He has served as Sichuan Cuisine Consultant, Chef China, Sichuan Cuisine Consultant and Gold Medal Chef. His works include Chef's Shop, Sichuan-style cold dishes, quantitative promotion law of catering, three-level rejection system of restaurants, and ten thousand yuan analysis of catering industry, etc., which are published in Oriental Cuisine, Chef China, Sales and Market. In 2008, he won the most authoritative and honorable honor of "China Restaurant Celebrity" in China Restaurant Celebrity Forum. In 2009, he also served as the deputy director of Yi Yin Ceremony Organizing Committee, the referee of the 2nd International Green and Healthy Cooking Competition, the referee of the 3rd International Local Cuisine Cooking Competition, and the finalist of China International Famous Chef in 2009. 20 10 won the highest contribution award of the Asian Chinese celebrity chef summit, was awarded the "man of the hour" by IFBA International Catering Association, and served as the chief referee of the 20 10 superstar chef food show finals. At present, he is an expert of China Cuisine Culture Communication Center (zgc), executive chairman of World Chinese Healthy Diet Association, chairman of Sichuan Xiang Catering Management Co., Ltd., secretary general of Mianyang Microfilm Association, member of China Microfilm Open Platform Committee, permanent director of Hong Kong Catering Association and general manager of Sichuan Zizhu Liquor Industry.