1968 ——1972 Ma Kai restaurant chef.
1973 ——1985 worked as a chef and manager in Ma Kai restaurant.
1986 ——1989 worked as a chef and manager in Quwa restaurant.
1990 ——1997 worked in the food and beverage department of Labor Building as a chef and manager of the food and beverage department.
1997 works in the skills training and development department of the education and training center of the Ministry of Labor and Social Security.
1975 Participated in the Beijing Cooking Competition and won the first place in South China. Cold meat comes second.
After 1979, he served as the judge of Beijing Cooking Competition for many times.
1987 presided over the development of "Dog Meat Banquet" and won the first prize of scientific and technological achievements of Xicheng District Association for Science and Technology.
1988 presided over the development of "Autumn Chrysanthemum Banquet" and developed 20 dishes with chrysanthemum as the theme. Won the first prize of scientific and technological achievements of Beijing Association for Science and Technology.
1992 was hired as a cooking professional teacher and senior appraiser in the central state organs.
1993 was employed by the Royal Dutch Restaurant Association to give a one-year cooking lecture in the Netherlands.
1994 served as the chief judge of "Dutch Chinese Cuisine Competition" and "European Chinese Cuisine Competition".
1995, 1998. In 2003, he served as the judge of the cooking competition of the central state organs.
1997 Judge of "International Competition of Chinese Cuisine in Asia" in Thailand.
1997 was hired as a professional skill appraiser of cooking.
1999 Judges of Beijing Cooking Competition.
1999 was hired as the first batch of national judges by the organizing committee of the 4th National Cooking Competition.
1999 was hired as a senior appraiser of the central state organs.
1999 was hired as a judge in Shijiazhuang and Wuhan of the 4th National Cooking Competition.
He is also the director of the Beijing branch.
After 1999, he served as the judge of the Eight-Party Food Sanctity, Whole Food Beauty and Love Taste Cooking Competition for 68 times.
In 2000, he was recommended as a famous chef in China by the Cuisine Association of the central state organs.
After 200 1, more than 40 multimedia teaching courseware were designed and produced. Among them, cooking aesthetics, seasoning skills, food safety, nutritional catering and so on have been used as training courses for senior cooking technicians many times.
In 2002, he won the gold medal in Taiwan Province Food Steamer Challenge.
In 2002, he served as deputy director of China Cuisine Expert Committee.
In mid-2002, he was hired as a member of the Expert Committee by the National Association for Nutrition Promotion of Primary and Secondary School Students.
In 2003, he was appointed as the judge of the 5th National Cooking Competition.
In 2004, he was hired as a judge of the international cooking competition.
1994, he compiled two books, The Complete Solution of Hunan Cuisine.
1995 "cold dishes, illustrated, complete solution to recipes" won the excellent book award of National Tourism Publishing House.
1999 is responsible for the formulation of national standards for nutrition caterers and the compilation and organization of teaching materials.
In March 2002, he wrote a book "Balanced Diet Menu" for rural radio schools.
In 2003, in order to fight against SARS and improve human immunity, he wrote 68 nutritional recipes.
In 2005, he was awarded the Best Cooking Theory Award by China Cuisine Association.
In 2006, he served as the deputy editor-in-chief of the national chef vocational teaching material.
In 2007, he was awarded the Golden Cup Award of China Chef.
20 12 was selected as "national chef" in March.