(Clearwisdom.net) The Asia-Pacific preliminary round of the first NTDTV International Chinese Culinary Competition was held on September 20-21, 2008, at the National Kaohsiung Hospitality College in southern Taiwan. At 2:00 p.m. on September 19, NTDTV held a press conference at the Ambassador Hotel Kaohsiung.

The event was hosted by Ma Lijuan, president of the NTDTV nine competitions series; Qu Yunqiang, US judge of the Culinary Competition; Zhang Junan, German judge of the Competition; Chen Yan-ling, president of the NTDTV Asia-Pacific division; Professor Lin Chi-Hsin from the Kaohsiung Hospitality College; and Yang Chen-lin, representative from the National Federation of Chef Labor Unions.

Nine Competition Series to Revive Traditional Culture

President Ma stated that the series of nine competitions held by NTDTV was to provide an international platform for talented candidates in art, dance, music, martial arts, and culinary skills to learn from each other. The purpose of the competitions is promoting traditional Chinese culture and reviving and enhancing the beautiful, pure, and most benevolent inner content of mankind. Ma said she was glad that NTDTV could make this contribution to society and expressed her gratitude for the support of the Taiwan government, civic groups, companies and the college.

"The five categories of cuisines chosen in the competition are Chinese traditions. We hope to bring society a good source of information while respecting our traditions and culture." "For every candidate in the Asia-Pacific preliminary round, it doesn't matter whether he/she gets to go to the US for the finals or wins an award. The important thing is that he/she participated in the promotion of traditional culture--this is the most important." "A real competition isn't just about the candidates' professional skills but also about their morality and many other qualities, which all need to be taken into consideration during the evaluation."

Professor Lin has overseen many culinary competitions. He said that NTDTV's competition has many "number ones," "It has candidates from around the globe with the most diverse backgrounds. The competition encompasses five categories of cuisine, where most compete only in one. It has a large number of competitors, and most are professional chefs. I think the best thing about this competition is that so many chefs signed up for the competition even though it was held during a weekend, when they are the busiest. The most touching part was that it has the best staff, who do their jobs efficiently. "

Soul of Chinese Cuisine--Flavor

Judge Qu said, "Chinese food culture is a part of China's five thousand year divinely-imparted culture. A proverb goes, 'To the people food is all-important; to the food flavor is all-important.' The flavor is the soul of Chinese cuisine." "Chinese food is all about using the most simple ingredients and common cooking techniques to create an extraordinary dish that looks, smells and tastes terrific, and everyone loves it."

"Every category of cuisine has its historical significance. There are over 4000 Chinese restaurants in North America but not many people there get to enjoy the traditional dishes. Many chefs have little understanding of food traditions from the past. If we don't pay attention to traditions, they will gradually disappear. Chinese traditions also include Chinese medicine and many special skills passed down by word of mouth."

Many political figures and organizations have shown their support for this competition. They sent flower baskets, inscribed boards and calligraphy works to contribute to the success of the event. Gifts and congratulations were received from Wang Chien-hsuan, director of the Supervisory Yuan; Shi Ya-ping, head of the News Bureau of the Executive Yuan; Chen Wu-Hsiung, member of the Council of Agriculture of the Executive Yuan; Tsai Hsung-hsiung, member of the Executive Yuan Administrative Affairs Commission; legislators, Chairman of the Kaohsiung Olympics Committee, and others.