Who will prevail when chefs from different generations compete on the same stage? Can a familiar breakfast of youtiao (fried dough sticks), congee and preserved vegetables be transformed into an innovative dessert?
The answers are being explored in Chef of China 2, a culinary competition show that premieres today on Tencent Video. The program brings together 100 chefs from across China, featuring professional contests while highlighting the people, traditions and ideas behind Chinese cuisine.
Following the success of its first season, the show has expanded its focus beyond cooking skills, introducing upgrades in competition rules, storytelling and industry connections. This season removes special advantages for established chefs, placing 16 acclaimed chefs and 84 emerging cooks on the same starting line.
The judging panel, including actor and chef Nicholas Tse, restaurateur Zhang Yong and Michelin-starred chef Vicky Cheng, continues to emphasize professional standards.
Tse said that the benchmark created by the first season has become the starting point for the second. Cheng focuses on "balance" in evaluating dishes, while this season also adds a new dimension — consistency — to assess chefs' performances.
Beyond competition, the show explores the cultural roots of Chinese food. Contestants present dishes ranging from Cantonese-style crispy char siu (barbecued pork) and Yunnan-inspired mountain cuisine to creative Sichuan dishes and modern interpretations by young chefs. The program also traces the origins of ingredients and culinary traditions, introducing stories behind disappearing heirloom crops, fermented sauces and regional cooking techniques.
The 100 contestants represent a diverse landscape of Chinese cuisine, including Michelin and Black Pearl-listed chefs, inheritors of intangible cultural heritage, restaurant founders, young cooks and cross-industry creators. Their stories reveal the dedication, creativity and changing identity of Chinese chefs today.
The program has also developed an online-to-offline model connecting viewers with restaurants operated by participating chefs, allowing audiences to experience the dishes featured on screen.
At the premiere event, producer Zhao Jing described the show's creative philosophy as "lasting appreciation is more valuable than a momentary attraction". She said the program aims to challenge stereotypes about chefs, showcase their professional pursuits and personal stories, and help audiences better understand Chinese cuisine and the people behind it.
