Beijing Special

4.  First Battle continued
Chin's watermelon and chicken feet soup
Shanghai's drumsticks are done.  My father explained this to be a sweet vineger chicken, a classic but yet delicious dish.
Beijing rep, ladles the orange chicken soup into an orange!
Shanghai reps steamed white paste is topped with mushroom slices and chives.  This highly resembles Chinese stone carved pictures.  Simply stunning, great artistry.
In a most unsual display, Beijing rep makes a sauce with red wine!  It is extremely rare for Chinese cooking to utilize a red wine.
Interesting, the wine sauce makes it way to his chicken wrapped mango.
Wow!  This beautiful display of artistry brought many oohs and ahhs from the crowd.  An impressive display of presentation from the Shanghai rep.
With 5 minutes to go, Canton rep finishes a classic Cantonese dish, yin-yang rice.  Yin yan rice is sweet and sour on the red side and salty with cream sauce on the white side.

Despite having eaten this dish quite a few times, restaurnat usually do not care to produce the yin yang pattern.

Despite, it's good looking aethetics, yin-yang rice is a simple and common dish.
This great shot shows the crowd.  This is approx.1/4 of the crowd.  It appeared that half the crowd was Japanese and the other half was Chinese.  The match was being commentated in both Chinese and Japanese.

Beijing rep is the 2nd chef to finish.  Shanghai finished first.
With about 1 minutes to go, Canton started his last dish of stirfried chicken and brocolli.  Yet another very simple and common dish, kind of too simple IMHO.  With 3 seconds to go, he empties the wok!
Onto tasting....

Well, folks. this ends my 1st installment...
Tasting will come in about 1 week later,
we'll keep you in suspense for now.

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