Xiantao has 10 China chefs, 15 Hubei chefs and 20 Hubei chefs. So many masters and famous teachers gather in Xiantao, which is extremely rare in similar cities. Xiantao has hundreds of senior cooking technicians and technicians, and its strong technical force has laid the foundation for the inheritance and development of Mianyang Sanzheng.
Li, 58, is from Xiantao, Hubei. China is a culinary master, the chief technician of Hubei Province, a senior appraiser of vocational skills appraisal in Hubei Province, one of the top ten culinary masters in Hubei Province, a leading figure in 20 14 industry in Xiantao City, the president of Xiantao Cooking Hotel Industry Association and the president of Mianyang Sanzheng Association in Xiantao City. 1995 10 in the third cooking competition in Hubei province, his steamed sweet and sour mandarin fish with powder and steamed turtle with bone won the gold medal. 2065438+September 2002, was named as the representative inheritor of Mianyang three steaming skills.
Yu, 65, from Xiantao, Hubei. Hubei cooking master, senior cooking technician, consultant of Xiantao cooking hotel industry association. From 65438 to 0966, he studied under the famous steamed vegetable chef Qi Jinhai. He has worked for more than 40 years. He regards cooking as his life, constantly learning and diligent in research. He is proficient in piano, chess, calligraphy, painting and bonsai, and now he is full of peaches and plums, and Li is one of his proud disciples.
Li Houquan, 45, is from Xiantao, Hubei. Senior technician and China cooking master. Director of Hubei Food Hotel Industry Association and Deputy Secretary General of Xiantao Food Hotel Industry Association. He studied under China cooking master Meng Jiyuan, and was good at making fresh hubei cuisine, aquatic products and innovative steamed rice. 1997165438+10. In the fourth cooking competition in Hubei Province, his "Mianyang Three Steams" won the silver prize for hot dishes. 20 13 12, in the fifth national freshwater fish cooking competition, his "Steamed Frog Fish with Powder" won a special gold medal. His "Mianyang Third-rate" has been broadcast on CCTV 2 Financial Channel and Inner Mongolia TV Station "Snacks Search the World".
Wei Tiehan, 40, from Xiantao, Hubei. Hubei culinary master, senior culinary technician, director of Hubei Cuisine Association, and deputy secretary general of Xiantao Cuisine Association. He studied under China cooking master Li, and was proficient in Hubei cuisine, bypassing Guangdong cuisine, Sichuan cuisine and Hunan cuisine. And have an in-depth study on the production of freshwater fish dishes. In 2005, at the fourth cooking competition in Hubei Province, his "Steamed Meat with Chrysanthemum Powder" won the silver prize. 20/KLOC-In May, 2004, in the 7th National Cooking Skills Competition (Beijing Finals), his "Steamed Squirrel in Powder" won a special gold medal. As the mainstay of a new generation of chefs in Xiantao, he has repeatedly represented Xiantao in Guangzhou, Beijing, Sichuan, Changsha and other places for technical exchanges and promoted Mianyang Sanzheng series dishes.