On May 10th the 5th China Hot Pot Production Competition - Special Hot Pot Race (Jinan Station) is here!
2024-04-23
作者：编辑Provinces, autonomous regions, municipalities directly under the Central Culinary (food, catering) Industry Association, member units and related enterprises:
In order to promote the healthy development of China's hotpot industry of high quality, to maintain the continued prosperity of the hotpot industry, to improve the hotpot cooking skills, to discover hotpot cooking talent, to show the national characteristics of the regional hotpot culture, to promote exchanges in the industry, to improve the quality of the enterprise product, to enrich the hotpot product innovation, to create new catering consumption growth points, so as to better meet the people's consumption needs, China Cuisine Association is scheduled for May 10-11 The Fifth China Hotpot Production Competition - Special Hotpot Race (Jinan Station) will be held in Shandong. Specific arrangements are as follows:
I. Organizational structure
Organizer: China Cuisine Association
Organizer: China Culinary Association Hotpot Professional Committee, Shandong Hotpot Restaurant Association
Co-organizer: Gobo China International Exhibition (Shandong) Co.
II. Theme of the competition
Inheritance of craftsmanship Pioneering innovation
III. Time and place
Time: May 10-11 (check-in on the morning of the 10th, race on the 11th)
Venue: Shandong International Convention and Exhibition Center (Huayin District, Jinan)
IV. Competitions
(ONE) Competition items
1. The competition is a team competition with two events: Hotpot Banquet and Hotpot Set Meal.
2. Teams shall register as a unit team, with 2-3 persons in each team.
(TWO) Contents of the competition
1. Hotpot Banquet Competition: Participating teams will produce a hotpot banquet for 8 persons (consisting of pot base, dipping sauce, shabu-shabu, snacks, drinks and cold dishes with instructions on the maturity time of the shabu-shabu products) on-site and introduce the name of the banquet, the combination of the products and the concept of the product, and the competition will last for 60 minutes.
(1) Pot base: Create 1 specialty pot base.
(2) Dipping sauces: Create at least 1 specialty dipping sauce.
(3) Shabu-shabu: Create 6 shabu-shabu items, including 1 meat shabu-shabu item and 5 other shabu-shabu items.
(4) Snacks: Create 1 snack.
(5) Drinks: 1 drink.
(6) Cold dishes: Create 2 cold dishes.
2. Hotpot Set Meal Competition: A set of business set meal for 4 persons with a per capita consumption of RMB 80-100 (including instructions on the time for maturing the shabu-shabu) will be presented on site and the competition will last for 30 minutes.
(THREE) Relevant Notes
The principle of "three no's" is strictly applied to the ingredients used in the competition, i.e. no high-grade raw materials such as bird's nest, dried abalone, shark fin, etc., no plants and animals protected by the state, and no additives in violation of the law.
V. Judging criteria
(a) Hotpot Banquet: 10 points for preparation and hygiene, 15 points for styling of individual items, 15 points for overall styling, 15 points for combination of shabu-shabu items, 10 points for introduction of the theme of the banquet, 30 points for taste and texture, and 5 points for description of maturity of shabu-shabu items, for a total score of 100 points, with the relevant rules and regulations of the competition to be issued on-site.
(b) Hotpot Set Meal Competition: 10 points for set meal design, 15 points for styling of individual items, 15 points for overall styling, 15 points for matching combinations, 10 points for adaptability of the set meal, 30 points for taste and texture, and 5 points for description of maturity of the shabu-shabu products, for a total of 100 points, with the relevant rules and regulations to be issued on-site.
(c) Judging panel: composed of registered judges (60% of scoring) and public judges (catering industry experts, upstream and downstream high-quality supply chain enterprises, famous media, etc., 40% of scoring).
VI. Awards
(I) Hotpot Banquet Competition
1. Team Award: set up 5% special gold award, 25% gold award, 40% silver award and 30% bronze award according to the results of the participating teams, and issue certificates and medals.
2. Banquet Award: according to the overall shape of the banquet, with the combination of the banquet theme and flavor texture of the total score ranking, the top 10% issued the "Fifth China Hot Pot Production Competition - Characteristics of the hot pot race gold medal banquet" certificate.
(II) Hotpot Set Meal Competition
1. Team Prize: set up 5% special gold prize, 25% gold prize, 40% silver prize and 30% bronze prize according to the results of the participating teams, and issue certificates and medals.
2. Set meal award: according to the set meal design, the overall shape, with the combination, set meal adaptability and flavor texture of the total score ranking, the top 10% issued the "Fifth China Hot Pot Production Competition - Characteristics of the hot pot race gold medal set meal" certificate.
(III) Provincial and municipal associations and enterprises with excellent performance in the organization of the event will be awarded the "Outstanding Organization Award of the Fifth China Hotpot Production Competition - Characteristic Hotpot Competition".
VII. Entry Registration
(I) Entry Requirements
1. Target participants: national hotpot enterprises, hotpot supply chain enterprises, catering enterprises and vocational colleges and universities with hotpot output research and development capability.
2. Participating units are required to provide enterprise business license or legal person certificate.
(II) Participation Instructions
1. No participation fee will be charged for this competition, and the participating teams will take care of their own transportation, food and accommodation.
2. Notes for registration: Participating teams are required to fill in and submit the registration form (see attached) before April 20 in accordance with the requirements, and send it to the email address ccas_hotpot@163.com. Confirmation of participation is subject to the notification of the organizer.
VIII. Contact information
China Culinary Association Hotpot Professional Committee: Kang Glam 13810663309
Shandong Hot Pot Restaurant Association: Ma Jisheng 13906401752
Attachment: The Fifth China Hotpot Production Competition - Specialty Hotpot Race (Jinan Station) Application Form
Attachments can be downloaded from the Association's website here