The 10th Hong Kong Food God Contest has added the title of "King of Shrimp Dumplings"

The 10th Hong Kong God of Food Contest has added the title of "King of Shrimp Dumplings" China News Service A large-scale Chinese cuisine cooking competition sponsored by the Hong Kong Tourism Board Food...

China News Service

by Hong Kong Tourism The large-scale Chinese cuisine cooking competition "The Greatest Food Award" organized by the Development Bureau has entered its tenth year this year. The competition has a new award based on shrimp dumplings, one of the representatives of Hong Kong cuisine, and invites chefs from all over Hong Kong to compete for the title of "The King of Dumplings"

This chef competition has always been known as the "God of Food" competition in Hong Kong. Tian Beijun, chairman of the Hong Kong Tourism Board, told reporters on the 13th. It was stated at the meeting that Hong Kong is the "Gourmet Capital of Asia" and food is a very important tourism selling point. In 2010, overnight tourists' dining consumption in Hong Kong brought a total revenue of more than HK$15 billion, an increase of more than 40% compared with 2009.

The jury for this year's final includes many overseas celebrity chefs, such as two Michelin-starred chefs, as well as chefs from Singapore, Australia and Taiwan, China. The HKTB will also invite overseas media to report on the finals, allowing overseas audiences and readers to share the results.

This year's "The Greatest Food Award" is now open for registration, and the deadline is July 4. This year, there are four different competition categories: "Snacks", "Rice" and "Cooking". Category" and "Vegetables". The preliminary competition will be held at the end of July, when 10 restaurants from each group will be selected to enter the finals in August to compete for the highest honors of gold, gold and silver awards in 4 groups.

"King of Shrimp Dumplings" is a special award for the dim sum group. The jury will decide who will be crowned "King of Shrimp Dumplings" based on various criteria such as the toughness of the dumpling skin and the degree of heat.