The contestants were from the US, France, Germany, Australia, Spain, Finland, Israel, Yemen, Mexico, Venezuela, Ecuador, Cameroon, Japan, ROK, Thailand, Laos, Indonesia, Nigeria and Niger.

Prior to the contest they were taught and trained by senior Hangzhou cuisine chefs at the Zhejiang Tourism School, the Wanghu Hotel and the Zhiweiguan Restaurant.

The contest also attracted overseas contestants from neighboring Shanghai and Nanjing.

They were divided into 20 groups, each designated one traditional Hangzhou dish and one of their own creation, named after an aspect of local scenery.

The cook-off took place in the century-old Zhiweiguan Restaurant by the picturesque West Lake. Courses presented by overseas participants, such as braised bamboo shoot and fried shrimps, were admirable for their color, aroma, look and taste, and were highly commended by the judges and audience.

The championship went to a Nigerian contestant.

At the end of the contest all those taking part were regaled with Hangzhou dishes prepared by master Chinese cooks.

Feasting their eyes on the scenic West Lake and their appetites on Chinese delicacies gave contestants an even deeper appreciation of Chinese culture.

(China Today April 4, 2003)