Wang Zhonghua cooking senior technician, senior lecturer of China Cuisine Association, A-level examiner of Chinese cooking, expert of Chinese cooking proposition in national question bank, member of Beijing Beichen senior chef assessment committee, member of China Cuisine Association, lecturer of Beijing cooking senior technician training class of China Cuisine Association and Beijing Catering Industry Cooking Service Research Association, and member of Beijing Food Nutrition Association.

He has successively served as technician assessor of the State Council Administration of Organs Affairs, menu assessor of Qingzhen cuisine representative in Beijing, supervisor of national Qing Palace cuisine organization and senior chef assessor. He has published dozens of cooking articles in China Cooking, China Food, Workers Daily, China Business Daily and other magazines and newspapers, published books such as Nutrition Menu and 280 Taboos of Home Cooking, and participated in the compilation of many China cooking textbooks.