DETAIL 活動細節
THEME
Nourish Chinese Cuisine 匯聚中華煮意
TEAM
Each Team consist of 4 chefs (incl. one team leader). Participants coming from Hong Kong, Macao, Shanghai, Foshan, Shunde, Taiwan, Korean, Japan, Malaysia, Thailand and Singapore etc.
每隊由4名廚師隊員組成（包含一名隊長）， 本年度亞洲名廚精英薈將繼擴大其影響力，邀請更多精英隊伍參加。將邀請來自香港，澳門，上海，佛山，順德，台灣，韓國，日本，馬來西亞，泰國和新加坡等地隊伍。
DISH
DISH 菜式 Each team must prepare and present a full menu: Appetizer, Hot dish x 2, Dessert
每隊製作四道菜： 前菜, 熱葷 x 2, 甜品
REQUIREMENT
Using the specified ingredients, the participant shall prepare a dish which should be showing Chinese Culinary Culture and corresponding to modern culinary art.
以現代中式烹調技法，以大會提供的食材烹調四道料理，包含前菜、兩個熱葷及甜品。
STOVE
Induction stove tops by drawing lots. No objection shall be raised on the result.
現場設有爐頭，每組將獲配爐頭，以抽籤及安排爐頭位置。參加者不得異議。
DISPLAY AREA
Each team will be provided the same area for dish decoration with the characteristic culture. The score will be included in the total score of the team.
每個隊伍可將完成的作品擺盤於展示檯，展現代表地區的特色文化（旅遊資源/飲食文化)，以供將評審評分(團隊總分)及媒體拍攝。
SERVING SIZE
Each course either one plated or individual serving: 1 platter or 8 individual servings for 8-person tasting and 1 serving for display.
上菜形式可選擇「一整碟上」或者「位上」: 需分別製作 1例 或 8 份1人分量供試味，1例供展示。
SERVING PLATES
Serving plates shall be provided accordingly to the style and quantity marked in the application form. participants can serve dishes with their own serving plates.
可從大會提供的上菜餐具中挑選，或自行攜帶
INGREDIENTS
Main ingredients will be provided by the organizer, each team would be given the same ingredients. All decorations on plate should be edible and should not be overdone; 大會提供指定主食材及基本醬料及上菜用具。每組主食材組合相同，各隊機會均等。可自携其他材料包括蔬菜、食材配料及調味等，可隨意決定所用食材、配料及醬料分量烹調其菜式，唯不可預先烹調製作。供評審試食的餐盤上的裝飾品應可食用及分量不過於浪費；
CERTIFICATES AND AWARDS
The respective medals and completion certificate will be presented to participants; Individual: distinction gold, gold,silver, bronze;
Team: Team Score will be the sum of individuals
根據交流的菜式中評選出團隊獎項及個人獎項: 個人獎項：至尊、金、銀、銅牌 團隊獎項：全隊個人分數之總和為團體總分
參賽證書：完成比賽的參賽者可獲參賽證書
JUDGING CRITERIA 評審準則
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The jury will rate the creativity, colour, aroma, taste, shape and health nutrition of the dishes;It is recommended that the nutrition be well matched and that no contraband or protected animals or plants are used;
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The dishes should focus on the edible, highlighting the focus of the tasting, and the decoration on all dishes must be edible materials;
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Each team will be produced on-site at the designated time. The jury will conduct a trial and review of the Chinese banquet dishes produced by the team.
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評審團將以菜式的創意、色、香、味、形及衛生營養評分。
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建議營養搭配得宜,不採用違禁品及受保護的動物、植物。
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菜式應注重可食性,突出品嘗的重點,所有碟上的裝飾必須是可以 食的物料。
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每隊於指定時間現場進行製作，評審團對現場隊伍製作中華宴席 菜餚進行試食及評審。
» Taste 菜餚味道
Preserve the taste of food with appropriate seasoning, conform to standards of nutritional values such as low in fat, salt and sugar, high dietary fibre; Harmonious flavors, properly seasoned, flavor, colour and ingredients are in complement.
保留食材原味，味道，避免費過多調味料，達至均衡營養如三低一高原則，低脂、低鹽、低糖、高纖。做到色、香、味、型、俱全，具備應有的嫩、軟、脆、酥等特點。食材與配料比例合理，食材和湯汁互相襯托。
» Skill 調技巧及準備
Correct cooking and cutting skill, presentation, color and flavor combination; Variety of techniques and display multiple skills.
烹調方式達到現今烹調藝術，迎合現今食客的口味。菜餚用料配搭之精細，味道互相配合，刀工均勻，份量標準，火候得當。菜式設計突顯主要食材之特性及味道。
» Appearance 外觀
Appetizing appearance and clean arrangement with appropriate artificial garnish;
Platters must also be innovative, although table decorations and lighting are not part of the actual judging, a well presentation will add the high-quality image.
擺設簡單乾淨整齊，避免過份堆砌，餐具裝盤美觀與菜餚協調，使菜餚美觀悅目。菜式造型美觀，吸引評審注目，突顯廚師的功架、觀感及創新意念。
» Cleanliness and Preparation 清潔及準備
Complete the designated dish within the specified time ; Organizing, preparation, food wastage, food safety and hygiene.
工作時間分配恰當以指定時限內完成菜式。
安排適當的準備工具及食材，形成整潔舒適的工作環境，注意食品安全衞生，避免浪費食材。
RUNDOWN 活動日程
» Briefing 簡介會
» Competition 交流賽
» Familiarization tour 當地考察
2006-2020 SUPPORTERS 支持單位
Hong Kong Tourism Board
香港旅遊發展局
Korea Tourism Organization
韓國觀光公社
Tourism Malaysia
馬來西亞觀光局
Taiwan Tourism Bureau Hong Kong Office
台灣觀光旅遊局
Macao Government Tourism Office
澳門特別行政區旅遊局
Shanghai Tourism Board
上海市旅遊局
Foshan Tourism Board
佛山市文化廣電旅遊體育局
Foshan Nanhai Tourism Board
佛山市南海區文化廣電旅遊體育局
Nagasaki People‘s Government
长崎县市政府
Ministry of Agriculture, Forestry and Fisheries
日本農林部水產農林政策課
Hong Kong Chinese Chefs Association
香港中廚師協會
Hong Kong International Culinary Art Association
香港國際廚藝交流協會
Chinese Culinary Institute
中華廚藝學院
Guangdong Catering Service Association
廣東省餐飲服務行業協會
Shanghai Cuisine Association
上海市烹飪協會
Macao Culinary Association
澳門廚藝協會
Taiwan Chinese Culinary Exchange Association
台灣中華廚藝交流協會
Japan-Guangdong Chef Association
日本廣東廚師協會
Korea Chinese Chefs Association
韓國中餐烹飪協會
Foshan Shunde Chefs Association
佛山市順德區廚師協會
Selangor dan Wilayah Persekutuan Ku Su Shin Chong Hung
马来西亚学雪隆姑苏慎忠行餐饮业公会
Malaysia Chinese Chef Association
馬來西亞中餐廚業好友會
Sanya Culinary Association
三亞市烹飪餐飲行業協會
Shenzhen Cuisine Association
深圳市烹飪協會
Nanhai Restaurants Association
南海區餐飲業協會
GHM(Guangdong, Hong Kong, Macao) Hotel General Managers Society
粵港澳酒店總經理協會
Kwan Sang Catering Professional Employees Association
群生飲食技術人員協會
World Federation of Chinese Catering Industry
世界中餐業聯合會企業家委員會日本分會
Foshan Television
佛山电视台
Nagasaki International Television Broadcasting, INC
長崎國際電視台
Lee Kum Kee
李錦記
JC GROUP
