Since 1974, he has been engaged in catering industry, and has worked in Jinsong Restaurant, Beijing Food Company and Tongqinglou Restaurant successively. Shi Wanrong is good at cooking Shandong cuisine, and he is skilled in cooking, frying, frying and frying. On the basis of inheriting the traditions of Shandong cuisine and Beijing cuisine, we continue to innovate. He is generous, helpful, makes many friends, chivalrous and courageous, and everyone in the culinary world in Beijing and even China respects Master Shi as "Master Shi". So where did the "Xia" of Shi Daxia come from? Master Shi is 51 years old, which is a link between the preceding and the following in the industry in terms of age. His chivalrous reputation depends on his cooking skills on the one hand and his personality on the other. He has been learning to cook since he was a child. He has been frying, frying and frying on the stove for 31 years. His cooking skills are unusual. In addition, he is generous. He has learned martial arts and practiced wrestling since childhood, and he has worshipped famous teachers in Beijing opera drums. Chinese medicine has also been handed down by experts, so the name of "Shi Daxia" is well deserved.

Shi Daxia began to learn to cook at the age of 21. He worked in Jinsong Restaurant as a "red case" and worked as a chef in Tongqing Building. During this period, he studied Chinese internal medicine under the guidance of Cui Shengye, a famous doctor from the Academy of Traditional Chinese Medicine. He began to learn to cook by washing vegetables and cutting vegetables, helping the master, and studied for three and a half years before he officially went to the kitchen. Shi Daxia loved eating since he was a child. His father was from old Beijing. He had driven a carriage and rode three rounds, and he liked eating all his life. The old man is now 91 years old, and he knows all about some allusions in old Beijing. When he was young, he delivered goods in three rounds and ate wherever he went. Master Shi is an only child, so he naturally dotes on him. In order to eat a dry fried meatball, you can pull him from the south city to the north city. When Shi Daxia went to the technical secondary school, he followed the chef's neighbor to "run the greenhouse". It can be said that he knew the catering culture in Beijing by heart. He told reporters that it is necessary to study traditional culture to run restaurants, which is a magic weapon left by our ancestors. People often say that some Beijing snacks and traditional dishes are not the original taste. Why? There are two main reasons, one is that the chef's skills are ineffective, and the other is that the raw materials are poor in color. For example, the fried fat sausage and braised fire that Beijingers like to eat should be made from regular business channels and processed by washing, marinating and other procedures. At present, the raw materials of many restaurants are semi-finished products sent by foreigners. They often put the large intestine in a vat and soak it in caustic soda, which makes the intestine fat and big. It can cost 92 taels a catty and shrink when fried. Do you think the fried fat sausage made of this material can have the original ignorance?

Master Shi said, "Although I have no chance to take part in the contest, I am willing to be a paving stone for my disciples. In addition to teaching by example, I also asked famous teachers from Beijing and even the whole country to cultivate my disciples, so that they can win gold and silver in the contest and fulfill my dream. " His efforts and efforts have finally borne fruit. Over the past ten years, Master Shi Da has trained hundreds of apprentices, mostly executive chefs of hotels in Beijing and even the whole country, among whom Su Xinlin, the executive chef from Lhasa Hotel in Tibet, is the farthest. Among them, 41 apprentices have won the honorary titles of China Chef, China Chef and Beijing Chef, and won hundreds of gold medals in all previous national cooking competitions and major competitions in Beijing. What makes Shi Daxia particularly proud is that in 2116, his great disciple Tang Xipeng, also known as Xiaolong Tang and his wife Zhou Shulan, master Shi's apprentice passed five passes and killed six generals. After a fierce and intense cooking competition, he defeated the others and won the Jin Jue Prize in one fell swoop. These achievements are all affirmation of Master Shi. As a chef, Master Shi is proud of his self-cultivation and good performance, but he is not satisfied, because he says his career is endless. His deeds have been reported in Beijing Evening News for two consecutive years. "Shi Daxia points". "Chivalrous Chef Shi Wanrong" is unprecedented in the world of chefs.

Master Shi said, "Customers come to eat, just like buying clothes. People must feel wronged if they don't meet their requirements. I didn't eat the mouth I wanted to eat, which is sorry for the guests. " Shi Wanrong is famous for being strict with his disciples. Many apprentices complained: "We had a good fry. You stood behind us and scared us to tremble. We couldn't cook well. " Shi Wanrong was puzzled and asked, "Why are you shivering?" It's not like my master never stood behind me. I'm glad the master is standing behind me. I have to shine. You are still out of stock. " This is Shi Wanrong's point of view. Don't look at Shi Wanrong who is so strict with his disciples, but many young chefs admire him as their teacher.