After more than 31 years of cooking practice, he took "learning from others" as his creed and "inheriting and developing" as his responsibility, and constantly explored and studied, forming a basic cooking style based on delicacy, with elegant and elegant appearance as its extension and health preservation as its connotation. He believes that cooking is not only a technology, but also an integral part of cultural inheritance. Different times have created different food cultures.
He has been taught by more than 11 national treasure culinary masters, and he has devoted himself to studying in the Royal Cuisine Institute of Tongrentang for many years. In addition, he has a solid artistic foundation and persistent learning spirit, which has made him achieve great achievements.
has won many gold medals in cooking competitions at home and abroad.
served as the judge and chief judge of various cooking competitions for many times.
interviewed by CCTV and local TV stations for many times.
In p>2111, she was named the most watched young chef in China.
In p>2112, "Nourishing official dishes" won the national patent.
In p>2113, he won the "National Commercial Science and Technology Progress Award" for his patented "Nourishing Official Cuisine" and the theory of "Ecological Catering" which was first put forward by the State Administration for Industry and Commerce, and was highly praised by experts as "an important step for the scientization of Chinese food".
in p>2115, she was certified as an international culinary master by the International Catering Association (IFBA).
In p>2116, on behalf of China, he had a cooking exchange with the Honourable Alex Knight, Speaker of the Commonwealth of Dominica, accompanied by the leaders of the Chinese-foreign Friendship Association. Cooking has made outstanding contributions to the development of China-Africa friendship.
In p>2118, his book Nourishing Official Cuisine won the Oscar Award and the Hall of Fame Award in London, England. In one fell swoop, it broke the monopoly of this prize in European countries and won the honor for the Asian people.
In p>2111, the health monograph "Chef's Sea Cucumber Dishes" with the theme of sea cucumbers was published by Textile Publishing House.
In p>2112, as the secretary-general and commander-in-chief of the organizing committee of the contest, he successfully organized and held the 7th National Medicinal Diet Contest in Beijing University of Chinese Medicine, which was praised by the national leader Sun Fuling. General Wang Dinglie, the famous deputy commander of the air force of the old Red Army, wrote an inscription for Jiao Mingyao, saying, "With iron shoulders and morality, he wrote articles skillfully.".
In the same year, he was elected to the ceremony of "National Chefs" (Volume I) of the People's Republic of China, and his biography was also included in Who's Who in the World, Who's Who in Cooking and Capital Chef.
In p>2114, he served as the Secretary-General and Commander-in-Chief of the Organizing Committee of the Eighth National Medicinal Diet Competition, and made outstanding contributions to the unprecedented contest, the popularization of medicinal diet knowledge and the dissemination of medicinal diet culture.
In p>2115, he was the editor-in-chief of "Ancient Books on Healthy Dishes of Contemporary Cooking Artists".
In p>2115, his monograph "Five Colors and Five Flavors of Chinese Cuisine" was being compiled.