餐旅管理系4名大一、大二学生，日前参加香港国际美食大奖比赛，荣获2面银牌3面铜牌。大一学生黄伟博挑战鸡肉、鳕鱼主菜两项现场赛，分别获得银牌、铜牌，他以罕见的蜗牛鸡肉卷及风味独特的九层塔鸡肉慕斯，征服评审味蕾，夺得鸡肉主菜银牌。
餐旅管理系副教授吴胤瑱带领4名学生前往参赛。他表示，香港国际美食大奖比赛汇聚 100 位国际评审团成员，有超过 500 位来自香港、蒙古、韩国、台湾等亚洲国家或地区参赛，材料、盘子一律由主办单位提供，佐料不能事先调味，规定非常严格，现场竞技，气氛紧张又热闹非凡。
比赛结果，大一学生黄伟博夺得鸡肉主菜银牌、鳕鱼主菜铜牌，同为大一的周子杰获得鸡肉主菜铜牌；大二学生万明锜夺得鸡肉主菜银牌，同为大二的施凯扬获得鸡肉主菜铜牌。
Hongkong Judges Applaud Hungkuang Students’ Award-Winning Dishes
Four freshmen and sophomores from the Department of Hospitality Management at Hungkuang University recently participated in the Hong Kong International Gourmet Awards.They won two silver and three bronze medals.
Freshman Huang Weibo stood out by competing in two live categories: chicken and cod main dishes. He won a silver medal for his chicken dish and a bronze for the cod. His rare snail chicken roll and basil chicken mousse impressed the judges with their unique flavors, earning him top recognition.The students were led by Associate Professor Wu Yinzhen from the Department of Hospitality Management. He shared that the competition featured over 500 participants from countries and regions across Asia, including Hong Kong, Mongolia, South Korea, and Taiwan. A panel of 100 international jury members evaluated the entries. All ingredients and plates were provided by the organizers, and advance seasoning of condiments was not allowed. The competition was strict, fast-paced, and full of energy.
