Shenzhen Marriott Hotel Nanshan |
| DIMSUM | |||||
|
Start of Spring |
Zeng Xianlong |
Dian Du De Dim Sum Restaurant |
White Dew Autumn Equinox |
Xu Jiawei |
Yue Man Lou |
|
Grain Rain |
Xiao Yang |
The Ritz-Carlton, Shenzhen |
Minor Snow Major Snow |
Liang Xiuheng |
Yechun Restaurant Shenzhen |
| Minor Heat Major Heat |
Huang Guotai |
Fan Lou Teahouse |
Minor Cold Major Cold |
Tang Haisong |
Pullman Shenzhen North |
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 |
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