Qian Yibin is a top chef in the chef world.

Qian Yibin is one of the top ten chefs. He was born in a family of chefs, the eldest son of the family, his father is a generation of famous chefs, the two brothers grew up by their father's inculcation and endowed with the talent to become a chef has been made. Qian Yibin is one of the few young chefs, with less time beyond the footsteps of predecessors to pay not only the word can be wrapped up in the hard.

The learning process from imitation to the creative period is a leap, he often felt poor imagination, bottleneck breakthrough is particularly important, he chose to blend Chinese and Western cuisine characteristics, combined and improved out of the new school, the growing progress of society, across the ocean to a variety of other countries to eat and drink gradually be accepted by the people, the creative cuisine has become a wave of popularity can not be resisted, Qian Yibin grasped the opportunity to countless national The inspection, and with the U.S. Department of Agriculture and Trade has a lot of cooperation, laid his creative dishes in the pivotal position.

Qian Yibin creative cold dishes

"Prince of sauce" Qian Yibin following the "Qian Yibin creative plate style", the launch of the creative cold pots, including personal cold pots of creative works of more than 60, combined with the comments of celebrities, suitable for the vast number of professional cooks to collect learning.

Published "Shanghai new wave dishes" "Shanghai new wave dishes sequel" "specialties" "special cold dishes" "special noodles" "abalone, shark's fin, bird's nest and ginseng" "Shanghai Wangdian signature dishes" "flowers and fruits dishes" "Qian Yibin Creative Plate Decorations" and so on more than a dozen monographs. In the "Chinese Cuisine", "Sichuan Cuisine", "Famous Chef", "Culinary Gallery", "Food and Wine", "Oriental Gourmet", "Xinmin Evening News", "News Noon", "Gourmet Guide", "Gourmet Journey", and other domestic more than 20 gourmet media, professional magazines, published more than 500 articles.