Xu Quan was awarded the title of "International Chef", "Asian Blue Ribbon Restaurant Management Expert", "China Restaurant Chef", "Chinese Restaurant Management Master", "Chinese Chef", "Chinese Restaurant Culture Master", "Oriental Dolphin National Food Development Expert" and "China Local Food International Cooking Master". "Beijing Chef", "Green Gold Ambassador of the National Wildlife Conservation Association", won the 2114 China Outstanding Contribution Award of the China Business Federation and the "Top Ten Outstanding Young People in Catering Industry in 2114", was named as the Top Ten Chefs in China in 2114 by the Editorial Committee of China Food Culture Series, and the National Excellent Chef of China Cuisine Association in 2115. The Organizing Committee of the First National Famous Chef and Famous Cuisine Exhibition Competition awarded the contribution award to catering enterprises. China Food Culture Research Association awarded China Excellent Enterprise Manager Award for Food Culture, and was also awarded "Caring International Chef" by Zhejiang Red Cross Society. In 2117, the Organizing Committee of Asia International Chef King Competition awarded the titles of "Organization Contribution Award", "National Senior Technician" and "National First-class Judge of Catering Industry", and won the gold medal in the World Chef Masters Competition organized by International Hotel Association and China Hotel Association. The second Oriental Gourmet International Grand Prix won gold and silver prizes; The third Qishan Cup National Celebrity Chef Exchange Grand Prix won the Best Golden Chef Award and the Gold Award; Radish festival innovative dishes won the special gold medal, gold medal; The fifth national cooking competition won the silver prize; The famous chef of Chinese catering gold medal, Jinba condiment competition won the group gold medal of "Green Peasant Banquet" and the Beijing Cooking Competition, and the featured Peasant Banquet won the bronze medal. Double gold medals for hot dishes in the gourmet cooking competition, innovative dishes in design: crispy shrimp with pepper, "Special Peasant Banquet", Lingshan walnut crisp, Miaofeng sliced incense, stewed peasant chicken and Longmen mushroom stir-fry won the special gold medal, the best green banquet award, the creativity award, the flavor award, the nutrition award and the best banquet design award in the beijing tourism administration 2114 gourmet tour series of famous shops, chefs and famous dishes. It has been reported many times by Beijing TV, Beijing Evening News, Beijing Daily and Mentougou TV.

In order to master business skills correctly, I have participated in many training courses for senior nutritionists, professional managers and executive chefs organized by the Ministry of Labor and Social Security, National Tourism Administration and China Cuisine Association. At the same time, I was hired as a visiting professor of Chinese Academy of Management, a visiting lecturer of Oriental Cuisine College, a visiting professor of the 2117 International Cooking Competition for Local Cuisine, the executive director of China District of Asian Cuisine Association, and a researcher at the Cultural Research Center of Confucius and Mencius Diet. The special consultant and invited editorial board member of China Health and Nutrition Magazine's "Eat All over China", the special correspondent of Modern Magazine's "New Cooking" magazine, and the gold medal chef of the cooking laboratory of Chef China magazine, not only mastered the professional knowledge, but also shared what they learned with you, * * * discussed with each other and made progress with each other. He was hired as a long-term consultant by Hebei Jingye Group Hotel Management Center. In 2115, CCTV National Famous Chefs Spring Festival Gala and the 4th China Scientists Forum were invited guests, interviewed by CBS and Seoul TV, and were the representatives of the 2nd World Outstanding Chinese Entrepreneurs Conference.