Liu Jingxian excavated, inherited and carried forward the food culture, and developed the "Manchu-Chinese banquet".

In order to explore and develop the traditional cooking culture of the motherland, Liu Jingxian studied the multidisciplinary theories such as Nutrition, and combined with years of practical experience, he successively published the newly edited Chef Training Textbook, Lu Mingchun's Famous Cuisine Collection, Diet Menu, Four Seasons Home Cooking Skills and Liu Jingxian's Cooking Art Collection Video (1-6 episodes). The Design Principle and Operation of Medicinal Diet written by him was included in the Proceedings of Asian Medicinal Diet Conference, and the innovation of China's traditional craft-frozen dishes was included in the Proceedings of the First International Cooking Seminar in China.