Lan Minglu, a chef who specializes in the intangible cultural heritage of Sichuan cuisine, showcased the innovative side of the traditional cuisine by applying yuxiang spicy garlic sauce on Australian scallop. His other dish was braised beef with minced pickled pepper.

Jenny Zhang, general manager of J Hotel Shanghai Tower, said that this gathering of chefs who are masters of the four main Chinese cuisines is aimed at promoting exchanges between the regional food cultures in China.

"This is just the first of the many star chefs events which we plan to hold in our restaurants throughout the year," she said.

"We hope to showcase the diverse and delicate Chinese cuisine culture to our guests from around the world."