Zigong hosts Sichuan-Chongqing cooking skills competition

Zigong, southwest China's Sichuan province, hosted the 2026 Sichuan-Chongqing Sichuan Cuisine Cooking Skills Competition for Industry Workers on Nov. 3, bringing together 60 frontline culinary workers from Sichuan and Chongqing to showcase the regions' culinary traditions and encourage exchanges among industry professionals.

The competition featured a variety of dishes, including Sichuan-style boiled beef, crispy shrimp with fruity sauce and shrimp rolls with fish-fragrant seasoning. Contestants demonstrated their cooking skills while paying close attention to presentation and the artistic appeal of their creations.

The contest comprised a written theory exam and a practical cooking test. In the practical round, each contestant had 90 minutes to prepare a dish assigned by draw and a dish of their own choice. Judges evaluated the entries on color, aroma and taste.

The 60 contestants, competing in 30 teams, advanced through four rounds. Organizers awarded one first prize, two second prizes, three third prizes and six merit awards, which were presented at an on-site ceremony.

Beyond showcasing culinary skills, the event gave catering professionals from the two regions a platform to exchange experience and improve their craft.

In recent years, Zigong has stepped up efforts to build its brand as the "Hometown of Chinese Yanbang Cuisine" and promote the cuisine at home and abroad. The city has focused on training culinary talent, passing down traditional cooking techniques and developing its catering industry, while building a comprehensive system of signature dishes, restaurants and chefs.

Zigong will use the competition to further strengthen its workforce of highly skilled culinary professionals, promote closer ties between the catering industries of Sichuan and Chongqing, and tap the potential of food-related consumption and tourism.