Xuan Yonghui

1607504979@qq.com

FIFTEEN dishes made by 15 chefs from 15 restaurants in Shenzhen were given awards at a ceremony Wednesday in an annual event that aims to enrich Shenzhen’s cuisine culture.

These dishes, including not only household names like casserole shrimp porridge and pepper pork tripe with chicken but also some foreign delicacies, were selected because they excel in terms of taste and texture, process and heat, creativity and practicality, shape and color, nutrition, health and safety, according to chief judge Dong Yuzhen.

“These dishes well demonstrate the characteristics of Shenzhen, a migrant city,” said Dong.

One of the dishes, matsutake beef balls, is a creative one and by using matsutake, a precious ingredient, traditional beef balls now have more nutritional value, said Xu Simin, a chef of an award-winning restaurant called We New Do.

Organized by the Shenzhen Catering Chamber of Commerce, the event has also gained support from the Shenzhen bureau of commerce. “One of the most important ways to build Shenzhen catering brand and catering culture is to select some role models,” said Wang Yingzhi, executive president of the Shenzhen Catering Chamber of Commerce.