Mr. Li, 1960, graduated from Shanghai Cuisine Institute; 196 1 won the first prize of "All-round Knife Skill" in Shanghai's technical competition in, and later won the title of "Whole Duck Out of Bone" for many times; 1972, he cooperated with the famous "Three Brothers of Mohs" in Shanghai, created and developed a large number of new varieties of Huaiyang cuisine together with Mohs, and made Yangzhou Hotel more and more famous in Shanghai. Participated in the first national expert operation appraisal meeting from 65438 to 0983, and was named "Top Ten Excellent Chefs in China". In the same year, he participated in the compilation of the Sino-Japanese Cooking Book, and was invited to Japan to perform China's cooking skills, which was widely praised by Japanese counterparts and made great contributions to the promotion of Sino-Japanese cooking cultural exchanges. 1985 organized the launch of Mojia Cuisine and co-authored the influential Mojia Menu. Therefore, he was invited to perform Mojia Cuisine at China World Hotel in Guangzhou, and was invited to Singapore to participate in cooking performances twice in 1984 and 1985, which caused a sensation in the lion city with his exquisite skills. 1989 was once again invited by Singapore to give lectures in Singapore to teach China cooking skills.