Purpose: Promote Taipei City 's international visibility by inviting international groups to join the
　　　　　　　 subject activities

Date： November 2~5, 2006

Procedure：
　　　　　　　● 11/2 register
　　　　　　　● 11/3 pre-competition activity and explanation meeting
　　　　　　　● 11/4 open ceremony and product display
　　　　　　　● 11/5 international exchange competition and ending ceremony.

Competition Venue: Taipei 2nd Exhibition Place 　　　　　　

Eligibility: All the participants should provide the residence certificates of the countries or
　　　　　　　 areas.

Registration: 3 participants needed per team who are formed by 1 captain and 2 members per
　　　　　　　 　　team. Recipe (including cooking procedures, seasonings, materials and cost)
　　　　　　　 　　should be attached when submitting registration form

Registration Period: The deadline is Sept. 1 , 2006 .

Expense subsidized: Part of the participates' expenses, including a round-trip, meals, hotels,
　　　　　　　 　　　　　　 and transportations （ from hotels to competition venue ） , are
　　　　　　　 　　　　　　 subsidized by the Taipei City Government .

Rules for competition items and ratings:
　　 （一） Competition
　　　　　 （１）  Process duration ：3 hours limited (including prior preparation, on-site cooking,
　　　　　　　 　　　　　　　　　　　　　 and cleaning)
　　　　　 （２） Competition items ：
  　　　　　 　　１． Every group should provide 11 dishes of beef noodles with exactly the same
　　　　　　　 　　　characteristics. The beef and the noodles must be more than 80% of the total
　　　　　　　 　　　materials.
  　　　　　 　　２． All the basic materials (such as beef, noodles and basic seasonings), will be
　　　　　　　 　　　 provided by Taipei City Government . For any special materials or seasonings,
　　　　　　　 　　　 please prepare by oneself.
  　　　　　 　　３． Personal sanitation, booth cleaning, and hygiene during cooking process will
　　　　　　　 　　　 be rated in hygiene item.
  　　　　　 　　４． Dishes of beef noodles have to be the exactly the same as submitted receipt.
　　　　　　　 　　　 Participants can bring pre-made thin soup, seasonings for the thin soup or
　　　　　　　 　　　 pre-applied special materials. The rest will be provided by the sponsors.
  　　　　　 　　５． The participants shall cook the beef noodles on site for the judgers' observing
　　　　　　　 　　　 and rating, and for filming by the media.
  　　　　　 　　６． The finished cooking shall be put on the dishes and send to the judgers' tables
　　　　　　　 　　　 in accordance with the instructions.
  　　　　　 　　７． The participants are required to clean up the working areas, including
　　　　　　　 　　　 the stoves, and the preparing tables.
  　　　　　 　　８． The participants shall wear the chefs' uniforms, hats, and aprons. Hairnets
　　　　　　　 　　　 are required for long hair persons.
  　　　　　 　　９． An explanation meeting shall be held (tentatively scheduled for 4:30 pm. , Nov
　　　　　　　 　　　 3) to help the participants to understand how to use the tools, competition
　　　　　　　 　　　 rules, and visit the competition venue etc.
  　　　　　 　　１０ ． Eligibility will become invalid if the participants are 30 minutes late for the
　　　　　　　 　　　 competition.

　　　　　 （３） Competition items ：
　　　　　 　　１． Material quantity (10%):
　　　　　 　　 　　a. The reasonable proportion of the materials
　　　　　　　　　　 b. The controlling quantity of the 11 bowls
　　　　　 　　２． Appearance (20%):
　　　　　 　　 　　a. The colors arrangement of the materials.
　　　　　 　　 　　 b. With the feeling of appetite.
　　　　　 　　３． Taste (30%): delicious taste made by the proper cooking.
　　　　　 　　４． Creativity (30%):
　　　　　 　　 　　a. unusua l
　　　　　 　　 　　b. acceptance
　　　　　 　　 　　c. economy
　　　　　 　　５． Sanitation and cleaning (10%):
　　　　　 　　 　　a.Prior process.
　　　　　 　　 　　b. Personal sanitation, booth cleaning, and hygiene during cooking process

** All the final result of the competitions will be announced. The judge team will score and give out comment.

　　 （二）   Awards
　　 　　The first 3 places will be awarded.

　　 　　The champion will win the trophy for 1st place and medallion for each member , the second
　　 　　 trophy for 2nd place and medallion for each member, and the third trophy for 3rd place
　　 　　 and medallion for each member. All participants will receive a certificate of merit.