Comrade Lu Yongliang has won the titles of National Model Worker, Hubei Super Model Worker, China Cooking Master, Senior Cooking Technician and Senior Manager. He was invited to give lectures in Japan, and went to Britain, 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. Comrade Lu Yongliang is proficient in Hubei cuisine and does not learn other cuisines. Representative works include sea cucumber Wuchang fish, crispy fried mandarin fish slices, abalone wings stewed with Korean ginseng, sea cucumber herring stewed in bowls, etc. He has made outstanding contributions to the study of Hubei cuisine. Published papers in professional journals such as China Cuisine Research; 1996 participated in compiling Wuchang fish recipes and greater China recipes; In the same year, he participated in the compilation of the college textbook "Catering Management"; In 2000, he wrote the book "Famous Chefs in China-Cooking Art in Lu Yongliang"; In 2002, he edited the college textbook Cooking Technology. In 2005, he was the editor-in-chief of China Chef's Works * Lu Yongliang Painting Collection.

Participate in the evaluation of the World China Cooking Competition (Japanese Division and Malaysian Division); Participate in the evaluation of the second, third and fourth national cooking competitions; In 2003, he participated in the evaluation of Qiandao Lake Freshwater Fish Competition; Participated in the identification of Shantou famous dishes in 2003; In 2004, he participated in the identification of "hometown of Chaozhou cuisine"; In 2005, he participated in the appraisal of famous hotels in Wuhan Seafood City. It enjoys a high reputation in the cooking industry in the whole province and even the whole country.

Among Lu Yongliang's apprentices, four won the title of "China Chef", three won the title of "Hubei Chef", five won the title of senior technician, and many won gold medals in cooking competitions at or above the provincial level.