Wu Wanli from the kitchen since, set the masterpieces of the chefs, collect the strengths of each family, diligently study, learn from the transplantation, excavation and innovation, the Sichuan cuisine cooking and production techniques are integrated, on the Cantonese, Lu, Beijing cuisine also has a certain degree of research. His famous dishes are: crystal maw row, abalone maw to oolong, clear soup sting crab, dry roasted prawns, butterfly oysters, boiled fish fillets, stewed beef soup, homemade sea cucumber, dry-roasted river dumplings, dry stir-frying stir-fry. Especially for all kinds of velvet production technology is unique. Master Wu Wanli engaged in the culinary industry for decades, dedicated, training a large number of culinary talent. And take Sichuan cuisine out of the country, for the development of Sichuan cuisine innovation, for the promotion of Chinese food culture has contributed. He has organized and prepared the "Chinese famous dishes collection (Sichuan)", "Sichuan hot pot", (assessment of innovative dishes a fish maw sea cucumber anthology), "Chongqing home cooking" and other books. 2004 by the Chongqing Municipal Commission of Commerce, the Municipal Bureau of Labor and other units jointly awarded his "Sichuan cuisine master" title; 2006 by the People's Republic of China *** and the State Ministry of Commerce In 2008, he also served as a consultant for the first international green health cookery masters, a judge for the Southwest Region of the China-Canada-USA International Cooking Competition, and a consultant for the third International Cooking Competition of Native Cuisine and the Chinese Cuisine Cooking Competition in 2009.

Over the years of culinary technology training work, he has exerted his rich culinary theory and teaching practice experience to train a large number of middle and senior chefs all over the country. Most people have entered the ranks of the special chef, become the technical backbone of each place and store. Doing an old culinary workers should be responsible for carrying forward the long Chinese food culture, promote the development of the overall level of Chongqing cuisine, expanding the influence of Chongqing cuisine in the country has made its due contribution.