Zhang Penteng Chinese culinary masters, hotel and catering industry national level judges, China lei plan new research institute. 1987 has participated in and edited "Chinese cook", "new school of liao cai", "innovative northeastern lei", "the northern home cooking recipes", "liao dong hong lu feast", "sauce five flavor workshop", "halal delicious 365", "65 smoked brine sauce dishes", "home cooking food lei canon", More than 120 books such as "Fresh Supermarket Homemade Lai" series, and in the "Chinese Cuisine", "China Food", "Catering World", "Oriental Gourmet", "Chinese Chef", "Ⅸ dietary science" and other magazines and newspapers published more than two hundred essays and innovative Lai products. 2001 went to the Taipei Chinese Cuisine Exhibition, was awarded the "Culinary Superb" Golden Tripod Cup; November 2002, the Chinese Cuisine Exhibition was held in Taipei, Taiwan, and was awarded the "Golden Tripod Cup". In November 2002, he was awarded the honorary title of "Master of International Culinary Arts" and "International Gourmet Judge" by the International Hotel and Restaurant Association and the China Hotel Association. In 2003, he became the "Internationally Certified Executive Chef"; in 2004, he was awarded the "Golden Image Award of China's Hundred Outstanding Industry Innovators", and was named the "Outstanding Professional Manager of China's Hotels"; in July 2005, he was awarded the "Doctorate Degree" by the China Academy of Leadership Sciences; in July 2005, he was awarded the "Doctorate Degree" by the China Academy of Leadership Sciences. In July 2005, he was awarded "doctoral degree" by China Academy of Leadership Sciences; in March 2006, he was selected as an expert of China's catering industry; in February 2007, he was awarded "special honorary prize" by China Hotel Managers Network. He is now the deputy general manager of Shenyang Holiday Mansion Co.