A lot. Lu Yongliang was born in 1954 and worked in 197 1. He studied under Huang Changxiang, a Hubei culinary master, and now teaches at Hubei Business School. 1987 graduated from China Department of Cuisine, Yangzhou University, Jiangsu Province, with a college diploma. One of the top ten chefs in China, he was awarded the titles of "Chef China", "Senior Cooking Technician", "Senior Manager", "Top 100 Technical Experts in China" and "Super Model Worker in Hubei Province". He was invited to give lectures in Japan, and went to France and South Korea to learn cooking skills from his peers. The mayor of Paris personally awarded a special certificate of honor and went to three European countries (Spanish, Portuguese and Italian) to perform China's cooking skills. In addition, he has served as the executive director of China Cuisine Association, the vice president of Hubei Cuisine Association and the director of Hubei Cuisine Research Institute. Proficient in Hubei Hubei cuisine, bypassing other cuisines, and having a good research on the production of freshwater fish dishes. His representative dishes are "Sea Cucumber Wuchang Fish", "Fish balls in soup", "Crispy fried mandarin fish slices", "Braised abalone wings with Korean ginseng", "Bowl roasted sea cucumber herring", "Pork belly with plum sauce" and ". 1987 published the killing technology of eels, the making technology of orange-petalled fish and the making technology of steamed fish in China Cuisine Research. 1989 published "Crab stuffed oranges and orange fragrant fish in China cooking". From 65438 to 0996, he participated in the compilation of the college textbook "Catering Management", Wuchang Fish Menu and Greater China Menu. Yu Mingshe, born in Yu Ming Society 1956, 197 1 Wuhan Chef Training Class, 1985- 1987, studying in the Cuisine Department of Yangzhou University. 65438-0972 worked in Wuhan Greater China Restaurant, serving as a chef, deputy manager, manager and branch secretary. 1999-2003 transferred to the Tourism Department of Hubei University as deputy director; In 2003, he served as vice president and associate professor of Hubei Institute of Economics. 199 1 was named the youngest national cooking technician; 1998 was awarded the Master of Skills by Hubei Provincial People's Government; In 2000, he won the team gold medal and individual gold medal in the third China Cooking Competition (Tokyo), and was the first chef in Hubei Province to win an award in an international competition. During more than 30 years as a chef, Yu Ming society has gradually formed the unity of cooking form and content. He is proficient in the production of hot dishes, cold dishes and food sculptures, and has unique achievements. Yu Mingshe's representative works include Crab Yellow Back to Fish Belly, Stewed Palace Swallow with Sheep Fat, pigeon eggs Back to King, A Pot of Fresh, Longevity Turtle, The First Course of Jingchu and so on. In April, 2005, Qingdao Publishing House published The Essence of Chef China's Works-Picture Album of Yu Ming Society. In the practice of cooking and educating people, Yu Ming Institute has trained more than 10 "National Best Chef", "National Excellent Chef" and gold medal chefs. Efforts always pay off, and Yu Mingshe's efforts have been recognized by the society. He has successively won the honors of China culinary master, national judge, member of professional committee of China Kitchen Federation and Hubei culinary master. There are many more. If necessary, please contact me at QQ327 198689 for reference:

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