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P R E S E N T S 21ST 二十一 RULES REGULATIONS 12-14 / November / 2019 Shanghai New International Expo Centre Hall: N1 N3 W W W . F H C C H I N A . C O M CONTENT 目录 02 MESSAGE OF WELCOME D. Modern Chinese Hot Cooking 欢迎词 现场现代中式烹饪类 GENERAL COMPETITION RULES AND 07 CHINESE BEEF MAIN COURSE REGULATIONS 40 比赛总规则和条例 中式牛肉主菜烹饪 CHINESE CHICKEN MAIN COURSE 42 中式鸡肉主菜烹饪 CHINESE PORK MAIN COURSE A. Plated Food Artist - Display 44 中式猪肉主菜烹饪 烹饪艺术展示类 CHINESE BARRAMUNDI MAIN COURSE 46 中式尖嘴鲈主菜烹饪 WESTERN THREE COURSES MENU - DISPLAY 12 西式三道菜- 展评 WESTERN FINGER FOODS - DISPLAY 14 西式手指餐- 展评 China International Young Chefs 16 CHINESE THREE HOT DISH - DISPLAY Culinary Cup By Invite ONLY 中式三道热菜- 展评 2019 中国国际青年厨师烹饪杯（仅限邀请） CHINESE THREE COLD APPETIZER - DISPLAY 18 中式三道冷菜- 展评 CHINESE FOUR DIMSUN - DISPLAY 20 中式四道点心- 展评 FRUIT AND VEGETABLE CARVING - DISPLAY E. Pastry Bakery Competition 22 食蔬水果雕刻- 展评