Zheng Shaowu

Zheng Shaowu, male, Han nationality, born in October, 1951, is a Beijinger, a senior culinary technician, a Beijing super culinary master, a China culinary master, a national judge, and the inheritor of Sichuan cuisine, a master of Chinese traditional skills and skills in Beijing's commercial service industry.

He is currently a member of China Cuisine Association, a senior member of the Professional Committee of Famous Chefs of China Cuisine Association, a member of the Board of Directors of Beijing Cuisine Association, and a senior teacher of the Education Technology Training Center of Beijing Huatian Catering Group.

Chinese name: Zheng Shaowu

Nationality: China

Nationality: Han nationality

Date of birth: October, 1951

Occupation: Chef

Major achievements: won the first prize in the innovation competition

Representative works: "Fish-flavored and rich shrimp", "Sanyuan Niutoufang" and "Sichuan style"

in p>1984, he obtained the national senior technician.

In p>1987, he was awarded the honorary certificate of "Beijing Excellent Chef" by Beijing Cuisine Association.

In p>1988, she won the Excellence Award in the first cooking technology competition in Beijing.

In p>1993, he won the gold medal in the individual hot dish competition of the third national cooking technology competition.

Then, he obtained the teaching qualification certificate of senior technician of Chinese cooking (Sichuan cuisine) in technical level training of Beijing Labor Bureau and the senior judge of professional technical skill appraisal of Beijing Labor Bureau.

In 1995, served as a judge of the Sichuan Cuisine Skills Competition in Beijing. And obtained the qualification certificate of "Chef of Star Hotel of National Tourism Administration" issued by Beijing Tourism Bureau and Tourism College of Beijing Union University.

major achievements

Zheng Shaowu has unique views on the cooking of Sichuan cuisine. The specialties include "Fish-flavored and Rich Shrimp", "Sanyuan Niutoufang" and "Boiled Fish Slices".

while inheriting the traditional cuisines, Zheng Shaowu actively developed innovative cuisines, among which "Yutu spicy cow's head" won the first prize in the innovation competition. He also constantly summed up his technical experience, and co-edited and published a book "Eating Health from Delicious Food", as well as selected books of Sichuan cuisine, Sichuan-style home cooking, Sichuan-style snacks and Sichuan-style cold food. Let readers know the cooking methods and skills of traditional and innovative Sichuan cuisine, as well as some historical allusions or anecdotes of Sichuan cuisine. I also learned about the long and splendid Sichuan cuisine culture.