Ten talented Suzhou chefs gathered at Wangsen Cooking School facilities today to amaze judges and audience with their delicious EU Pork dishes creations.

Recipes were carefully selected to highlight the best characteristics of each of the cuts used, pork belly, loin, ribs and collar. Chefs used different cooking methods to elaborate the dishes, explaining thoroughly to judges and audience the reasoning behind their selections as well as the history of the dishes.

To kick-off the event, MC Ashley Zhou introduced From Farm to Fork campaign to the audience, explaining the characteristics of EU pork and the wide variety of events taking place under the Campaign umbrella. Then, participants and judges introduced themselves and their professional experience.

After going through the rules of the contest and the scoring method, participants started cooking their dishes! Everyone had one hour time limit to prepare the selected dish using different cooking methods. Once the dishes were ready, each participant introduced it in front of the judges, who tasted every dish carefully and scored them accordingly.

After careful deliberation, the two winners were Wu Zhaobing, within the Chinese cuisine category, who cooked braised Spanish pork loin with spinach, and Duan Xiaobin, within the European cuisine category, who delighted judges and attendees with his pan fried Spanish pork loin roll with red wine sauce.

The winning participants have two weeks to get ready for the final in Guangzhou on December 16th. Keep up with the campaign news to find out more about the following qualifying rounds, participants and their winning dishes!