Hunan cuisine is one of the eight traditional cuisines in China with a long history. The earliest Hunan cuisine can be traced back to the Han Dynasty. The taste of Hunan cuisine has changed greatly, and the selection of materials is also extensive. The practice pays attention to oil and color, pays attention to benefits, and is very distinctive in Chinese cuisine. However, the enduring Hunan cuisine culture still depends on the chef to inherit.

Shi, the godfather of Hunan cuisine, is the first chef to win the title of "Master of Hunan Cuisine" and a leading figure in Hunan cuisine. From 1959 to 1975, Grandpa Mao cooks every time he goes back to Hunan. Died in 2008.

The first master, Xu Juyun, has four auras, namely, China cooking master, Hunan cuisine master, skill master and China catering culture master. He is the first person in Hunan catering industry to win four championships. He is the master of Hunan cuisine, Xu Juyun.

Professor Tan Tiansan was awarded the title of "Master of Hunan Cuisine" on 1997. After retirement, he is still engaged in cooking teaching, giving full play to the residual heat of promoting Hunan cuisine culture.

Wang Moquan, a "celebrity" master, is another peak in the field of Hunan cuisine catering. He has been selected into Cambridge International Who's Who, Contemporary China Who's Who and Hunan Who's Who.

Cao Qiuquan, master of foreign affairs, master of China cuisine, master of Hunan cuisine, national senior culinary technician, national culinary judge and director of Hunan Cuisine Association. Its greatest feature: He was the first Hunan Hunan cuisine master to set foot in Westernization. From 1978, he was appointed as the Chief Chef of the Embassy of China in India, and has been active in foreign-related chef affairs for decades.

Zhang Zhijun, a master of "Second Art", is not a master chef in the catering industry in China, but also a master and painter. Zhang Zhijun is the best among them.

Nie Houzhong, the research master, 1997 was awarded the title of Master of Hunan Cuisine. As an expert in Hunan cuisine, most of the cooking talents he trained have become the main force of Hunan cuisine.

Zhang Lixing, a master of Hunan cuisine, has created a batch of innovative Hunan cuisine, and the high-quality "An Deyu" big steamed buns come from him.

Green Master-Huang Huiming, ambassador of green cooking, is currently the technical director of Deyue Hotel in Chenzhou, Hunan. The new school of Hunan cuisine developed by him has gradually been recognized by the catering industry.

Luo Jixiang, a "multifaceted" master, is a well-deserved all-rounder of Hunan Hunan cuisine.