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September 22nd and NTD's 4th International Chinese Culinary Competition is kicking off in New York.
[Ben Hedges, NTD Reporter]:
"For two days only, New York City's Times Square has been turned into the kitchen arena of Chang'an, the capital of China's Tang Dynasty."
Pagodas line the streets in anticipation of culinary magic.
[Kean Wong, Host]:
"Top chefs from around the world will be competing in one of five traditional Chinese cuisines of Sichuan, Shandong, Cantonese, Huayang and North Eastern cuisine."
NTD's President Lee Zhong sounds the gong for first round of today's competition to start.
"Xianzai Kaishi!" (Now we begin!)
As the chefs fire up their woks, we talk to some spectators about what they think of Chinese cuisine.
[Ben Hedges, NTD Reporter]:
"I'm here with Jim and Maureen from Philadelphia, they're just visiting New York. Jim what do you think of Chinese food?"
[Jim]:
"Love it! Who doesn't?"
[Ben Hedges, NTD Reporter]:
"And what's your favorite dish?"
[Jim]:
"Anything with Black Bean Sauce."
[Maureen]:
"I usually like the Chickens, Cashew chickens."
[Ben Hedges, NTD Reporter]:
"Were you surprised to find a Chinese cooking competition right here in the heart of Times Square?"
[Maureen]:
"Yes, I was actually. We saw it from our hotel window."
[Ben Hedges NTD Reporter]:
"Some of the world's top Chinese chefs are slaving over hot stoves, competing for the grand prize it's time to see what's cooking."
In the first round of today's competition chefs have to prepare two dishes in the North Eastern style. They are given just 45 minutes.
Matthew Babbage, the competition's only ethnically western contestant and experienced Sichuan style chef says speed is important.
Ben Hedges, NTD News, New York.
