Ling-Yi Hsieh, David Lee
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2009 International Chinese Culinary Competition


1. culinary: a. 烹饪的
2. chop: v. 剁
3. mince: v. 切碎
4. epicurean: 美食主义的
5. cuisine: n. 菜肴
6. serve up: ph. 提供

And finally, NTD’s second annual International Chinese Culinary Competition was held this week in New York City. Our Chris Chappell takes us there for a look at the events.

Do you hear that? That sizzle? That burning?! The sound of chopping, cutting, mincing?

That’s the sound of epicurean delight.

Welcome to the 2009 International Chinese Culinary Competition, bringing you the best in traditional Chinese cuisine. Contestants come from as far away as Taiwan, and as close as New York. Some have been cooking for over 50 years. But no matter how you slice it, this competition is sure to serve up a treat.

7. tranquil: a. 安静的
8. harmony: n. 和谐
9. ingredient: n. 原料
10. aroma: n. 香味

In the tranquil setting of The Lighthouse, just off Manhattan’s Hudson River, we are discovering the Dao of cooking. Food in ancient China took on an almost spiritual aspect. Special attention was paid to achieving the perfect harmony between ingredients, colors, and aromas. More than simple nutrition, food found its way into almost every aspect of Chinese life. Contestants are required to use traditional cooking techniques and ingredients. And no MSG, MSG is not a traditional Chinese ingredient.

The competition is divided into five different categories, reflecting the different regional styles of Chinese cooking. They are the Sichuan, Shandong, Cantonese, Huaiyang, and Northeastern styles of cuisine.

11. Contestant: n. 参赛者
12. scrutinize: v. 检验
13. feast: n. 盛宴
14. delicacy: n. 美味、佳肴
15. flavor: n. 味道
16. helping: n. (食物的)一份
17. delight: n. 喜乐

Contestants must choose which category they will compete in and prepare both a required dish for the category and one other dish of their own choosing.参赛者必须选定参赛项目,准备一道指定菜肴,以及一道自选菜肴。

As the contestants bring out their food, judges scrutinize the feast sampling each delicacy, as audience members look on in anticipation. The judges carefully chose their favorites, and in a ceremony at the end of the day, the finalists were announced.

Now for the part everyone’s been looking forward too: the eating.

[Dorothy Dunne, TV Producer/Host]:
“I tasted flavors I never tasted before. Now, I’m not so fond of tofu, which you know, has a nothing flavor to it, but it was delicious.”


We’re back for a second helping as the finals get underway. Today we’ll find out who is the best in Chinese culinary cuisine.

Now contestants have only 60 minutes to prepare a dish that will wow the judges, so these chefs need razor sharp concentration to finish on time.

Well it seems like contestants have just about finished. Let’s take a look at what they served up. Delicious dishes abound, but at the end of the day, there can be only one. Although all the contestants created masterpieces of Chinese culinary cuisine, it was Zhang Hua, cooking in the Huaiyang style that won the gold prize of ten thousand dollars.

But how does this food compare with what we here in New York can get? Surely the Chinese restaurant around the corner can cook just as well as these traditional chefs, right?

[Manos Angelakis, Food and Wine Writer]:
“No no no no no. No. I preferred what I tasted. Especially the fish dishes, they were outstanding.”

Thanks for joining us for this year’s competition. I hope you enjoyed your taste of Chinese culinary delights. I know I did.