Wu Yusheng (1913-2013.11.12), male, born in Suining County, Sichuan in 1913, is a national treasure cooking master, a master of Sichuan cuisine, a national senior cooking technician, a Chinese celebrity chef, a member of the Beijing Celebrity Chefs Association, China Member of the Culinary Association, director of the Beijing Culinary Association, judge of the National Famous Chef Technical Performance Appraisal Committee, and former famous chef of Emei Restaurant in Beijing. Proficient in Sichuan cuisine, he is especially good at making and using soup skillfully. While inheriting the fine traditions, he also has his own insights and has cultivated a large number of highly skilled cooking talents for the society. They are spread all over the country, as well as from ethnic minorities, overseas Chinese, and countries such as Japan. area. Representative dishes include roasted beef cubes, roasted pig head with bean dregs, prawns with watercress, roasted mushroom and cloud legs, stir-fried shredded beef, boiled beef, golden roasted shark's fin, boiled cabbage, etc.