{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Chefs compete in a culinary competition and show off their talent with food' data-url='/boclips/videos/5c54c28ad8eafeecae15a81e' data-video-url='/boclips/videos/5c54c28ad8eafeecae15a81e' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nChefs compete in a culinary competition and show off their talent with food\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003e1. Close up food being stir-fried in a wok 2. A chef stir-frying food in a wok 3. A chef cutting ingredients 4. Close-up cutting ingredients 5. Close up deep frying food 6. Various chefs placing food on plates 7. Various chef stir-frying...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003e1. Close up food being stir-fried in a wok \u003cbr/\u003e2. A chef stir-frying food in a wok \u003cbr/\u003e3. A chef cutting ingredients \u003cbr/\u003e4. Close-up cutting ingredients \u003cbr/\u003e5. Close up deep frying food \u003cbr/\u003e6. Various chefs placing food on plates \u003cbr/\u003e7. Various chef stir-frying food in a wok \u003cbr/\u003e8. Chef putting food on plates \u003cbr/\u003e9. Close up of wok pull out wide of chef putting food to plate \u003cbr/\u003e10.Various placing food on plates \u003cbr/\u003e11. SOUNDBITE (Cantonese) Kenny Chan, Winner of Gold with Distinction Award in Stir-fried Dish category \u003cbr/\u003e\" The inspiration is...after we eat crab, we drink ginger tea to disperse the coldness (inside human body) I used crab meat, rice crackers and tea jelly, so it balances our body after we ate the dishes.\"\u003cbr/\u003e12. Kenny Chan pull out to prize presentation \u003cbr/\u003e13. Various chef decorating a dish with shrimp and melon \u003cbr/\u003e14. Various chefs putting food into a container in dragon shape \u003cbr/\u003e15. A chef sending a finished dish to judges\u003cbr/\u003e16. Chefs putting food onto plates\u003cbr/\u003e17. Close up chef Huang-jun, winner of Gold with Distinction Award in Seafood and Vegetables category\u003cbr/\u003e18. Huang-jun putting fish meat into a little container made with cucumbers\u003cbr/\u003e19. Close up certificate and gold medal \u003cbr/\u003e20. Wide of Huang-jun receiving award in prize presentation and shaking hands with judges \u003cbr/\u003e21. SOUNDBITE (Mandarin) Huang-jun, Winner of Gold with Distinction Award in Seafood and Vegetables category, \u003cbr/\u003e\" The most difficult part of cooking is when cooking (the fish meat )in the oil, if the oil temperature is too high, (the fish's) colour would easily turn yellow, and it doesn't taste soft and good enough. But if it's not well-cooked, it would taste raw. So the control of oil temperature is essential.\"\u003cbr/\u003e22.  Awarded chefs lining up for photos\u003cbr/\u003e23. SOUNDBITE (Mandarin) Huang-jun, Winner of Gold with Distinction Award in Seafood and Vegetables category\u003cbr/\u003e\"The special meaning (of the presentation) is to let people have the pleasant feeling. Because one of our national traditional culture is Chinese painting, so the presentation is to let people have the feeling of looking at a beautiful painting, and a feeling of freshness and elegance when they eat it.\"\u003cbr/\u003e24. Various display of the winning dish called \"Mandarin Fish on Cucumber with Bamboo-shaped Mixed Seafood\"\u003cbr/\u003e25.  SOUNDBITE (English) Leanne Kitchen, Australian, judge\u003cbr/\u003e\" The presentation is very different from what we might be used to in the west. I live in Sydney and there we tend to have quite simple presentation So it's interesting to see the care that people take to make the presentation very interesting.\"\u003cbr/\u003e26.  A chef bringing a finished dish to judge \u003cbr/\u003e27. SOUNDBITE (English) Leanne Kitchen, Australian, judge\u003cbr/\u003e\" I think in the west we really learn from the Chinese in terns of just emphasising fresh ingredients and letting the flavour come through and not doing too much to mask the flavours. This is a real hallmark of Cantonese cuisine from what I understand and I think this is something in the west that we are also coming more and more appreciate.\"\u003cbr/\u003e28 Pan of the kitchen where competition is taking place.\u003cbr/\u003eHong Kong's cuisine (cooking) is renowned for its exotic blend of Eastern and Western flavours and its wide variety of culinary delights. \u003cbr/\u003eThe city's previous status as a British colony, its proximity to mainland China, and a reputation for quality have made Hong Kong a gourmet's paradise. \u003cbr/\u003eA cooking competition is held annually, not only to promote the local cuisine, but also to test the cooking skills and creativity of the chefs.\u003cbr/\u003eThings are getting hot in the kitchen as dozens of chefs, chop and stir and scoop and serve. \u003cbr/\u003eThese are the finalists of the Best of the Best Culinary Awards which took place recently in Hong Kong (9 and 10 October) to showcase the best local cuisine. \u003cbr/\u003e44 dishes out of a total of 436 entries were chosen to enter the final contest after the first round of the competition.\u003cbr/\u003eChefs representing the finalist restaurants contested in four categories;  \"Steamed\", \"Stir-fried\", \"Sweet \u0026amp; Sour\" and \"Seafood and Vegetable\".\u003cbr/\u003eThe cooks  were given just 30-40 minutes to cook the dishes.\u003cbr/\u003eThe dishes were judged on quantity, presentation, originality, culinary technique and most importantly taste and aroma. \u003cbr/\u003eKenny Chan was awarded the Gold with Distinction Award in Stir-fried Dish category for his dish called \" Wok-fried Crabmeat and Rock Lobster with Salted Egg Yolk on Rice Crackers\".\u003cbr/\u003eChan says he uses ginger tea in the recipe, because he was inspired by people drinking tea to chill the body after eating crab.\u003cbr/\u003eIn Chinese medicine theory, food is either neutral or cold or hot. \u003cbr/\u003eIt is believed that consuming either too much cold or hot food affects the balance of the body and it is harmful to health.\u003cbr/\u003eAnother winner Huang-jun won the gold award for his dish \"Mandarin Fish on Cucumber with Bamboo-shaped Mixed Seafood\". \u003cbr/\u003eHuang-jun comes from China's eastern province of Jiansu and already has 10 years cooking experience.\u003cbr/\u003eHe says the most difficult part of cooking the dish was controlling the temperature of the oil. \u003cbr/\u003eHuang-jun says presentation is as equally important as taste, and the dish should look attractive to the diner. \u003cbr/\u003eIn the judges remarks, they praised Huang-jun's artistic carving of the cucumber and said the dicing of the mandarin fish showcased the chef's marvellous cutting skills.\u003cbr/\u003eLeanne Kitchen, a judge from Australia, says that western diners appreciate Chinese cooking and admire the way the Chinese chefs retain the freshness and flavour of the food in their dishes. \u003cbr/\u003eAll finalists received either a Gold with Distinction Award, Gold Award or Silver Award. \u003cbr/\u003eThe Hong Kong Tourism Board hope the Best of the Best Culinary Awards will help identify the finest examples of classic Chinese cuisine and  strengthen the city's image and reputation as the Culinary Capital of Asia.\u003cbr/\u003eKeyword-wacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details 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