In the catering industry, people call him "Yi Long, the first Chinese food carving" and "Dragon King". -Zhao Huiyuan, you can look at his works! Master Zhao Huiyuan's dragon is full of domineering, masculine and vigorous, full of high spirits and excitement, integrated with the information of the times, and injected charm and artistic conception into the dragon, which is overwhelming. Its technique is different, and you can see at a glance that his dragon is thin, majestic and imposing. When Time Cooking published his works, it called them "exquisite workmanship and natural products". From 2000 to 20001The Chinese Soul, a large-scale oil painting sculpture of Beijing TV Station, was performed for five consecutive days in the Fourth National Cooking Competition 10 stunt food sculpture, and loong won applause from the audience. He is the famous "Dragon King" Zhao Huiyuan in the field of food carving. After I edited the Food Sculpture and the Pendulum by Master Zhao Huiyuan, we wrote many books about food art, and recently our club edited the Food Sculpture Series. The Carving of Dragons is one of them. We investigated many carving experts about carving dragons, and finally determined that the book Yi Long, a food carving, was edited by Mr. Zhao Huiyuan, a China food carving Yi Long. Master Zhao Huiyuan was born in an art house and began to learn painting under the training of the painter's father at the age of 9. After graduating from primary school, he was admitted to the Conservatory of Music to study fine arts. 18 After graduation, I became an art teacher. 1984 studied western oil painting and sculpture in the fine arts department of the university. After graduating from college, he was assigned to Beijing Longdu Hotel to engage in art design. Later, I learned food carving and cold meat platter in Beijing Friendship Hotel. Since then, he has been engaged in cooking and food art education, and has written many professional works and teaching outlines, including flowers, birds, fish, insects and dragons. In the long-term practice, Master Zhao found that the traditional food carving tools were not flexible enough to use, and the carved works were not realistic enough, so he created a ghost with a flat head and a straight point, and then discarded it. In his hand, a sharp knife is like a brush. In this way, the unique knife method and skill of "one knife" was gradually formed, and prawns, pagodas, turtles and dragons were created. Unique "Zhao School" food carving Skills. His skill and fame soon spread all over the country, and students from all over the country came to Beijing. He defected to him and formed a huge culinary team, and Master Zhao became the head of this team. Disciples Lu Jian, Huang, Guan, came, and younger brothers and sisters also came from the northeast to join their eldest brother. They never attend meetings, just like the contents of his syllabus. They never had a foundation to start their own business, and never left the essence of his technical thought. Master Zhao Huiyuan took them to the north and south, participated in cooking competitions in various competition areas, performed touring stunts, performed on the stage of "Eight Pasta Saints" and "Spring Festival Evening", and met famous teachers, which laid a good foundation for them to change their lives and destiny. 10 For many years, following Master Zhao's disciples, he was invited to perform in the United States, Japan, Germany, Thailand, Singapore and other countries, spreading China's cooking art to all parts of the world. It can be said that his children and grandchildren are all over the world. 10 Over the years, Master Zhao's food carving skills and craft images have formed their own unique techniques. Its dragon carving is even more unique. Known as "Zhao Pailong", counterparts in the food industry all over the country followed suit and spoke highly of it, which was called "the second Yi Long in food carving, China". Look at his school: www.dongfangshiyi.com.cn (Beijing Oriental Catering Art Vocational Skills Training School).