2021 寶川盃

Category: Works by Students

Number: 1

School: National Beidou Senior Home Economic
and Commercial Vocational High School  Bronze

Competitor: XU MING-JIA      Views:

Instructor: HUANG ZI-TANG

Title of the Dish: Simple&Environmental Protection

Design Idea:

For environmental protection, we chose future meat
instead of ordinary meat, every kilogram of which
can cause 60 kilograms of carbon emission. Simple
cooking methods with a little decoration can not
only keep our materialistic life simple but also
reduce harm to Mother Nature.

Category: Works by Students

Number: 2

School: National Beidou Senior Home Economic
and Commercial Vocational High School  Bronze

Competitor: KE JIA-KAI

Instructor: GUAN BAO-YOU

Title of the Dish: Tilapia Rolls

Design Idea:

This dish was conceived mainly for Halal
consumers. It’s suitable for all ages and easy to be
made at home.

Category: Works by Students

Number: 3

School: Taipei University of Marine Technology Gold

Competitor: XU JUN-YOU      Views:

Instructor: HSIAO CHIH-SHENG

Title of the Dish: Pao-Chung Rendang with Green
Curry

Design Idea:

When I searched online for Halal food, which I
wasn’t familiar with, the first data popped out was
Rendang followed by green curry. Green curry is a
common dish in Halal restaurants. When it comes
to Halal food, many people think of India, the
country of spices, which led me to the dish
“Shakshuka.”

Category: Works by Students

Number: 4

School: Taipei University of Marine Technology

Competitor: LI YU-ROU      Views:

Instructor: HSIAO CHIH-SHENG

Title of the Dish: Quiche, Bicolour Steamed Egg
with Prawns, Fish balls, and Bicolour Dumplings

Design Idea:

My love for hot and spicy food inspired my interest
in Pao-Chung Healthy and Creative Spicy Food
Competition. I want to make Red Teng Oil versatile
taste. Sesame Sauce Paste is fragrant and suitable
for all fields.

Category: Works by Students

Number: 5

School: Tainan University of Technology.  Silver

Competitor: LI JIAN-LIANG      Views:

Instructor: HONG SHI-GUO

Title of the Dish:

Symphony of Mini Spinach Wellingtons and Grass
Shrimp Ravioli with Lace Scallops

Design Idea:

Winter is a season full of dancing and blessings.
I chose the most suitable dishes as the
cornerstones of my finished product and arranged
them in a ring symbolizing the cycle of life.

Category: Works by Students

Number: 6

School: Tainan University of Technology.    Silver

Competitor: QIU YI-JIE      Views:

Instructor: HONG SHI-GUO

Title of the Dish:

Sweet Potato Chicken Roll with Chopped Bell
Pepper, Fried Sesame Fish Roll, Spicy Fried Diced
Pork

Design Idea:

Although most people believe that Sichuan cuisine
is presented in a greasy way, I chose to use many
vegetables to make this dish taste refreshing,
retaining the full aroma and features of both Red
Teng Oil and Sesame Sauce Paste without making
it taste greasy.

Category: Works by Students

Number: 7

School: Fo Guang University      Silver

Competitor: XU XIU-DE      Views:

Instructor: SHI,JIAN-WEI

Title of the Dish: Family of Vegetarians

Design Idea:

As the consciousness of freedom rises, people
gradually fall prey to Hedonism, and what comes
after is serious environmental disruption. So I’d like
to take this chance to promote the idea of “Go
vegetarian, Be green and Save the planet.”

Category: Works by Students

Number: 8

School: Hungkuo Delin University of Technology Silver

Competitor: WEN JIA-XUN

Instructor: WANG JING-RU, ZHU GUO-KAI

Title of the Dish:

Shrimp and Squid Mille Roll with Cabbage Chicken
Sauce, Kung-Pao Drumstick with Red Teng Oil,
Allspice Chicken Vege Roll with Sesame Sauce
Paste, and Fried Vegetables

Design Idea:

This Halal-themed dish is prepared with three
different Chinese methods of sauteing, frying, and
steaming, and comprises only natural ingredients
and little sauce to make it healthy and flavourful.

Category: Works by Students

Number: 9

School: Hungkuo Delin University of Technology Gold

Competitor: CHEN YAN-DA      Views:

Instructor: ZHANG BIN-YI

Title of the Dish: Sichuan Flavored Surf and Turf
with Sweet and Sour Fish Tofu

Design Idea:

This dish is infused with Halal spirit, the core value
of Muslim Food. Halal food and its certification
system are mostly promoted in Malaysia, Indonesia,
and China. With Halal Certificate, consumers can
rest assured that food products meet the safety and
health requirements. My Instructor: and I have put
a lot of effort on the innovation and extension of this
dish. I hope the judges will enjoy it.

Category: Works by Students

Number: 10

School: Neng Ren Home Economic And
Commercial Vocational High School    Silver

Competitor: GAO ZHENG-HAO      Views:

Instructor: JIANG SHI-YU

Title of the Dish: Sesame Chuck Beef Steak with
Mushroom in Red Tang Oil and Beef Bone Gravy

Design Idea:

Ching-Jen Dishes refer to Halal meals. Since this
Chinese term, Ching-Jen, generally describes all
the Muslim-related things, Ching-Jen Dishes is
thus referred to Halal Dishes. The Halal meat
dishes are mainly about beef and mutton, derived
from which are some famous foods like Roasted
Whole Lamb, Shabu-shabu Lamb, Large Plate
Chicken, etc.

Category: Works by Students

Number: 11

School: Taoyuan YUDA High School      Silver

Competitor: WANG WAN-ROU      Views:

Instructor: DAI DE-HE

Title of the Dish: Sautee’d Duck Breast with
Vegetable Tofu Roll and Noodle Tower

Design Idea:

For the sake of health, people nowadays prefer
food that’s less greasy and salty. That’s why I made
this dish to live up with their dietary expectations of
being idea behind my design.

Category: Works by Students

Number: 12

School:

Kingston High School      Silver

Competitor: KE ZHI-JUN      Views:

Instructor: ZHOU ZHEN-WEN

Title of the Dish: Colorful Trio of Spicy Fried
Vegetables

Design Idea:

The driving idea behind this dish was to make a
delicious Halal dish that offers the rich flavor of
Sesame Sauce Paste and a visual feast of brightly
colorful Red Teng Oil.

Category: Works by Students

Number: 13

School: Kingston High School        Bronze

Competitor: GAO,FAN-HE      Views:

Instructor: ZHOU ZHEN-WEN

Title of the Dish: The Delightful Halal Trio to Bao
Chung

Design Idea:

This trio uses different diced and shredded
>much loss of the original flavor. Diced Chinese
yam is boiled to make it a cold dish, the fish roll is
wrapped in batter before being deep-fried to secure
its aroma; and eventually, the chicken roll is done
by simply steaming it.

Category: Works by Students

Number: 14

School: Ming Dao University         Silver

Competitor: CHEN,SHU-ZI      Views:

Instructor: GUAN BAO-YOU

Title of the Dish: Melodic Mutton

Design Idea:

Mutton is minced before seasoned with Red Teng
Oil to make it Sichuan flavored, and plating is then
used to create a happy atmosphere.

Category: Works by Students

Number: 15

School: Ming Dao University         Bronze

Competitor: YANG PEI-ZHEN      Views:

Instructor: GUAN BAO-YOU

Title of the Dish: Have A Cup of Beans!

Design Idea:

This dish is made with ingredients including tofu
and spinach, and mixed with Pao Chung Red Teng
Oil.

Category: Works by Students

Number: 16

School: NanKai University of Technology Bronze

Competitor: YOU XIANG-YU      Views:

Instructor: XU ZHI-CANG

Title of the Dish: Embrace Spring Breeze with Red
Teng Oil and Sesame Sause Paste

Design Idea:

We came up with many food variations using
sauces from Pao Chung company, and then used
Red TengOil and Sesame Sauce Paste to make
different dishes.

Category: Works by Students

Number: 17

School: NanKai University of Technology Bronze

Competitor: WU XIN-HONG      Views:

Instructor: XU ZHI-CANG

Title of the Dish: Red Teng Oil Flavored Golden
Series

Design Idea:

This dish is an innovation made with sauces offered
by Pao Chung Company. The duck meat stuffed in
Sweet Potato Cup is marinated and fried with Red
Teng Oil to enhance its fragrance. Mapo Tofu laid in
the bottom is also seasoned with Red Teng Oil to
increase its flavor. The sauce for Shrimp Ball is
made with Sesame Sauce Paste, along with some
vinegar, sesame oil, and sugar.

Category: Works by Students

Number: 18

School: Taoyuan YUDA High School

Competitor: XIE,SHOU-XUN      Views:

Instructor: DAI DE-HE

Title of the Dish: Sauteed Chicken Breast with Taro
Pastry

Design Idea:

Since this competition requires Halal Cuisine, which
uses no liquor or pork, I chose Halal-certified
chicken breast as the subject of the dish. I pan-fried
the chicken and side ingredients with Red Teng Oil,
fully utilizing the two sauces provided by the
organizer.

Category: Works by Students

Number: 19

School: MacKay Junior College of Medicine,
Nursing, and Management          Bronze

Competitor: HU XIN-YU      Views:

Instructor: WANG JIA-HAO

Title of the Dish: Greenfield

Design Idea:

This dish was created based on the idea of
evergreen grassland with Sesame Sauce Paste as
soil, Red Teng Oil as river, and nuts as stones
placed on the greenfield with flowers blooming by
the side.

Category: Works by Students

Number: 20

School: MacKay Junior College of Medicine,
Nursing, and Management          Bronze

Competitor: BAI XIANG-YU      Views:

Instructor: WANG JIA-HAO

Title of the Dish: Pao Chung Spicy Chicken Roll
with Vege Mapo Tofu and King Oyster Mushrooms

Design Idea:

This delicacy contains rich vegetables, healthy,
nutritious chicken breast and drumsticks.

Category: Works by Students

Number: 21

School: Chien Hsin University      Silver

Competitor: PAN YONG-XIAN      Views:

Instructor: HUANG JING-DIAN

Title of the Dish: Pepper-flavored Chicken Thigh
stuffed with Mushrooms, Duo Steamed Shredded
Potatoes with Sesame Sauce Paste, and Fish with
Enoki Mushrooms

Design Idea:

The first dish combines dry and fresh foods to
create different flavors that go well with spicy
sauces. The second dish offers rich flavor from the
sauteed dry food with Sesame Sauce Paste. As for
the third one, the crispness of Enoki mushrooms
and fish meat is a great match to the spicy and
fragrant sauce.

Category: Works by Students

Number: 22

School: Chien Hsin University      Silver

Competitor: LIN ZHI-PING      Views:

Instructor: HUANG JING-DIAN

Title of the Dish:

Dragon and Phoenix Wings stuffed with Red Teng
Oil flavored mushrooms, Sour and Sweet Fish
balls with Red Teng Oil, and Truffle Mushroom
Risotto with Mala Sauce辣

怪味醬

Design Idea:

The rich flavor of mushroom stuffing comes from
dried almond mushrooms and a large amount of
fresh mushrooms, fried separately according to
their features. Mixed with Red Teng Oil, the sauce
for the second dish is presented in a sour, sweet
and spicy way. The risotto, combining the richness
of truffle and the modesty of dried mushrooms, is
wrapped in breadcrumbs before deep-fried until
golden to make it crispy on the outside and soft
on the inside. It is then served with Mala Sauce.

Category: Works by Students

Number: 23                     Gold

School: Minth University of Science and Technology

Competitor: ZENG GUAN-YU      Views:

Instructor: CAO RUI-PENG

Title of the Dish:

Sauteed Parsley Egg Dumplings, Roasted Chicken
Rolls with Pickled Mustard Cabbage, and
Deep-fried fish

Design Idea:

This delicacy is presented with the Haka elements
of Kumquat Sauce and Pickled Mustard Cabbage
together with the sauce made of Red Teng Oil and
Sesame Sauce Paste. Plating for this Chinese dish
is designed in a western style.

Category: Works by Students

Number: 24

School: Kingston High School       Silver

Competitor: ZHANG CHONG-SHENG Views:

Instructor: ZHOU ZHEN-WEN

Title of the Dish: Spicy Chicken Wings with Colorful
Shredded Peppers

Design Idea:

Sesame Sauce Paste and Red Teng Oil are just
right for the ingredients chosen for this dish. It’s a
dish with easy-to-find ingredients and suitable for
not just ordinary people but also Muslims to make
and eat.

Category: Works by Students

Number: 25

School: Jinwen University of Science and
Technology            Silver

Competitor: QIU XIN-ZHI      Views:

Instructor: GAO SHI-DA, ZHANG JUN-TONG

Title of the Dish: Halal Quadra

Design Idea:

I combined traditional halal foods with creativity
and modern dining culture to create dishes that
preserve traditional tastes.

Category: Works by Students

Number: 26

School: Jinwen University of Science and
Technology                      Gold

Competitor: CAI YOU-XIANG      Views:

Instructor: GAO SHI-DA, ZHANG JUN-TONG

Title of the Dish: Nanyang-Sichuan Feast

Design Idea:

The Sambal Chicken Burrito includes pie crust
blended with Pao Chung Red Teng Oil and chicken
with yuba sauce. The Satay Lamb Skewers is made
with mutton and satay mixed with sambal sauce
and Sesame Sauce Paste, making one feels
as if being in Indonesia. The Curry Dumpling with
Nasi Lemak makes a great snack. Last but not least
comes the Nyonya Kuih, the national dessert that is
seasoned with Pao Chung Sesame Sauce Paste.
With the above elements, the whole dish delivers a
Halal flavor of Southeast Asia.

Category: Works by Students

Number: 27

School: Kai Ping Culinary School      Bronze

Competitor: GUO YU-DE      Views:

Instructor: ZHU HUA-QING

Title of the Dish: Pilaf Tangan with Crispy Skinned
Chicken

Design Idea:

I made this dish because I once visited a Halal
restaurant and tasted the dish called Pilaf Tangan,
which impressed me so much with its special taste,
flavor, and aroma. With this dish that includes
elements of food wise, I want to deliver the concept
that surplus food can be added to some delicious
foods to create different and innovative flavors.

Category: Works by Students

Number: 28

School: Da-Cheng Vocational High School Bronze

Competitor: LIN CHENG-HE&  Views:

Instructor: HUANG BO-ZHANG, CHEN YUAN-RU

Title of the Dish: Abundant Harvest

Design Idea:

Vegetables can offer a multi-level taste. The overall
design uses the sweet and sour taste of
vinegar-soaked double silk as an appetizer.
The full golden lucky bag is the taste of the earth.
The smoked vegetable rolls are the curling smoke
in the countryside. The golden peanut bricks put a
finishing touch to the design. Though ordinary,
these elements make people feel rich. Pairing with
Gukeng oranges, Paochung Sesame Sauce Paste
becomes orange-flavored sesame sauce, which is
a versatile salty and sweet sauce that is right for
every dish, time, space, and region.

Category: Works by Students

Number: 29

School: Taipei Kainan High School      Gold

Competitor: CHEN YOU-HONG      Views:

Instructor: LU QIU-YUN

Title of the Dish: Sesame Nutty Chichen Rolls with
Colorful fillet and Vegetable Egg

Design Idea:

Bright red, tangy Red Teng Oil accompanies sea
bass steak and vegetable egg rolls with fragrance.
Nutty Chicken Drum Roll is topped with rich
Sesame Sauce Paste. It’s a dish that meets the
true Halal taste.

Category: Works by Students

Number: 30

School: Hsing Wu University.          Silver

Competitor: ZHANG HAO-REN      Views:

Instructor: WANG CONG-MING, ZHU JUN-SONG

Title of the Dish: Halal Trilogy

Design Idea:

This is my very first Halal dish.

Category: Works by Students

Number: 31

School: Hsing Wu University.        Bronze

Competitor: CHEN ZHENG-YUAN&  Views:

Instructor: ZHU JUN-SONG, LIANG YU-CHEN

Title of the Dish: Salmon Mousse Wrap and
Marbling Chicken Roll

Design Idea:

This fish roll is seasoned with chopped pepper
sauce to create a special flavor. The mashed
potato uses Red Teng Oil to make it fragrant and a
bit spicy. The marbling chicken roll comes with
gravy and Halal flavored mushrooms in the dish.

Category: Works by Students

Number: 32

School: Hungkuang University        Bronze

Competitor: LU RUI-DE           Views:

Instructor: WANG ZHI-RONG

Title of the Dish: Mapo Tofu Pomegranate Bag,
Shrimp Dumpling, and Fresh Fish Roll

Design Idea:

Mapo Tofu being one of the famous spicy Sichuan
cuisines, I made the Pomegranate Bag that seals
the fragrance in the egg skin and is easy to eat.
The chili sauce overflowing in the mouth will
definitely work up one’s appetite.