? First, Sichuan cuisine is the first person to write a book.

Liu Jiancheng has never read a book, but he likes culture, thinking and learning. "Egg dumplings, sea cucumbers, fish rolls, duck soup, yipin tofu, beggar chicken, shrimps with hibiscus, steamed fish with feet, baked crispy noodles, etc. , is the representative dish of Liu Jiancheng's "study".

His first book was called Sichuan Recipes, which he co-authored with Hu, who is good at cooking theory. Then, Liu Jiancheng co-authored Popular Sichuan Cuisine, which has been reprinted since it was published in 1980s. After that, Liu Jiancheng also wrote "China Cooking Encyclopedia" and "Medicinal Diet".

Second, I don't want to face the CCTV camera.

Liu Jiancheng, male, 19 14, is a newcomer in Chengdu. 14 years old studied under the famous chef Chen Jishan in Chengdu. He used to be the vice chairman of the National Cuisine Association. 1978 was appointed as senior chef by the provincial government, and was awarded the "Lifetime Achievement Award in Catering" by the Ministry of Commerce in 2006. Since 1970s, Liu Jian has advocated holding various training courses on cooking techniques, and countless people in the catering industry have received his direct or indirect training.

About ten years ago, CCTV produced the album China 100 Chefs, and Liu Jiancheng was selected as the first issue. Liu Jiancheng didn't want to appear in public and refused to be interviewed. After doing a lot of work, he finally accepted an interview in advance for the purpose of "contributing his own experience" and told the whole story of his career. However, when post-production is about to appear, it refuses to appear anyway.

Liu Jiancheng has been obsessed with cooking all his life and has no other hobbies. Although he seldom went out in his later years, he still liked to study with recipes. There are countless books at home, mostly cookbooks. Liu Jiancheng's favorite thing is to cook for a large family.