Bai Changji, Chef Bai, is a senior cooking technician, a master of medicinal diet in China and a world master of gourmet medicinal diet. From 65438 to 0974, he studied in the kitchen and worked in Beijing Xisi Snack Bar, Beijing Yuan Kui Pavilion, Wuzhou Hotel, Huainan Tofu Banquet, Xinmanlou, Libo Royal Restaurant, Taimiao Palace Museum and other units. Now he is the executive chef of Fangzhuang Nanbei Catering Company, under the guidance of Mr. Gao Guolu, Chef Wang, Zhu Zhenya and Xu.

Beijing yearbook

Master Bai Changji, who is quite famous in Beijing and enjoys the title of "Beijing Tofu White", is impressively listed in the newly published "Beijing Chronicle-Food Service Chronicle".

Bai Chang's stunt of "covering her head and cutting tofu" has a lot of stories in Beijing. He is also the author of Tofu Kingdom, which sells well all over the world. The tofu made by Bai Changji is white and delicate, fresh, smooth and delicious, suitable for all ages; It has neither the bitter taste of north tofu nor the astringency of south tofu, and has a unique flavor and excellent texture. He can cook more than 200 kinds of tofu dishes, which is the best in Beijing. Bai Changji is now the executive chef of the "North and South Family" restaurant.

Chronicle of Beijing-Chronicle of Catering Service is the first chronicle in Beijing history, written by many experts and recently published by Beijing Publishing House. It records the development of Beijing catering service industry in various historical periods, especially the development of China since the implementation of reform and opening up in the late 1970s. In particular, it embodies Beijing's profound food culture, is a microcosm and representative of China in this industry, and also shows a beautiful scenery of Beijing's urban prosperity.