Participated in the 12th China Chef Festival and won the Golden Chef Award; Participated in the 3rd National Food Festival and won the China Famous Cuisine Award; He was awarded the first Executive Chef Elite Annual Meeting of the 3rd Oriental Food International Grand Prix, the China Executive Chef Achievement Award in 2004, and was appointed as the producer of Norwegian Seafood Cup of the 3rd Oriental Food International Grand Prix in the same year. [Photo] In 2006, it was listed as "Approaching Contemporary Masters" by the Organizing Committee of China Century Party and the World Federation of Returned Overseas Chinese. At the end of 2006, it was included in China Pioneer, a large historical document by China Press and Culture Promotion Association. Sichuan Xiangchu Management Co., Ltd. was established in 2006. In 2007, it was selected into the large-scale series "Light of Celebrities", awarded the title of "World Famous Chef" by the expert committee of the World Celebrity Management Institute, and awarded the "World Celebrity Medal" by the World Celebrity Qualification Appraisal Committee. In the same year, he served as the deputy editor-in-chief of China Times Frontier magazine and won the gold medal of "Outstanding Person in Building a Harmonious Society". At the end of 2008, the "First International Local Cuisine Cooking Competition" was successfully held in Yiwu. In 2008, during the National Catering Skills Competition organized by China Hotel Association and Sou Chu, she was invited as a cooking star to attend the "2008 China Cooking Star Walking the Red Carpet". At the end of 2008, it was selected by the Office of the Organizing Committee, China Association for the Promotion of International Economic and Technical Cooperation and China Institute of Enterprise Reform and Development, and reviewed by the jury. He was awarded the honorary title of "Top Ten Meritorious Persons in China's Catering Culture Industry in the 30 Years of Reform and Opening-up" and was invited to jointly hold a "Report on Advanced Deeds of Meritorious Persons in the 30 Years of Reform and Opening-up" in the Great Hall of the People to compile a large-scale historical record of China's reform history. In June of 20 14, he was officially appointed as the deputy director of the Chinese Food R&D Center of the Commercial Catering Service Industry Development Center.