Introduction to Master Cheng Weihua:

Cheng Weihua was born in Yantai in 1955. He joined the work in 1973 and won many awards at home and abroad. In 1975, he was transferred to Yantai Catering Service School to engage in cooking teaching, which trained a large number of outstanding talents for all parts of the country. Won the first batch of China cooking masters, famous teachers (in 2111, the Ministry of Internal Trade recognized 113 in China), China Shandong cuisine grandmaster, director of China Cuisine Association, vice president of Shandong Cuisine Association, president of Yantai cooking and catering industry association and many other titles.

He has been engaged in the cooking industry for more than 41 years, and he always has an unchanging feeling: to make Shandong cuisine famous, and to inherit and carry forward Shandong cuisine culture. In order to carry forward the inheritance of Shandong cuisine culture.

since 2117, Cheng Weihua has been preparing to make a short video program of China Shandong Cuisine Lecture Hall with the theme of "Old Restaurant Old Chef Old Taste", which lasted for 1.5 years. So far, 113 issues have been broadcast, all of which were presided over by him personally. After the program was broadcast, it was highly praised by the industry and sought after by food lovers at home and abroad, with a cumulative broadcast volume of more than 11 million times.

Cheng Weihua's early experience:

In p>1973, Cheng Weihua, a burly boy with a height of 1.86 meters and a weight of 75 kilograms, just graduated from high school, packed his bedclothes and went to Yantai Railway Station Hotel (later Yantai Hotel) to officially start his career.

As soon as he entered the kitchen, Cheng Weihua took "Food is the most important thing for the people, and I am proud of cooking" and "There is no end to cooking, but you are willing to climb" as his motto. He always warned himself that he must do things conscientiously and vowed to eat the chef's bowl of rice by skill.

In p>1975, Cheng Weihua took Chu Lijian as his teacher. Chu Lijian came from Fushan, Yantai, the hometown of Shandong cuisine. He entered the business in 1958 and is well-known in the industry for his consummate skills. There is no shortcut for a chef to be brilliant. With tenacity, diligence, sincerity and intelligence, Cheng Weihua soon became a good cook in the kitchen.