In recent 40 years, from 19 1 1 to 1949, Fan Ji 'an has worked as a chef in Tongfenbao (now Da 'an) Tongshengjing, Sanshengqiao Yixing Garden, Sanshengqiao Taoyuan, Zheng Jie Jingu Garden, Grand Pier Restaurant and Crossmouth Minjiang Hotel. He is modest and prudent, exchanging technical experience with each other and learning from each other. Sometimes I don't hesitate to spend money to buy a special dish cooked by others to taste and learn, and I don't miss every opportunity to learn. Because of his enterprising spirit and continuous improvement of his cooking skills, he is not only proficient in red and white cases, but also very particular about seafood cooking and carved dishes. Besides Sichuan cuisine, he is also familiar with the cooking techniques of Beijing and Shandong cuisine.

In his cooking practice, Fan Ji 'an insists on in-depth study of the origin and characteristics of meat such as pigs, cattle, sheep and ducks and fish such as crucian carp, carp and silver carp, and cooking varies from thing to thing. Such as fish, pond fish, field fish, river fish, pond fish and field fish, are of high and low quality, fat and thin, and different dishes are made by different cooking methods. As a parent fish, with 1.5 Jin fat carp as raw material, it can be tender, fragrant, full of color and taste, and enjoys a high reputation in Ziliujing. Steamed vegetables, barbecued pork and stir-fried vegetables are all strictly operated and strive for perfection. For example, "beggar chicken" and "Dongpo meat" for steamed vegetables, "braised sea cucumber" for barbecued pork, and "kung pao chicken" and "shredded pork with fragrant meat" for stir-fried vegetables have all become his specialties.

Fan Ji 'an is good at summing up experience and persisting in improvement and innovation in cooking practice. For example, soaked beef is cooked with water, mixed with salt, soy sauce, pepper and pepper, dipped in water and served on a plate. In 1930s, he changed the beef soaked in soup into boiled beef. The raw materials and production technology are: beef slices as the main material, Chinese cabbage or lettuce, red and white radish as the auxiliary materials; Mix salt, soy sauce, pepper powder, pepper powder, starch and other seasonings with beef slices, put them in a pot and cook them with Chinese cabbage or lettuce slices, add broth and onion, control the fire, take them out of the pot when the beef is straight and shiny, and pour them with spicy cooked oil. Boiled beef is characterized by tender meat, delicious taste, oily but not greasy, spicy and hot. It is a delicacy with wine and rice, and has become a Sichuan dish with strong local flavor. Boiled beef was selected in China menu 198 1.

From 65438 to 0953, Fan Ji 'an worked as a chef in Zigong Rehabilitation Hospital of the People's Liberation Army (now the May 4th Hospital of the PLA). Although he is over 60 years old, his energy is not diminished, and the nutritious meal is well managed, which has won the praise of the hospital. From 1963, Fan Ji 'an worked as a chef in North China Dining Hall, Chemical City Restaurant, Zigong Hotel and other stores until he retired at the age of 79. In this decade, Fan Ji 'an not only insisted on cooking, but also taught in Chongqing, Chengdu, Leshan, Yibin and other places many times to exchange cooking technical experience. After retiring at the age of 80, he continued to teach technology in the technical training courses of city and district catering service companies, and participated in the evaluation Committee of city chefs, contributing to the selection of technical talents for the catering industry.