A culinary competition bringing together 30 top chefs from the Guangdong-Hong Kong-Macao Greater Bay Area recently took place in Zhongshan, highlighting the chefs’ extraordinary craftsmanship from across the GBA.   One Macao chef reinvented a Zhongshan classic—pigeon—by seasoning it with coriander and pepper, lending the traditional dish vibrant Southeast Asian notes. A Hong Kong chef applied French côtelette d'agneau techniques to Zhongshan’s signature crispy grass carp and accompanied it with mild chrysanthemum petals—creating a feast for the eyes, nose, and palate. Meanwhile, a Zhongshan local chef turned to Hong Kong’s iconic Typhoon Shelter method, coating the crispy grass carp in a light batter and frying it to aromatic perfection.   The contest’s focus on local Zhongshan ingredients and creative cooking techniques deepened the participating chefs’ appreciation of the region’s high-quality produce. They agreed that the event provided a meaningful platform for exchange and mutual learning with peers across the Greater Bay Area—a valuable opportunity to help advance the culinary industry.