2025 HOTELEX China International Chinese Cuisine Culinary Championship - Lianglu Cup Concludes

[China Times News] On July 26, 2025, the two-day 2025 HOTELEX China International Chinese Cuisine Culinary Championship - Lianglu Cup concluded successfully in Chengdu, Sichuan. The competition attracted 316 participants from countries and regions including Singapore, France, Germany, Italy, South Korea, India, Hong Kong, Macau, and Taiwan.

The event was hosted by the All-China Federation of Industry and Commerce Baking Industry Association and Shanghai UBM International Exhibition Co., Ltd., co-organized by the Sichuan Culinary Association, and organized by Sichuan Tourism College and the National Lanminglu Skill Master Studio.

● 316 participants from around the world! The "Olympics" of the global Chinese culinary world

The awards for this year's competition were officially announced after on-site notarization. The exhibition and evaluation section consisted of four categories, with a total of 11 gold, silver, and bronze medals. The individual competition section consisted of five categories, with 16 gold medals, 32 silver medals, and 53 bronze medals. The final winners of the Lianglu Cup, the competition's highest honor, have been announced, along with the 180,000 yuan prize. Mao Yujie from Chengdu secured the Lianglu Cup championship with the highest score, followed by Li Yangrong and Li Lanxin from Kunming, Yunnan, in third place. In terms of special awards, Nanjing's Lu Yunzhen won the Best Young Chef Award, Tangshan's Ma Wanqing received the Best Creativity Award, and India's Sreya Aneesh was named Best Overseas Chef. The Nanjing Tourism Vocational College team also took home the Best Team Award.

Over two days of intense competition, culinary artists from around the world showcased their talents. Some delved deeply into regional culture, transforming local ingredients into gustatory narratives; others cleverly used flowers as a medium to create flavor symbols that connect local customs and human nature; and still others adhered to the essence of traditional cooking, strictly adhering to traditional techniques in knife skills, heat control, and shaping, while skillfully incorporating modern quantitative and flavor logic and spatial aesthetics to create a culinary dialogue that transcends time and space.

At the competition, a Jiangnan Water Village Chinese banquet themed "Jiangnan Memories Banquet" was a particularly eye-catching display. Featuring an exquisite "Jiangnan Memories Banquet" signage and vibrant fish sculptures, complemented by lotus flower and leaf embellishments, the presentation evoked a warm and elegant Jiangnan atmosphere.

As the only international competition held in southwest China certified by the World Federation of Chefs, this year's "Lianglu Cup" not only provided a premier stage for young chefs from around the world to compete, but also created a valuable opportunity for cross-cultural dialogue. The judging criteria were based on the World Federation of Chefs' standardized scoring system. Dr. Rick Stephen, Vice President of the World Federation of Chefs, served as Honorary Chairman, and Andreas J.W. Mueller of the World Federation of Chefs' Education Committee attended as an observer. Professor Lan Minglu of Sichuan Tourism University served as Chairman, and Tony Khoo, a member of the World Federation of Chefs' Competition Committee, served as Chief Judge. The judging panel consisted of certified World Federation of Chefs judges, national culinary masters, and industry leaders to ensure a fair, professional, and international competition.

At the judging panel, Chinese and international judges, adhering to the competition's philosophy of "international standards with Chinese characteristics," engaged in professional debates around the entries, comprehensively scoring them based on multiple dimensions, including skill level, creative presentation, and cultural integration, providing authoritative guidance and feedback to the contestants. The judging process witnessed a fierce collision and deep integration of Eastern and Western culinary cultures, encompassing rigorous data analysis and profound cultural heritage. Dr. Rick Stephen, Vice President of the World Federation of Chefs and Honorary Chairman of the competition, stated at the closing ceremony, "We have witnessed the new generation of chefs' commitment to and innovation in culinary authenticity, and we have also felt the cultural resonance achieved through food—precisely the most moving way to pass on contemporary culinary civilization."

● Tradition and Innovation, Exhibition and Competition: A Revolution in Chinese Cuisine

This year's competition set a new benchmark for the culinary industry. Over 300 contestants from around the world showcased the theme of "Tradition and Innovation in Coexistence" with astonishing creativity. The young chefs, in particular, demonstrated remarkable technical sophistication and artistic expression. Tony Khoo, Chief Judge and member of the World Federation of Chefs' Competition Committee, said in an interview, "We are particularly pleased to see that over 60% of the entries achieved a perfect balance between flavor innovation and cultural heritage, signaling that global culinary culture is entering a new era of greater inclusiveness." The competition also demonstrated the unique value of culinary art as a medium for cross-cultural exchange.

It is reported that the proportion of entries from young chefs reached a record high of 63%, with a record-breaking proportion of female contestants. The entries also incorporated many traditional Chinese culinary techniques. Andreas Muller, Chair of the Education Committee of the World Federation of Chefs and an observer at the competition, stated that the contestants' innovative performances exemplify the competition's core philosophy of "inheriting tradition without conservatism, and innovating without forgetting our roots." The competition provides a vivid example of the integration of traditional techniques and modern technology for global culinary education.

This competition, centered on the core principles of "cultural exchange, inheritance and innovation, talent cultivation, and the export of Chinese cuisine," aims to create an international competitive arena. Lan Minglu, initiator of the "Lianglu Cup," chair of this year's competition, and professor at Sichuan Tourism University, explained that truly exporting Chinese cuisine can be achieved through three key approaches. First, it's not just about exporting dishes, but also about exporting talent. This involves cultivating and training professional chefs with high professional standards and comprehensive skills to create authentic Chinese cuisine, empowering the younger generation of Chinese chefs to further their professional development. Second, it's about strengthening competition exchanges, allowing overseas counterparts to directly experience and exchange ideas, fostering a face-to-face exchange between Chinese and Western culinary cultures. Finally, it's crucial to export not only talent but also Chinese ingredients and seasonings, ensuring the precise export of the industry chain and ensuring that traditional culinary culture takes root overseas.

The successful 2025 HOTELEX China International Chinese Cuisine Cooking Championship—Lianglu Cup—is not only a living vehicle for the inheritance of traditional skills, but also a platform for the contemporary expression of Chinese cuisine as a "taste diplomacy," and a culinary bond connecting the hearts of Chinese and Western people. What the audience witnessed was not just a culinary competition, but also the creative transformation of Chinese culinary culture for the future, a true reflection of the profound value of Chinese cuisine going global.

Mr. Minglu LAN, the chairman of the competition, is the honorary chairman of the Chef Committee of the US-China Restaurant Association, and Mr. Rick Stephen, the honorary chairman of the competition, is a senior advisor to the US-China Restaurant Association. Therefore, Hu Xiaojun, chairman of the US-China Restaurant Association, sent a congratulatory letter on behalf of the US-China Restaurant Association. The following is the content of the letter:

Dear Chairman Minglu Lan and Honorary Chairman Rick Stephen,

On behalf of the U.S.-China Restaurant Alliance, I extend my warmest congratulations on the grand and successful hosting of the 2025 HOTELEX China International Chinese Cuisine Championship — “Lianglu Cup”, recently held in Sichuan.

This prestigious event—marked by its global scope, professional standards, and exceptional execution—has become a milestone in today’s international culinary field. It not only showcased the superb techniques of chefs from around the world, but also provided a valuable platform for young culinary talents to launch themselves onto the international stage. In the context of increasingly integrated global food culture and talent mobility, the success of the Lianglu Cup represents a meaningful step in fostering international collaboration and advancing professional culinary development.

Chairman Lan, as the Honorary Chairman of the Folk Chef Committee of the U.S.-China Restaurant Alliance, has long been devoted to the global promotion of traditional Chinese culinary arts. Honorary Chairman Rick Stephen, as our respected senior advisor, is a renowned figure in global culinary education and judging. With your joint leadership, this event has transcended the boundaries of competition to become a celebration of cultural exchange, culinary vision, and international friendship.

We firmly believe that a truly international chef must not only possess solid technical skills and culinary mastery, but also develop a global mindset. Only then can they represent Chinese culinary culture on the world stage—confidently, sustainably, and with long-term influence. The Lianglu Cup has brought this vision to life and inspired a new generation of chefs to reach higher and farther.

Once again, our heartfelt congratulations. May you continue to shine on the global culinary stage and lead new waves of innovation and cultural exchange in world cuisine.

Warmest regards,

Xiaojun (Tony) Hu

Chairman

U.S.-China Restaurant Alliance

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