Advocate the food culture of Jingchu and build the brand of featured food. On June 10, the Jingchu Food Festival 2018 and the Second Jingchu Cooking Skill Competition which is hosted by Jingzhou Bureau of Commerce, Jingzhou Food and Drug Administration, Jingzhou Federation of Trade Unions, and Reception Office of Jingzhou Municipal Party Committee and Municipal Government and organized by Jingzhou Cuisine Association was held.

Former Director Wang Shengtie of Committee for Handling Proposals of CPPCC, also the former Chairman of Hubei Provincial CPPCC, attended the event and expressed his congratulations and affirmation to the event. He said that, during this competition, all competitors had excellent skills and the exhibit dishes showed interesting new approaches with various features, which advocated the culture of Jingchu but also sung the flavor of Jingchu. He hoped Jingchu would further improve its capability of marketing operation and build its core competitiveness of brand so as to make the flavor of Jingchu to be known far and near.

All kinds of cooking skills were demonstration via frying and boiling while cooks showed their skills via cutting technique and cooking skills. At that day, 20 teams from Jingzhou, 220 competitors in total, created nearly 500 delicate dishes such as Niaojia Qiangzhang Meet, Baotaoyu Cake, Zhaojun Pipa Cray, and Frying Lotus by focusing on four series including traditional famous dishes, creative dishes, local featured dishes, and local featured snacks on the basis of the combination of Chu culture, culture of the Three Kingdoms, folk customs, and local food culture. Through fierce competition, 80 gold-medal dishes, 90 silver-medal dishes, and 60 bronze-medal dishes were selected and these dishes would be recorded in the cook book of “Famous Dishes of Jingchu”.

At the closing ceremony, Wang Shouwei issued the letter of appointment of “Consultant of Jingchu Cuisine” to Vice President Zhang Xianfeng of China Cuisine Association as well as medals and the certificates to prize winners.