Cooks of 40 institutions selected through competitions at public catering establishments of provinces (municipalities), ministries and national institutions competed, being divided into fields of public service, ministries, national institutions, hotels, Pyongyang City and provinces.

Six cooks from each team were assigned certain dishes in the limited time as well as meat and fish dishes which they invented.

The competitors skillfully made chicken soup boiled with ginseng, mudfish soup, fried buns stuffed with red-bean jam, zeppoles, peculiar steamed, boiled and roasted dishes.

Demonstration cooking by excellent cooks was also given during the competition.