BASIC REQUIREMENTS 

1. Number of Entries and Display

• Each entry must be presented as at least one box (quantity not limited).
• During the display, one cross-section of the product must be provided for the judges to evaluate.

2. Ingredient Regulations

• The type of product is not restricted; Chinese, Western, or Japanese pastries are all acceptable.
• All ingredients used must be completely edible, ensuring the food safety and practicality of the product.

3. Creativity and Design

• The size and shape of the souvenir product can be freely designed.
• The display theme of the work can be freely designed and arranged.

DOCUMENTATION AND INFORMATION PREPARATION

Recipe Card Requirements:

• The recipe card must include the complete recipe and preparation method.
• The product name and important information on the recipe card must be provided in both Chinese and English.

【IMPORTANT REMINDER】If the complete recipe and Chinese–English information are not prepared, 20 points will be deducted from the total score.

DISPLAY BOOTH ARRANGEMENT REQUIREMENTS

Booth Size and Decoration:

• Each participant will be provided with a standard display booth size of 45 cm × 60 cm.
• Participants may freely decorate and arrange within this space to present the best theme effect.

SCORING CRITERIA

1. Qualification and Regulation Review

(If the following requirements are not met, points will be deducted according to the regulations.)

• Chinese–English Recipe Card
  Whether it includes a complete recipe and preparation method with Chinese and English translation. 20 points will be deducted from the total score if not fulfilled.
• Cross-section Display
  Whether one cross-section of the competition product is provided for evaluation. If not provided, judges will not be able to evaluate flavor / texture.
• Ingredient Regulations
  Whether all ingredients used are completely edible. Entries that do not comply will be disqualified.
• Display Booth Size
  Whether the booth complies with the 45 cm × 60 cm size limit. Serious violations may result in point deductions.

2. Professional Technical Evaluation

(Total Score: 100 Points)

• Product Taste and Quality 40%
  Maturity, layering, flavor balance, texture, and melt-in-the-mouth quality.
• Appearance, Design, and Technique 20%
  The product’s refinement, cutting technique, baking color, and production difficulty.
• Creativity and Localization 20%
  Uniqueness of ingredient use and whether it has the potential to become a tourism souvenir product.
• Booth Arrangement and Visual Presentation 10%
  Theme presentation, decorative aesthetics, and whether it enhances the value of the product.
• Commercial Packaging and Completeness 10%
  Packaging design aesthetics, portability, and overall image completeness.