A cooking competition concluded in Karamay, Xinjiang Uygur autonomous region, on Oct 29.

Since its beginning in early October, 90 competitors from the city's 42 catering enterprises took part. Through two rounds of competitions, 16 cooks made it to the final.

Participants were required to bring a cooked dish to the final before they started to make Big Plate Chicken – a Xinjiang specialty –using the ingredients provided by the organizer.

Then the judges evaluated the cooks' skills in terms of their dishes' color, smell, taste, and shape. After evaluation, six cooks were granted with top three positions.

The nine judges included nutritionists, health experts, and professional cooks.

A dish at a cooking competition in Karamay, Xinjiang Uygur autonomous region. [Photo/epaper.kelamayi.com.cn]

Edited by Andrew Ancheta