Shandong cuisine has a history of thousands of years and occupies a very high position in the catering industry in China. However, to say that food is a dead thing, only those who have passed on the essence of Shandong cuisine from generation to generation can become masters of Shandong cuisine. It is with these masters that Shandong cuisine culture can last forever through their hands.

Cui Yiqing, 1922, a native of Jinan. National Senior Cooking Technician, China Shandong Cuisine Master. He once worked as a chef in the three Shandong cuisines of Jufengde, Huiquanlou and Yanxitang in Jinan. In the years of operation, he systematically and steadily inherited and carried forward the authentic techniques of Shandong cuisine and gradually formed his own unique cooking style; Good at cooking, standing on the stove cooking, paying attention to the heat, good at seasoning and hanging soup.

Wang Yijun, 1933, born in April, is a native of Fushan, Shandong, and now lives in Beijing. He is a national treasure chef and a master of Shandong cuisine. Awarded the title of China Famous Chef (Honorary Award) by the Ministry of Commerce of the People's Republic of China, Beijing Fengzeyuan Famous Chef and China Chef. Known as the "King of Sea Cucumber", he is a national senior culinary technician, a national senior judge in catering industry, a national expert in skill appraisal of Chinese culinary workers, a member of China Famous Chefs Professional Committee, and China.

Zhang Wenhai, Han nationality, born in 1930, Beijinger, national treasure chef, Shandong cuisine master, national senior culinary technician, China culinary master, member of Jinghua Famous Chefs Association, director of the first China Cuisine Association, excellent coach of Beijing Nine-year Technical Competition for Young Workers and National Youth Technical Competition.

Yan Jingxiang, a native of Jinan, Shandong Province, was born in February 1939. He is a leading figure in Shandong cuisine and the winner of the title of "China Famous Chef". In 2005, 66-year-old Yan Lao participated in the 15th China Chef's Festival held in Wuhan, and displayed the Shandong cuisine "Onion and Sea Cucumber", which was auctioned at the scene for 6,400 yuan, making it the most expensive dish among many masters in the Chef's Festival.

Cui Changqing, 1926, from Texas. He is the ninth generation of Texan braised chicken, and a leader in Texan braised chicken production technology. Cui Changqing's braised chicken making skills are superb, and he is proficient in the whole process of traditional 1 1 from slaughtering to cooling chicken, especially the seven unique skills of braised chicken making.

Wang Xinglan, female, Han nationality, 1947, born in Jinan, Shandong Province, is a national senior cooking technician, a master of Confucian cooking in China, a master of China cooking, a master of China cuisine, an international Chinese food judge of the World Cuisine Federation, an international Chinese food master, a master of China food culture, a culinary artist in China, the president of Shandong Cuisine Research Association, the vice president of Shandong Cuisine Association, and a senior member of the professional committee of famous chefs of China Cuisine Association.