In the American Alaska Chinese Seafood Cuisine Competition, which was held by the Chinese Cuisine Association and Alaska Seafood Marketing in Beijing on July 14, six Chinese chefs won gold and silver medals for their dishes made with Alaskan haddock and salmon.
Seafood has sold well in Chinese restaurants in recent years as more people recognize its nutritional value. After SARS, in order to provide more seafood for consumers, the Chinese Cuisine Association and Alaska Seafood Marketing jointly held the American Alaska Chinese Seafood Cuisine Competition in Beijing.
Alaskan haddock and salmon were designated as main ingredients in the competition. The chefs were required to cook two dishes within two hours. After primary and final competitions, six chefs' 12 dishes won special gold, gold and silver medals separately.
A competition judge said taste, beauty and business value were important in the assessment. As haddock and salmon are popular with Chinese people, some dishes in the competition have entered restaurants and been received well.
Bian Jiang, the principal of the Chinese Cuisine Association, said more foreign marine products will arrive on the Chinese market as the country enters the WTO and joins gradually in the global economy. And prices will decline with tariff reduction allowing the products to be afforded by ordinary people. Bian added that the competition will promote the kinds of seafood that people know and eat.
(China.org.cn by Feng Yikun, July 16, 2003)
