Chopsticks and Beyond thank you dinner

The three contestants, (L-R) Sopit Wangvivatana from Thailand, Ana Perez from Spain and Elyse Ribbons from the USA show off their prizes at the end of the contest. [Photo/CRIENGLISH.com]

It's been half a year since the first official Chopsticks and Beyond show back in June this year. Since then CRI has produced four episodes, each one challenging foreign contestants to create a fusion dish combining tastes from their country and China. Amateur cooks from across the world took part with each show focusing on one of four Chinese cooking styles, namely Shandong, Huaiyang (both from eastern China), Cantonese (southern China), and Sichuan (western China).

Chopsticks and Beyond has been one of the most ambitious projects ever laid on by CRIENGLISH.com's web team. And after such a successful first season, the team recently found time to sit back, relax and give a pat on the back to all that contributed. Naturally this was done in the spirit of the show, which included food of the highest standard -- at the Hilton Hotel in Wangfujing, no less -- and a small cooking challenge for three foreign guests. They were: Sopit Wangviviatana from Thailand that works for CRI's Thai language service; Ana Perez, a Chinese language student from Spain; and Elyse Ribbons from the US who runs a theatre company in Beijing.

The menu for the afternoon was Beijing's most popular dish, roast duck. Normally this is served with a thick black sweet sauce. Prior to this event, however, the three contestants were asked to make their own condiment, mixing elements from their homeland and China.