Philip Liu, an undergraduate dietetics major in the Department of Nutrition, Food Science, and Packaging, recently won the 2025 Chinese-American Twin Bay Area Creative Traditional Chinese Medicine Culinary Competition held in Guangzhou, China.
Competing as part of a two-person team, Liu showcased a fusion of culinary creativity and Traditional Chinese Medicine (TCM) philosophy through two original dishes:
- Chicken-Nagaimo-Goji Chicken Mousse Quenelle, gently cooked in Ginseng and Huangqi broth, served with Lotus Tempura and Cashew–Black Sesame Chili Crunch.
- Lotus Seed and Asian Pear Panna Cotta, complemented by Longan Compote, Chrysanthemum Syrup, and Fried White Fungus.
Liu led the preparation of the savory dish, while his teammate, the pastry R&D chef at The Plumed Horse in Saratoga, crafted the dessert. Their menu highlighted TCM ingredients associated with the fall season, reflecting the principle of “tonifying but not scorching, moistening yet not drenching”.
The competition also featured a performance by a jazz band from San José State University, adding a memorable campus connection to the event.
Congratulations to Philip for this outstanding international achievement and for representing SJSU with creativity, cultural appreciation, and culinary excellence!