THE “Lee Kum Kee” Cup 2017 World Championship of Cookery in Shenzhen ended Tuesday at Window of the World in Nanshan District after crews of chefs from more than 10 countries competed for the title of winning team. Chefs were asked to form teams of four members each and use sauces produced by Lee Kum Kee, one of the largest sauce companies in Asia, to make dishes styled after Chinese cuisine. After a two-day battle, chefs from the Shenzhen Cuisine Association team won the championship, and Wuhan Master Chef and Singapore Chinese Chefs’ Association teams were named runner-ups. The dish named “Taste of Chu (1042 B.C.-223 B.C.)” made by the Wuhan Mater Chef team ranked first in the group presentation category. The annual competition has been ongoing for 11 years in different cities. Tse Tin-lok, president of Lee Kum Kee (China) Trading Ltd., said the competition aimed to encourage chefs from various countries and regions with different backgrounds to compete, exchange and improve their skills. “We hope they can create unique and special dishes and further promote Chinese cuisine,” Tse said.(Tan Yifan) | 