12 January 2016

The first "Anduo Ranch" culinary competition held in Beijing

The first
Stewed beef with carrots in XO sauce [Photo/CRIENGLISH.com]
The first "Anduo Ranch" Culinary Competition featuring Tibetan cuisines, including oaks and Tibetan lamb dishes, was held over the weekend on July 13th and 14th in Beijing. This event was co-organized by China Cuisine Association and Gansu Anduo Investment Company. A total of 82 excellent chefs from different parts of China participated in the competition to prepare 164 different dishes.

During the competition, 10 dishes were awarded the "Extraordinary Delicacy" title and 10 chefs bestowed the title of "Culinary Master".

In order to create unique and healthy dishes, this culinary competition laid emphasis on the quality of the ingredients being used. All the meat and vegetables originated from Anduo Ranch, a beautiful grassland in the Qinghai-Tibet Plateau. Meanwhile, the water came from Arxan Mountain, one of the top water sources in Inner Mongolia. In order to guarantee the quality of the ingredients, they were hand-delivered to the venue three days before the competition.

Guo Jingjing, deputy director of the Beijing Sector Anduo Investment company, said that this competition aims to actively respond to the country's call for "Western Development" and promote economic and culinary development in the Tibetan region. No luxurious ingredients, protected animals or food additives were used in the competition.

 The first
Braised beef in sunflower style [Photo/CRIENGLISH.com]

 The first
Lamb leg steak with lemon and cherry [Photo/CRIENGLISH.com]

 The first
Steamed buns with beef stuffing [Photo/CRIENGLISH.com]

 The first
Baked lamb chops [Photo/CRIENGLISH.com]