1949 Dai Long was born in a family of Puning workers in Chaozhou, Kowloon, Hong Kong. His father lives by pulling rickshaws, and there is only a 30-square-meter shack at home. A family of eight people are crowded together, the bed is bunk bed, and they have to knock when they turn around. Dai Long couldn't eat anything advanced and meticulous at that time. Several times a month, my father took his family to eat Chaozhou food stalls, including Puning dried beans, oyster sauce, fish rice and clear water beef bean paste hot pot. The best thing to eat is fat brisket, and then a bowl of soup is finished. In a subtle way, Chaoshan diet is good at cooking seafood, emphasizing soup over oil, advocating lightness and paying attention to health preservation, which unconsciously becomes the basis of Dai Long's cooking concept in the future.

1973, 22-year-old Dai Long took the place of the master and went to a five-star hotel in Bandung as the head chef. At that time, his monthly salary was already several thousand Hong Kong dollars. However, he is not complacent. He thinks this business can be a source of food and clothing for life, but he wants to get ahead in this industry. In 1980s, Dai Long worked as a chef in several five-star hotels. He has become famous, and his vision and ambition naturally extend beyond the kitchen food case. At that time, the chef's status was still very low, and he was sneered at as a kitchen guy.

From 65438 to 0992, Dai Long became the head chef of Li Gang Hotel. There were many celebrities in the restaurant, such as Li Ka-shing, Stanley Ho, Andy Lau, Jackie Chan and Stephen Chow. Dai Long, who has calculation, wrote down the dietary taboos and preferences of every special guest, trying to cater to every meal. Every time I visit Li Ka-shing, his secretary will ask him in advance and tell the old man that he has gout. Seafood, especially shellfish, must not be served on the table. Olive oil must be used, beef and salty ham can't be used. Dai Long also found that Li Ka-shing likes to eat traditional Chaozhou-Shantou dishes and cooked steamed Samui, stewed duck with salted lemon and other dishes for him, which always made Li Ka-shing full of praise.

1mid-997, in order to promote the film "Gourmet", Dai Long specially launched a table of gourmet banquet during the publicity tour, and the most precious ingredient used was crab. Dai Long didn't choose the expensive Napoleon wrasse or Star Spot, but found another way and chose the "yellow-haired fish" commonly used in food stalls to cook soy sauce.

From 65438 to 0997, Dai Long went to Shenzhen Mission Hills Golf Club as the executive chef. He likes to speculate on the principle of food, and Meng Xing (nicknamed "Carver"), who calls himself the "methodology" of diet, hit it off immediately after he met in Hong Kong. After eating a lot, Mr. Diao, who has a special liking for beef, bought the recipe of "gourmet beef brisket" at a sky-high price of 5 million yuan as the main course of his restaurant.