Yu Kuo-chuan won the award for Most Innovative Chinese Culinary Dishes (theme: plum and bamboo) with delicacies like "leg of phoenix with red plum sauce," "bamboo fungus inlaid in a jade fan," "bamboo fungus and lotus leaf on rice," and "crispy plum calabash." The poetic titles of the dishes alone had the international judges salivating in appreciation.
摘下中華美食創意菜金牌的廚師游國傳，以寓含人文精神的「梅竹」入菜，端出鳳腿慶紅梅、竹笙鑲玉扇、竹笙荷葉蓋飯、梅子葫蘆酥，光是文藝雅致的菜名，就讓國際評審們陶醉不已。