Wang, a senior culinary technician in China, a lecturer in Beijing cuisine of China Cuisine Association, an A-level examiner in China cuisine, an expert on China's cooking proposition in the national question bank, a member of Beijing Beichen Senior Chef Assessment Committee, a member of China Cuisine Association, a lecturer in Beijing Cuisine Senior Teacher Training Course of China Cuisine Association and Beijing Catering Industry Cooking Service Research Association, and a 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.