Shi Zhengliang was born in Mianyang, Sichuan, and received secondary education. A first-class chef, a senior culinary technician in China, a national first-class judge in the catering industry, a judge in the third and fourth national cooking competitions, a vice president of China Cuisine Association, and a master chef in China. Now he is the deputy general manager of Mianyang Catering Service Co., Ltd. and the director of the cooking technology training center.
Shi Zhengliang/Kloc-entered the kitchen at the age of 0/4, and studied under the famous Sichuan chef Jiang Bochun and the royal chef Tang Keming in the late Qing Dynasty. Familiar with the cooking skills of Sichuan hot and cold dishes and pasta, good at cooking precious seafood, freshwater fish, bean dishes and imitation meat dishes, bypassing Shandong, Guangdong, Jiangsu, Fujian, Anhui, Hunan, Gongting cuisine and western food. In recent years, more than 200 new dishes have been introduced one after another, bringing together more than 120 little-known Sichuan folk local dishes, snacks and snacks, which is the first "Taibai Poetry Banquet" in China. I have worked in many restaurants and star-rated hotels in China, and have been invited to perform Sichuan cuisine skills in the United States, Switzerland, Sweden and the Philippines.
In recent years, more than 60 professional articles have been published in China Cuisine and other publications. Published the Collection of Innovative Sichuan Cuisine, and participated in the compilation and publication of Innovative Sichuan Cuisine 1 and 2 episodes, Chef China Sichuan Cuisine, Sichuan Tofu, Seafood Sichuan Cuisine, China Sichuan Cuisine, Duck Cuisine and Sichuan Cuisine. Become a master of catering technology and theory. Main honors: 198, silver award of the first cooking technology "Xu Shuibei" competition in Sichuan Province; 199 1, two bronze medals for the cold dish stand and the on-site operation group of the American cooking championship; 1997, Sichuan Provincial Party Committee and Provincial Government awarded the titles of "Top Ten Outstanding Technical Experts in Sichuan Province", "National Commercial Industry Skill Star" awarded by Ministry of Internal Trade and "National Technical Expert" awarded by Ministry of Labor. 1997, selected as "China Celebrity Chef Festival"; In 2000, he was selected into "China Food Culture Network". "China Famous Chef" selected by China Cuisine Association and China Cuisine Federation.
Representative works: fish belly roll with white sauce, first-class sea cucumber, shredded chicken with winter bamboo shoots, first-class tofu, Tianfu Xianzhai, etc.