Contest dishes out China's talented chefs

Genuine connections

The show also sparked genuine friendships. After filming, chefs often stayed up late sharing meals to dissect challenges and exchange ideas.

One such bond led to a new venture. Chen, along with fellow chefs Yang Yanbin, Tian Zeyu and Zhang Jian, teamed up during a group round and discovered instant chemistry.

"We'd never worked together before, but on set, we just clicked," Chen recalls. "There was this incredible sense of flow. We were in it not just to compete but to create."

Now, they're launching an eight-handed consecutive dining experience — a rotating pop-up dinner series across their restaurants in Guangzhou and Shenzhen in Guangdong province, Shanghai, and Chengdu in Sichuan province. A collaboration born on the set is now headed to the table.

Organizing a cooking competition in China is no easy feat. With its vast geography and varied culinary traditions, "The differences in lifestyle are just too great," says Chen Xiaoqing, chief adviser to the show and famous food documentary director.

Still, Chen Xiaoqing sees the show as more than a contest. "It's a platform for exchange and growth," he says. "Food expresses cultural diversity and a civilization's depth. Our daily meals are as meaningful as a nation's artistic or scientific achievements. They're part of something great."

Reflecting that richness, the judging panel spans the culinary spectrum — Zhang Yong, founder of Michelin and Black Pearl-recognized Xin Rong Ji; Nicholas Tse, pop star-turned-chef and global food connoisseur; and Vicky Cheng, chef and owner of Wing, highest-ranked Chinese restaurant on the World's 50 Best Restaurants list.

Director He recalls Tse's reaction to joining the show. "He told me when he pursued cooking at the height of his fame, many didn't understand. But he's truly passionate. Seeing such a professional show means a lot to him.

"We call it a show," she adds, "but sometimes it feels like a documentary or a powerful drama about food and people."