The Chinese Chef Competition of the 5th Greater Bay Area Vocational Skills Contest opened in Zhongshan's Guzhen on October 28. Teams from Hong Kong, Macao, Guangzhou, Shenzhen, Foshan, Zhuhai and Zhongshan gathered to present the pinnacle of Cantonese culinary artistry.

Contestants had 150 minutes to finish three Cantonese dishes independently. Judges evaluated entries across five dimensions: flavor & texture, appearance & color, craftsmanship & heat control, creativity & practicality, and operational compliance.

The event engaged GBA social media influencers and over 50 employee representatives as culinary ambassadors, sharing tasting experiences on online social platforms.

Zhongshan's local specialties stole the spotlight: Sanjiao snakehead fish featured as a mandatory ingredient, while Shiqi squab starred in the creative dish category, with dozens of inventive cooking techniques on display.