On October 19, the Gourmet Summit of the 28th China Chefs’ Festival was held at the Yichang theatre. Eight local cuisine masters gathered together to bring their own unique skills to create a gourmet feast for conveying Chinese cuisine culture.

　　Bian Jiang, the vice president of China Cuisine Association, said in his speech that the gourmet summit has become one of the important activities of China Chefs’ Festival since the 25th China Chefs’ Festival was founded in 2015. This year’s gourmet summit aims to expand the influence of Chinese cuisine at home and abroad, and to show the regional and global characteristics of Chinese cuisine. He hoped that the unique charm of the major culinary schools in China could be appreciated through the gourmet summit, and a new fashion of respecting teachers, inheriting and innovating, excavating the essence and keeping pace with the times could be set off in the cooking circles all over the country.

　　At the summit, Jiangxi Cuisine Master Huang Zhenghui, Xinjiang Cuisine Master Liu Xiaotian, Chongqing Cuisine Master Wu Chaozhu, Yunnan Cuisine Master Zhu Peishou, Qinghai Cuisine Master Fan Zengfu, Hainan Cuisine Master He Zigui, Liaoning Cuisine Master Lin Bo and Gansu Cuisine Master Zhao Chang’an took turns to perform and explain the production process of Nanfeng fish shreds, Chinese wolfberry bullwhip, grilled fish with pickled pepper, Yiliang thelephora ganbajun zang with fluffy pepper, jade shaped long thread moss, Xisha snail with XO sauce, xianbaozijindan and goat ribs in Zhaowu ancient way. In the process of cooking, they talked about their cooking concepts, the ingredient awareness and stories behind the dishes, and they carried out the exchange of cooking skills and art from the multiple dimensions including theoretical knowledge, cooking artistic conception and dish display. Gao Bingyi, the vice President of China Cuisine Association, fully affirmed this event. He hoped that, through the exchange and learning, the cooking skills could be further improved to promote Chinese cuisine culture, so as to contribute to the economic development of our country. (Reporter: Zhao Jingyi)