The Jilin provincial culinary competition for expressway service areas. [Photo provided to gojilin.gov.cn]

The Jilin provincial culinary competition for expressway service areas was held on April 24 at Jiaohe Service Area, showcasing the rich flavors of Jilin cuisine and exploring new ways to integrate transport services with cultural tourism and the catering industry.

The event was organized by Jilin Provincial Expressway Group, Jilin Cuisine Culture Research Association, and other associations.

Centered on high-quality local ingredients, the competition featured the spring thaw fish as its signature theme, alongside boiled pork slices and other regional specialties. Ten teams from across Jilin competed with 30 chefs presenting a total of 30 dishes.

A panel of culinary experts and industry representatives evaluated the entries on food safety, technique and creativity, taste and texture, and presentation, ensuring both professional standards and practical relevance.

Chefs take part in the Jilin provincial culinary competition for expressway service areas. [Photo provided to gojilin.gov.cn]

After intense competition, the Changchun team won first prize, while teams from Songyuan and Liaoyuan took second place. Third prizes went to teams from Jilin, Jiaohe, and Siping, with several other teams receiving excellence awards.

Beyond the competition, the event demonstrated how expressway service areas can evolve into platforms for promoting local cuisine and enhancing travel experiences, offering visitors not just convenience but a deeper taste of regional culture.