After graduating from university, Mr. He Nong was assigned to the Sichuan Opera Art Research Institute to engage in the study of local operas, and at the age of 29, he became famous for his article "Ten Major Conflicts Between Traditional Drama and Modern Consciousness", which became popular throughout the country. 1990, Mr. He Nong was transferred to be the Deputy Secretary General of the Sichuan Branch of the China Academy of Management Science, and began to shift from a purely cultural person to an economic one, and devoted himself to the study of China's corporate image strategies. In 1991, Mr. He Nong participated in the first "Seminar on China's Corporate Image", and became a pioneer in the popularization of CIS in China. 1993, he started to plan for enterprises in his personal name, and served as a consultant for more than ten large enterprises; at the same time, he set up Giant Spoke Books, and launched a batch of books reflecting the operation of enterprises in actual combat and the modern way of life, and gradually made a deep understanding of the modern enterprise system and the market economy. In 1995, Mr. He Nong's entrepreneurial dream was born again. He joined forces with his friends, took on a huge debt, and a few months later, a new type of cultural bar with Indian culture as the background - "Hongfan Tribe Beer Hall" opened in Chengdu and became very popular, which quickly ignited the cultural bar boom in Chengdu.

In 1996, the Sichuan cuisine industry was facing a difficult situation in its lair, with foreign fast food on the rise, and the Ao Caiwan restaurant on the rise. On the one hand, the "defense of Sichuan cuisine" topic in the Chengdu media published repeatedly; on the other hand, a large number of the former glory of the restaurant or change course, or lay down the flag, a huge kitchen gang cuisine is sinking, and along with the national industry also slipped collectively, have lost color. At this time, he is keenly aware of the "downturn is the biggest business opportunity. So call friends, around the fund-raising. September 26, 1996, Chengdu, Ba Guobuyi flavor restaurant in the People's South Road resolutely hung out the signboard. No experience, they had to find another way, innovation and change. From the re-conceptualization of each dish, to the decoration of each detail of the pursuit of perfection; from the recruitment of personnel, screening and training, to the publicity, management system reform; from the traditional Sichuan cuisine to the chef as the center of the operation, to the current catering management as the center of the operation mode ...... gradually sorted out a simple and rugged and moody, Both civilian and high grade, set culture and catering as one of the new road to Sichuan cuisine. From the opening to customers, only three days; from customers to the restaurant profit, only three months, creating a miracle in the catering industry. Later, the imitators rise, with the help of cultural and flavor characteristics, Sichuan cuisine industry to regroup, and quickly regain lost ground. Ba Guobuyi's success, the industry exclaimed: "a business to save an industry." Since then, the new Sichuan cuisine restaurant modeled after Ba Guobuyi has set off a new "Chinese food revolution" across the country. Since then, Ba Guobuyi has been regarded as the originator of the new school of Sichuan cuisine. 1998, Mr. He Nong felt the rapid development of KFC and McDonald's in China, and developed the idea of Chinese food chain and put forward a huge idea: to create Chinese people's own Chinese food chain empire. In the same year, "Ba Guobuyi" set up a franchise promotion office, which later developed into Ba Guobuyi Chain Management Company. He boldly introduced the international chain management of modern management concepts, so that Baguo Buyi quickly in Beijing, Shanghai, Chongqing, Baotou, Puyang, Jining, Shiyan, Xichang, Luzhou, Nanchong, Guiyang and other major cities blossomed, and its franchising model was listed as one of the four major cases in China by the China Association of Chain Store Management.

Early in 1999, Mr. He Nong proposed the creation of Baguo Buyi Culinary Technology School, which developed into a culinary technology institute with college and secondary school enrollment qualifications two years later, and became a designated training center of the China Hotel Association in one fell swoop. In the same year, Ba Guobuyi opened an annual senior management training course, initially forming a series of personnel training system from senior catering management to high-level culinary technology. 2000, he invested in the construction and improvement of raw material bases, has built more than 1,000 acres of pollution-free vegetable planting bases, large-scale natural poultry and livestock farms, flavorful food development and production plants, initially established the industrial operation of the raw materials and quality assurance system. Raw materials and quality assurance system has been initially established. In September of the same year, the company's "Buyi Catering Series" series of "Banguo Buyi Culinary Classics" book published and distributed, a set of six books, has been issued more than 30,000 sets, so that the Banguo Buyi flavor of Sichuan cuisine from now on into the homes of ordinary people.

Over the past few years, by Mr. He Nong started and led by the Chengdu Ba Guobuyi Catering Development Co., Ltd. has always believed in "enterprise development to promote the local economy," the credo of the industrial repayment of the country, and to this end, practical work, pioneering and innovative. 1996 by the subordinates of the giant spokes of the decorative company designed and decorated by the Ba Guobuyi restaurant won the first silver medal in the China Interior Design Exhibition. China Interior Design Exhibition Silver Prize; in 1999, the company's "Ba Guobuyi Flavor Restaurant" won the highest prize of the Fourth China Culinary Competition for popular feasts; in 2000, it was selected by the State Bureau of Domestic Trade as one of the 45 "Chinese Famous Dishes" in the Sichuan cuisine. In 2000, it was selected by the State Bureau of Internal Trade as one of the 45 "Famous Chinese Dishes" of Sichuan cuisine, which was the first of its kind in the country; in the 12th National Chef's Festival, the company's entry project "Bunyi Family Banquet" won the title of "Famous Chinese Banquet", and all the nine dishes were named "Famous Chinese Dishes". All nine dishes were honored as "Famous Chinese Dishes", which consolidated the status of "Ba Guo Bu Yi" as the first brand of Sichuan cuisine. The company has been awarded "business quality trustworthy unit", Sichuan Catering and Entertainment Industry Association "executive director unit", Sichuan Culinary Association "vice president of the unit", "Sichuan Famous Restaurant", "Chinese Famous Restaurant", "China Commercial Service Brand" and "National Catering Top 100 Enterprises "Ba Guobuyi" is one of the most famous restaurants in Sichuan Province. The trademark of "Ba Guo Bu Yi" has been awarded as "Famous Trademark of Chengdu City" and "Famous Trademark of Sichuan Province", and has been awarded "2001 China's Most Promising Trademark" in the catering industry. In the catering industry, it was nominated as "China's most promising trademark in 2001".