For more news and videos visit ☛ http://english.ntdtv.com<br />Follow us on Twitter ☛ http://twitter.com/NTDTelevision<br />Add us on Facebook ☛ http://me.lt/9P8MUn<br /><br />September 22nd and NTD's 4th International Chinese Culinary Competition is kicking off in New York.<br /><br />[Ben Hedges, NTD Reporter]:<br />"For two days only, New York City's Times Square has been turned into the kitchen arena of Chang'an, the capital of China's Tang Dynasty."<br /><br />Pagodas line the streets in anticipation of culinary magic. <br /><br />[Kean Wong, Host]:<br />"Top chefs from around the world will be competing in one of five traditional Chinese cuisines of Sichuan, Shandong, Cantonese, Huayang and North Eastern cuisine."<br /><br />NTD's President Lee Zhong sounds the gong for first round of today's competition to start. <br /><br />"Xianzai Kaishi!" (Now we begin!)<br /><br />As the chefs fire up their woks, we talk to some spectators about what they think of Chinese cuisine.<br /><br />[Ben Hedges, NTD Reporter]:<br />"I'm here with Jim and Maureen from Philadelphia, they're just visiting New York. Jim what do you think of Chinese food?"<br /><br />[Jim]:<br />"Love it! Who doesn't?"<br /><br />[Ben Hedges, NTD Reporter]:<br />"And what's your favorite dish?"<br /><br />[Jim]:<br />"Anything with Black Bean Sauce."<br /><br />[Maureen]:<br />"I usually like the Chickens, Cashew chickens."<br /><br />[Ben Hedges, NTD Reporter]:<br />"Were you surprised to find a Chinese cooking competition right here in the heart of Times Square?"<br /><br />[Maureen]:<br />"Yes, I was actually. We saw it from our hotel window."<br /><br />[Ben Hedges NTD Reporter]:<br />"Some of the world's top Chinese chefs are slaving over hot stoves, competing for the grand prize it's time to see what's cooking."<br /><br />In the first round of today's competition chefs have to prepare two dishes in the North Eastern style. They are given just 45 minutes. <br /><br />Matthew Babbage, the competition's only ethnically western contestant and experienced Sichuan style chef says speed is important.<br /><br />Ben Hedges, NTD News, New York.
