The promotion contest of the Central Plains Division of “Pursuing Freshness · WEI DA MEI Young Chef Contest” was ended successfully

On November 27, the promotion contest of the Central Plains Division of “Pursuing Freshness · WEI DA MEI Young Chef Contest” was ended successfully in Zhengzhou, Henan Province. After a series of fierce competitions in Shandong Division, Sichuan-Chongqing Division and Northern Division, the fourth offline promotion contest in the five major divisions of the whole country was kicked off. 20 of the more than 600 chefs nationwide from the preliminary contest participated in the promotion contest, where they tried their best to exert their talents and skills based on the designated ingredients. In the end, 3 contestants stood out thanks to their precise and sensitive control over freshness and outstanding cooking skills, and were included in the national final, where they would compete with other contestants for the honor of “Shinho Star Chef”.

This contest stimulates infinite possibilities with multiple interactions, sets a professional benchmark with authoritative evaluation, and publicizes the values of chefs through global communication. The contest is also a platform for young chefs for realizing self-growth. The activity embodies not only the practice of WEI DA MEI Catering Brand’s commitment but also its solemn declaration of boosting industry innovation and further development.

The promotion contest of the Central Plains Division was jointly sponsored by the WFCCI and WEI DA MEI Catering Service Brand, and reported by [MINGCHU] and the broadcasting and TV stations of Henan and Zhengzhou in the whole process. The authoritative jury composed of the culinary masters of China and national judges of the F&B industry, as well as Chen Jinchang, a veteran registered culinary master and representative inheritor of Central Plains culinary skills (Henan cuisine), an intangible cultural heritage of Henan Province, were invited to the site. “Such a strong cooperation can create a fair, just and professional competitive platform for young chefs.” Li Xin, the Brand Director of WEI DA MEI Catering Service Business Unit of Shinho Group, said in his speech, “WEI DA MEI always shoulders the holy mission of empowering restaurants to improve their operational efficiency and food value, and chefs to exert their creativity and realize their dreams. Our cooperation with the association has supported the contest to have a deep insight into the future and to lead transformations.” As emphasized by Li, WEI DA MEI will as always help the young chefs achieve career breakthroughs with the full link design of “selection – training – empowerment - output”.

Wang Zhaohui, the China’s Cooking Master and the Secretary General of WFCCI China Service Committee, served as the supervisor in the contest and delivered a speech. She said, “The food culture in the Central Plains has a long history. From the “food ceremony” of Shangdu to the essence of Henan cuisine, “freshness” has always been the core password deeply rooted in genes. The ingredients are truly pure, the cooking skills are superb and the seasoning is art. The theme of this contest is “pursing freshness”. It not only coincides with the initial competitive intention of “becoming No. 1”, but also fits the industry's pursuit of quality upgrading and healthy diet more accurately. We hope that young chefs can show their cooking skills, and use high-quality ingredients such as WEI DA MEI to make the profound connotation of the Central Plains diets interact with modern cooking thinking.”

Hou Zhonghua, the chief referee of the Central Plains Division, read out the rules of the contest for contestants and delivered a speech: “We will comprehensively evaluate the contestants from many aspects, such as professionalism, expression and operation, to ensure that the contest is fair, just and open. Young chefs should have not only solid basic skills, but also stage expression and innovative thinking. I hope that every contestant can seize the opportunity to demonstrate your talents and skills.”

As the core of food culture in the Central Plains, mutton has a long history that can be traced back to the sacrifice and farming tradition of Chinese civilization, and bears the taste wisdom of “fresh fish and mutton” and the health philosophy of homology of medicine and food. The mutton dishes in the Central Plains combine the elegant imperial charm with the bustle of marketplace with the unique mellow and authentic flavor, which profoundly embodies the cultural characteristics of inclusiveness, and the blending of manners and customs in the Central Plains.

To enable more audience to watch the contest in real time, the promotion contest was live simultaneously through the WeChat Video Channel of “WEI DA MEI Catering Service”, attracting tens of thousands of netizens. Meanwhile, the contest was reported by the News Channel and the Yummy Food of the People's Livelihood Channel of Henan TV and the Delicious Food Everyday of Zhengzhou TV, as well as the celebrity chef APP, Sqtv.Net, Yanzhao Evening News, Tencent News and other media. Through online and offline reports, the total exposure exceeded 10 million, which greatly enhances the influence and brand volume of the event.

The contestants need to finish a creative “mutton”-themed dish and a self-selected dish within 90min. After a series of rigorous tests from the operation standard supervision of ingredients preparation in kitchen and food safety to the professional and logical expression on dish concept on the stage, the top 3 contestants were included in the Central Plains Division, who would participate in the national final.

- TOP1 (special gold award): Shao Yabin From: Zhengzhou, Henan Province Restaurant: Erheguan Post: Dish Director Score of the entry: 93.75 Awards: Qualification for the final + RMB 5,000 in cash + individual award certificate & medal jointly issued by the WFCCI and WEI DA MEI Catering Service + WEI DA MEI Xianfeng Zhenwei Restaurant Plaque + Qualification of Michelin Kitchen Training Camp worth RMB 10,000. Themed dish: Yunxiu Golden Soup · Dance with Fish and Mutton The dish was created based on the theme of “pursing freshness”. On the basis of the traditional “fresh fish and mutton”, Master Shao improves the delicacy and visual aesthetics of the dish through fusion skills to make it a good choice in winter. Chop the mutton, add allium mongolicum regel and water chestnut, and wrap it with malabar spinach to make it into a dumpling shape to imply the meaning of reunion. The stuffing is seasoned with WEI DA MEI SHANGPIN cooking wine, WEI DA MEI Yuhaichu Urechis Unicinctus Powder, etc. Sprinkle starch on the bass and pat it into transparent and smooth glass fish fillets, wrap it with mutton and start steaming. The taste is smooth and tender; it is served with embroidered cocci and golden ear fungus. Cooking method of the golden soup: Braise soup using the fried fish bones at high heat for 5min. Add WEI DA MEI sour soup paste, WEI DA MEI light rice vinegar and WEI DA MEI Yuhaichu Urechis Unicinctus Powder 1 min before the dish is served. It tastes slightly sour and spicy when entering the mouth with a lasting delicious flavor.

Self-selected dish: Henan Style Double-fresh Baked Noodles Inspired by the traditional Henan dish “Sweet and Sour Fried Carp Baked Noodles”, the chef replaced fish by shrimps to get rid of fishbone, making it more suitable for the elderly, children and ladies. Matched with iron stick yam and homemade baked noodles, this dish perfectly combines local characteristics with rich taste. While curing shrimps, the chef used WEI DA MEI SHANGPIN cooking wine to remove the fishy smell and increase freshness. When shrimps are mixed with sauce, heat the wok; after leaving the fire, firstly put sugar, then add WEI DA MEI light rice vinegar, which complements the seafood and highlights its fresh flavor. The ratio of sugar to vinegar is 1:1, then add a little salt to neutralize it, stir quickly for 20s, then increase the heat and thicken it for about 30s. The shrimp coated with sauce has compound taste, slightly sour and slightly sweet. Cut the iron stick yam into sections, fry it after attaching with powder; after the sugar can be drawn through heating, evenly wrap it with HUANG FEI HONG Crispy Chili. The yam is soft inside, but crisp outside, with a sweet and slightly spicy flavor.

- TOP2 (gold award): Tian Yiheng From: Zhengzhou, Henan Province Restaurant: Jintangli Restaurant Post: Wok chef Score of the entry: 90.58 Awards: Qualification for the final + RMB 3,000 in cash + individual award certificate & medal jointly issued by the WFCCI and WEI DA MEI Catering Service + WEI DA MEI Xianfeng Zhenwei Restaurant Plaque + Qualification of Michelin Kitchen Training Camp worth RMB 10,000. Themed dish: Clear Soup of Lamb Shank By taking “freshness” as the core, highlighting the fresh and original flavor of mutton itself, and following the modern health concept and the Chinese medicine dietetic invigoration culture, Master Tian presented a fresh dish suitable for nourishing the body and mind in autumn and winter. During cooking, the lamb spine was stewed for 40min to keep the soup clear; slice the lamb shank thinly, blanch it quickly for 5s, in order to keep the tender taste. The soup base is only seasoned with salt alone, to fully highlight the delicious original taste of mutton, and it is also supplemented by a handful of coriander. Matched with a bowl of special dip sauce, use WEI DA MEI Premium Soy Sauce, WEI DA MEI spicy fresh sauce, WEI DA MEI light rice vinegar, add a little sugar, the paste finally reflects salty and slightly spicy. It serves mutton to relieve boredom and improve taste.

Self-selected dish: Special-flavored Chicken with Onion, Ginger and Soybeans The chef creates a delicious, juicy and salty chicken by referring to the Guangdong flavor and using such ingredients as scallion, ginger, garlic and fermented soybean. Marinate the chicken legs and chicken back in the sauce containing WEI DA MEI Delicate Golden Mark Oyster Sauce, WEI DA MEI SHANGPIN cooking wine and WEI DA MEI Premium Soy Sauce for 5min, to remove odor and nourish the chicken with base flavor. Stir-fry scallion, ginger and garlic, add soybeans and chicken in order; then sprinkle WEI DA MEI SHANGPIN cooking wine along the side of the pot to stimulate the aroma and enhance the flavor, fry the chicken at low heat and slowly until the surface turns slightly yellow, then increase the heat to make the dish color more appetizing. The whole process costs 10-15min. The dish served is in special flavor: Salty and spicy mellow taste with the fragrance of soybeans.

-TOP3 (gold award): Peng Xu From: Zhengzhou, Henan Province Restaurant: Su Yuan Catering · Wenxinyuan Post: Brand Production Director Score of the entry: 89.72 Awards: Qualification for the final + RMB 3,000 in cash + individual award certificate & medal jointly issued by the WFCCI and WEI DA MEI Catering Service + WEI DA MEI Xianfeng Zhenwei Restaurant Plaque + Qualification of Michelin Kitchen Training Camp worth RMB 10,000. Themed dish: Special-flavored Crispy Mutton The dish was served by integrating Henan’s local food culture with the Sichuan cuisine elements of Chongqing, where the chef surnamed Peng was born. The chef highlights the mutton flavor with classic “special flavor” of Sichuan cuisine: Hot, spicy, salty, sweet and sour, which conforms to the mean culture in the Central China. The five flavors were mixed in a harmonious manner and not in conflict with each other. The main ingredient is the tender foreleg of lamb. Firstly, fry it with butter at medium heat for 2min, cover with sauce and fix it into shape. Stir-fry ginger, onion, carrot, coriander, dried tangerine peel, etc. at high heat and then at low heat, add the chopped mutton and stir-fry them together to neutralize the smell of mutton with the fragrance of vegetables. Prepare the special flavor sauce using WEI DA MEI rocky candy dark soy sauce, LIU YUE XIAN braising soy sauce, WEI DA MEI Premium Soy Sauce, WEI DA MEI light rice vinegar, sugar, etc. When the mutton reflects the sauce red color, spray WEI DA MEI SHANGPIN cooking wine to remove the inherent odor of mutton and improve freshness; add water to stew it, and do not overuse spices and broth in order to highlight the original taste of the ingredients. After being fried, the mutton is crispy and fragrant externally and tender and delicious internally. Add some HUANG FEI HONG Crispy Chili instead of the Daokou chill before the dish is served. Add some tomatoes which are peeled off after being soaked in salt water in the plate in order to improve the agreeable taste.

Self-selected dish: Crispy Chicken with Apricot and Pineapple Inspired by cola chicken wings, the chef aims to create a sweet, sour and refreshing dish with pineapple and apricots. First, marinate the chicken wings with WEI DA MEI SHANGPIN cooking wine, WEI DA MEI Premium Soy Sauce, salt and pepper to remove the odor and nourish the wings with base flavor; fry them at 150℃ for 3min. Then, take them out, and fry them again at a little bit higher oil temperature, to make them crispy outside but tender inside. Put them into the plate and directly sprinkle sauce on them. In particular, the sauce contains WEI DA MEI rocky candy dark soy sauce, WEI DA MEI Premium Soy Sauce and WEI DA MEI light rice vinegar and is boiled at a high heat for 40s. During the boiling process, stir-fry it quickly to prevent sugar from coking, thus producing bitterness, to keep the color bright and to facilitate the attachment on the wings. Pineapples are also used, which are first soaked in salt water, then blanched in hot water and fried with butter to stimulate the fruit aroma. Some apricots and honey beans are used to enhance the flavor further.

Li Xin, the Brand Director of WEI DA MEI Catering Service Business Unit of Shinho Group, Sun Jiahao, the general manager of Jiaodong Marketing Center of WEI DA MEI Catering Service Business Unit, Chen Jinchang, the special guest and Hou Zhonghua, the chief referee of Central Plains Division presented awards to the winners.

After the successful ending of the Shandong Division, the Sichuan-Chongqing Division, the North China Division and the Central Plains Division, 3 positions were left only for the national final of 2025 WEI DA MEI Young Chef Contest, and the last promotion contest, the East China Division (Nanjing) will be kicked off on December 4. The top 3 contestants in each division will participate in the national final, as well as the subsequent “Shinho Chef Trainee Program” where they will receive professional training from CieCAS and face-to-face exchange with Michelin-starred restaurant chefs. In the future, WEI DA MEI will promote the inheritance and innovation of the Chinese food culture continuously, and help more young chefs break through the professional bottleneck and play a “dominant” role in the Chinese food industry by taking the events as a very platform.