1954 was born, and 197 1 year joined the work. 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.