Loyal to the party's education, he has made great contributions to cooking education. Over the past 20 years, more than 3,000 trainees have been directly trained, covering more than 30 provinces and regions in China. Among them, dozens of people participated in the national cooking competition and won gold, silver and bronze medals. Dozens of people were sent to work abroad, and more than 500 people were awarded the title of National senior chef. Over the years, he has successively edited business monographs such as China Northern Cookbook, Chinese and Foreign Seasoning Encyclopedia, China Famous Chef Skills Expo, and Essays on Excellent Teaching Experience in Teaching Reform. At the same time, he also participated in the compilation of national cooking textbooks such as Basic Knowledge of Cooking, Cooking Technology, Yantai Menu, Cooking Practice Tutorial, 100,000 Why to Eat and Wear, Selection of Famous Chefs and Dishes in China, Chinese Food Carving, Family Food Carving and Cold Fighting, Selection of Cooking Knowledge, and Collection of Food Carving, and incorporated them into the Food Carving Collection. His deeds have been included in Yantai Cuisine, Who's Who of Chefs in China, Dictionary of Contemporary Senior Professionals in China, Biography of Experts in Encyclopedia of China, Who's Who of World Famous Chefs, etc.