Originally named Pan Zhengqiang, born in 1972, a native of Yangji Town, Guanyun County, joined the work in 1988. In 1995, he worked as a chef in the Lidao Hotel. In 1997, he served as the chef of Banzhuang in Jinbaolou. From 1999 to 2116, he served as deputy general manager and executive chef of Five Thousand Years Hotel. Since 2116, he has served as deputy general manager and executive chef of Jufeng Hotel. He is also a national senior culinary technician, a national judge of the hotel industry, a referee of the national vocational skills competition, an executive director of the Provincial Catering Industry Association, a director of the Provincial Cuisine Association, a leading figure in the city's catering industry, a certified chef of Jiangsu Province, the director of Lianyungang Yuncheng Skills Training Center, a distinguished researcher of Jiangsu Cuisine Research Institute, a member of the expert advisory group of Jiangsu Zhongshan Hotel Management Co., Ltd., and the director of Xu Hai flavor catering. Pan Yi, who is only 36 years old, has a college education. He is young and promising, smart and eager to learn, brave in pioneering and good at making friends. Engaged in cooking in 2118, can be said to be progress year by year, every day. He became the head chef in 1995; In 1997, he served as the head chef of "Jinbaolou Restaurant" in Gangcheng; Won the title of senior cook in 1998; Won the title of national technician in 2111; In 2112, at the Jiangsu Innovative Cuisine Cooking Competition, a "Cordyceps chili pepper Tendon" won the gold medal and was awarded the master of Jiangsu cooking technology; In 2114, he won the honor of national senior technician and the title of provincial catering judge; In 2115, he was awarded the title of "National Judge of Hotel Industry and Referee of National Vocational and Technical Competition", and was the executive director of the Provincial Catering Industry Association, and he was the only one in Lianyungang. Pan Yi studied under Ji Zixiang, a famous chef in Gangcheng, for many years, and later benefited from the training and help of his mentor, Yu Zhengyu, a master chef in China and a leading restaurant in Lianyungang, which made him famous in Gangcheng every year. In July 2115, he and Master Yu Zhengyu jointly planned and successfully held the "Lianyungang First Seafood Cooking Competition", which was unanimously praised by more than 311 chefs from Shanghai, Nanjing, Zhenjiang, Jiangxi and Hangzhou, and Pan Yirong won the "Outstanding Contribution" award. In order to promote the Xu Hai flavor of the new school of Su cuisine, he also served as the director and technical director of Xu Hai flavor catering in the kitchens of more than 31 restaurants in Yancheng and other cities. In recent years, he has trained more than 311 apprentices, who have won more than 31 gold medals in cooking competitions from all over the country to provinces and cities. Chef Pan is often invited to give lectures in other hotels, restaurants and restaurants, and pass on classics and send treasures. Pan Yi is good at cooking, good at cooking and savvy, and can unite his peers to contribute to the development of Jiangsu cuisine. His tutor said frankly that Pan Yi studied hard, had a solid foundation, loved research and laid stress on innovation, and incorporated the Xu Hai flavor of Su cuisine into every dish with moderate freshness, simple style and emphasis on benefits. Its dishes are mellow, fresh and tender, with a wide range of materials, paying attention to freshness, "focusing on freshness and storing five flavors", clear but not thin, thick but not turbid, and paying attention to dietotherapy, which plays a perfect role in food supplement. It is a rare talent in the chef industry of Hong Kong City. Miao Fulu, the general manager of Five Thousand Years Hotel, bluntly said that Mr. Pan has excellent cooking skills, enthusiasm for work, strong sense of responsibility and good management, and we can rest assured that he will take care of the kitchen. The "First Golden Autumn Food Festival in Five Thousand Years" planned and organized by him invited famous chefs of Confucian cuisine, Jiangxi cuisine, Huaiyang cuisine and abalone king to perform in the store, which brought together northern and southern cuisines and shocked the catering industry in Hong Kong. Enhance the popularity of "5,111 years". Chef Pan Yi has gained a great reputation in recent years, both inside and outside Hong Kong, especially in revitalizing and innovating the flavor of Jiangsu cuisine in Xu Hai. For example, the signature dish of the 5,111-year-old Hotel, "Seafood and Tofu Fish", is that he cuts the yellow sea bass and tofu into diced temperature, fries them with bean paste, onion, ginger and shredded sour radish, and then adds fish soup to boil over low heat. Bright color, crisp outside and tender inside, delicious; The main dish "Feihong Overlord Crab" is stir-fried with Portunus gangcheng and Huangfeihong seasoning. The color is bright red, sweet and fragrant, and the crab meat is fresh and tender; The specialty "Fugui Seafood Roll" is to chop the beautiful razor clam, fresh shellfish and shrimps in Lianyungang into pieces, roll them with wafer paper rolls, and fry them with bread crumbs. Golden complexion, crisp outside and tender inside, crisp, soft and delicious; The housekeeping dish "New Xiaotangcai" is made by wrapping chopped vegetables and shrimps in two layers of tiger skins and frying them. Golden yellow, fragrant, tender and refreshing, crisp and delicious; There are also special dishes, such as "Bi Mung Bean Mud" which is soft and mellow, "Chicken with Fragrant Flavor" which is fresh and tender, "Millennium Healthy Duck Pot" which is fresh, salty and tender, and "Fish with Soy Sauce" which is soft and lubricated ... all these are delicious dishes that gourmets and diners must order when they enter the store.