He is proficient in "Hubei E Cuisine" and other cuisines, especially in the production of freshwater fish dishes with deeper research, and his representative dishes are "Wuchang Fish with Sea Cucumber", "Dunking Fish Round", "Dunking Fish Round", "Dunking Fish Round", "Dunking Fish Round", "Dunking Fish Round", and "Fish Round". Its representative dishes include "Sea Cucumber and Wuchang Fish", "Dunked Fish Round in Soup", "Crispy Fried Mandarin Fish Pieces", "Spreading Crab with Paste", "Stewed Abalone and Shark's Fin with Goryeo Ginseng", "Roasted Sea Cucumber and Mackerel in a Bowl "," screw pork with preserved mustard greens "," orange petal fish blanch ".
In 1987, in the "Chinese Cuisine Research" published "eel slaughtering technology", "orange petal fish blanch production technology", "steamed fish production technology"; 1989, in the "Chinese Cuisine" published "the Chinese Cuisine". In 1989, in the "Chinese Cuisine" published "crab orange and orange fish blanch". 1996 to participate in the preparation of textbooks for colleges and universities, "catering management" book, to participate in the "Wuchang fish recipes", "Great China recipes" the preparation of the work.
Yu Ming-she, Yu Ming-she was born in 1956, in 19971 for the Wuhan chef training course students, from 1985 to 1987 in Yangzhou University Culinary Department. 1972 into the Wuhan City, Great China Restaurant work in Great China during the work of the wine, when the chef, restaurant manager, manager, secretary of the branch; from 1999 to 2003 transferred to Hubei Higher Education University as deputy director of the Department of Tourism. From 1999 to 2003, he was transferred to the tourism department of Hubei Higher School as deputy director; in 2003, he was appointed as deputy director of E cuisine research institute of Hubei University of Economics, and associate professor of Hubei University of Economics; in 1991, he was honored as the youngest national cooking technician; in 1998, he was awarded as master of skills by Hubei People's Government; in 2000, he was awarded as the group gold medal and individual gold medal of the third China Culinary Arts Competition (Tokyo, Japan) and the first chef of Hubei Province who won the prize in the international competitions. The first chef in Hubei Province to win an award in an international competition.
In more than 30 years of the stove case from the chef's teaching career, Yu Mingshe gradually formed the unity of the form and content of the dish production, he was proficient in the production of hot dishes, cold dishes and food carvings, all have unique achievements. The representative works of Yu Ming She are "Crab Eggs and Fish Maw", "Stewed Palace Bird's Nest with Mutton Fat", "Pigeon Eggs and King's Eggs", "One Pot Fresh", "Long-lasting Fish", "Long-lasting Fish" and "Long-lasting Fish". "," longevity turtle "," Jing Chu first dish ", etc., published by Qingdao Publishing House in April 2005," Chinese masters of culinary works - Yu Ming She collection ". In the practice of cooking chef and teaching, Yu Ming-she cultivated more than 10 "national best chef", "national excellent chef" and gold medal chef.
There is always a reward for hard work, and Yu's efforts have been recognized by society. He has been awarded the honor of Chinese Culinary Master, National Judge, Member of Professional Committee of China Kitchen Union, and Master of E Cuisine.