Qiangmugen (193 1-2006), 193 1 was born in a culinary family in Minhou county. /kloc-started studying at the age of 0/2,/kloc-0 was awarded the first national first-class chef in 1978, and/kloc-0 was awarded the title of "first-class chef" in 1983. He has studied in Singapore, Malaysia, Japan, South Korea, the United States, Hongkong, Taiwan Province Province and other countries and regions. 1996 won the "National Chinese Skills Award" and was named "China Chef" in 2000. In 2006, the "Master of Fujian Cuisine" died of illness. As a great contributor to the fragrance of Fujian cuisine at home and abroad, his achievements will be remembered by Fuzhou people. Comrade Qiang Mugen is proficient in all the cooking techniques of confusing dishes, bypassing Cantonese cuisine, and is especially good at knife work. The raw materials he has treated are neat in length and uniform in thickness, with unique skills such as cutting flowers like pears, cutting slices like paper and cutting silk like hair. Familiar with the variety, origin, nature, use, storage method and foaming processing technology of various delicacies. Can fully and reasonably use all kinds of raw materials. He can recite more than 2000 recipes. Can arrange the menu according to people, time and place, design dishes according to the age, occupation, customs and tastes of the guests, combined with the season and supply. And pay attention to color, fragrance, taste and shape, so as to be silk, strip, grain, block, roll, stir-fry, stir-fry, weld and fry. All of them were interspersed appropriately, which opened the eyes of the attendees and made them full of praise. Because of his superb skills, Fuzhou Hotel, the predecessor of Fuzhou Hotel, has become an important reception unit in provinces and cities.

Since 1957, he has often been invited to manage Fujian cuisine and receive important Chinese and foreign guests. Because of his superb skills, he won the title of senior chef for the first time in 78. In 9 1 year, he was awarded the title of senior technician, and in 94, he was awarded the honorary title of Fujian culinary master. Traditional Fujian cuisine is mostly sweet, oily and high in fat. In view of this, Qiangmugen has been committed to reform since the 1950s. /kloc-in the 1960s, he was invited to Guangzhou Nanyuan Restaurant to take charge of Fuzhou Pavilion. During this period, he learned from others and formed a strong school in Fujian cuisine. Strong root vegetables are famous for their lightness, low salt, low sugar, low fat and rich nutrition, and have been recognized by people from all walks of life at home and abroad.

In the 1980s, he boldly reformed the world-famous Fujian head dish Buddha leaping wall, transforming the high-fat and high-cholesterol Buddha leaping wall with animals as the main raw material into a traditional seafood Buddha leaping wall. 1980, he visited Hong Kong as the main member of Fuzhou chefs' delegation, where he performed Fujian cuisine and launched the Buddha Leaping Wall, which shocked Hong Kong. 1984, he went to Beijing to host a state banquet. After the reform, Buddha jumps over the wall and becomes the chief of the state banquet hosted by US President Ronald Reagan. Every dish at the state banquet was broadcast to all parts of the world by satellite, which once again set off a Chinese food fever. Later, Qiangmugen was called by Beijing chefs to a state banquet of Fujian cuisine for many times, and received Nakasone Yasuhiro, Sihanouk and other distinguished guests.

With the increasing popularity of Qiangmugen and Fuzhou's opening to the outside world, there are more and more foreign guests, Hong Kong businessmen and Taiwan compatriots coming and going. In order to meet this need, the municipal government decided to rename Fuzhou Hotel Fuzhou Hotel, with Qiangmugen as the general manager and catering department, and Qiangmugen carefully presided over every banquet and warmly received every guest. He has received many Chinese and foreign distinguished guests such as Citibank, Associated Press, AFP, Reuters, DPA, UNESCO, North Korean military delegation, Lufthansa, Hong Kong Chamber of Commerce, and counterparts in Taiwan Province Province, and all of them have been highly praised. Many distinguished guests asked to see the charm of Qiangmugen and take a group photo with it as a souvenir. The reputation of Shuangqiang Restaurant has also risen, making it a place for holding important banquets in Fuzhou. Since February 2, the turnover of restaurants has increased? From 70,000 to 300,000, Fuzhou Hotel ranks among the top 50 catering industries in China. The superb skills of strong wood roots have enabled enterprises to achieve remarkable economic and social benefits. Qiangmugen was also invited to perform Fujian cuisine in Hong Kong, Singapore, Malaysia and Japan, and received rave reviews wherever he went. It has made great contributions to promoting the culture of Fujian cuisine, improving the status of Fujian cuisine and enhancing friendship.

Qiangmugen cares about the next generation and is committed to cultivating successors. He treats his students like a strict teacher and a loving father, and passes on his skills to the next generation without reservation. Chen, Wang Deguan, Qiang, Lin, Ni Yueqin and others who followed him all became first-class chefs, and some were senior technicians and masters of Fujian cuisine. In addition, Qiangmugen has trained thousands of students through training courses, and hundreds of them have become senior chefs. These talents are distributed all over the province and are the technical backbone of Fujian cooking. Among the successors trained by Qiang Mugen, Qiang and Zheng Minna both won gold medals in national competitions. Qiangmugen actively participated in activities such as job title evaluation of social cooking technology competition. He suffers from heart disease and high blood pressure, but he insists on taking part in cooking.