Q: For the Freshly Prepared category, should we only bring ingredients, pot, cutting board, knives, sealed sauces, and two plain bowls?
A: Yes. Please refer to slide P.11 of the briefing presentation.

Q: Can the beef and bones be blanched in advance?
A: Bones may be blanched; beef must remain raw.

Q: Does the Creative category include the Charity Noodle?
A: No. The Fresh Creative and Ready-to-Eat categories do not include the charity noodle dish.

Q: May we add extra ingredients or decorations to the display dishes?
A: Yes, decorations are allowed and will not affect judging.

Q: The display area is limited to 60 × 45 × 25 cm. Does the 25 cm height limit include decorations?
A: Yes. Please ensure decorations do not obstruct neighboring booths. We will first remind vendors before enforcing.

Q: Can frozen ready-to-eat packs be thawed beforehand? Must they remain in original packaging?
A: You may thaw them. At check-in, remove the outer boxes and keep items properly chilled.

Q: Is the Ready-to-Eat competition time 20 minutes or 30 minutes?
A: Confirmed—20 minutes.

Q: Since bottled water will not be provided, may we use tap water?
A: Yes. Please bring your own water for cooking noodles.

Q: How should products be brought into the venue—original or unpacked?
A: Remove outer packaging at check-in and keep them chilled.

Q: For Ready-to-Eat entries without noodles, will the organizer provide noodles as last year?
A: No. Present the product exactly as sold to customers.

Q: One of the three display bowls is for photography only, correct?
A: Correct. Display bowls are not graded.

Q: Vehicles require printed access passes. Where can we get them?
A: A cloud link will be provided before the event for download.

Q: For the creativity scoring section, do we need a written explanation or on-site oral briefing?
A: Please print and submit a written copy on competition day.

Q: For the Creative category, must the meat be fresh? May it be pre-braised?
A: Meat may be pre-cooked only in the Creative category; Braised and Clear Broth categories must use raw meat.

Q: What defines a semi-finished product—marinated or pre-roasted items?
A: Same rule: only the Creative category may pre-cook ingredients.

Q: In the Braised category, may beef tendon or shank be pre-braised?
A: Tendon and tripe may be blanched but not marinated or braised; all other meat must be raw.

Q: Last year, chefs were required to wear white or black uniforms with hats. Is that still required?
A: Attire must have no logos. Hats, masks, and gloves are mandatory.

Q: Do we need to prepare our own name cards for dishes?
A: The organizer will provide a standard card with store name. Additional descriptions are optional.

Q: How long is the power supply available?
A: Each use is limited to 30 minutes.

Q: Vehicles must leave before 9 a.m.—does this apply to Oct 9 setup as well?
A: No. The 9 a.m. rule applies only on competition day, not for market booth setup.