/kloc-A military family born in Youyang, Chongqing in the 1960s. At the father's meaning is to train his son into a soldier, or send him to officialdom. However, at did not follow his father's plan. He began to learn cooking from his mother at the age of 8, and her mother had a great influence on him. When I was young, I began to write poems and became interested in food. Later, he became one of the representative poets of Munger Poetry School in 1980s, and the founder of China catering installation art and performance art.

1984, Ermao and poets Hu Dong, Wanxia and Li Yawei founded the "Mangzhong" poetry school.

1986, Ermao and poet Li Yawei opened their first hotpot restaurant in their hometown.

1992, Chongqing initiated the first fish hot pot, which was named Fish Place. Later, I went to Chengdu, established my hometown in East Sichuan, and made many friends, such as writer Alai, poets Yang Li and Wan Xia, painters He Duoling and Zhou Chunya.

In 2006, Ermao partnered with Kelly in Beijing 798 and opened the first "Tianxia Salt". At that time, Ermao felt that Chengdu's culture was not enough to reflect a wider range of things, and Beijing was more tolerant, including the acceptance of food. Beijing 798 was a very fashionable and artistic place. As a result, "Tianxia Salt" gradually became hot in Beijing literary circle, and later opened a branch in Nanxincang, the granary of the Qing emperor. As a creative food, Ermao actively participated in the development of new Sichuan cuisine. First, I frantically looked up the historical materials, then plunged into the kitchen, carefully cut the materials while pondering, and sometimes restored the original flavor, and sometimes added my own ideas, such as three pepper silver carp, lost wild ducks, Wang Xianzhi spareribs, and two hairs of chicken offal. He also uses special materials, such as compass, pen holder and stainless steel utensils. As a tableware ornament or tableware container. Show originality.

As a food activist, he took an active part in various activities, participated in food culture festivals, filmed a food documentary on Beijing TV, was invited by Hunan Satellite TV's Everyday Up program group to introduce private kitchens as a guest, and became a food consultant for the documentary China on the Tip of the Tongue, together with producer Chen Xiaoqing, making suggestions for the program. During the filming of "China on the Tip of the Tongue 2", the film crew made a special trip to his restaurant "Tianxia Salt" to shoot Sichuan cuisine.

As early as the 1980s, Ermao began to seek roots, pick vegetables and other folk food creative activities. Now he has collected more than 1000 kinds of folk dishes and created a large number of contemporary food poems and essays on food history. Poetry is also his favorite thing in daily life. In fact, mentally, he has a deep attachment to those lost folk dishes, especially the obsession with the recipes of the Republic of China. The secret of the words fried in the recipe is, "take the oil into the pot and burn it;" For him, it is as comfortable as listening to a story.

Ermao has successively set up food columns in New Weekly and China Business News, and published such works as Eating at Home in the Republic of China, Mountain in a Bowl and Mother's Firewood Stove, all of which are his unique views on food.