Zhang Hui is a professor at the Tourism and Cooking School of Harbin University of Commerce.

Master of Chinese cooking.

In 1988, he participated in the first cooking technology competition in Heilongjiang Province and won the first place in cold cooking. In May of the same year, he participated in the second national cooking technology competition at the Beijing International Hotel and won two bronze medals.

Participated in the 3rd National Cooking Technology Competition in 1993 and won two gold medals.

At the 1996 Asian Winter Games, the design and production of the "Doudou Series Banquet" won the national patent.

In 1998, he went to Taiwan to participate in the 98 Taipei Chinese Food Exhibition.

Won the Special Exhibition Award.

In 1999, he went to Canada to teach Chinese food culture and was awarded the title of Canadian Multicultural World Chef.

In 2003, he participated in the first tour of the China Cooking Kingdom in Guizhou and won the Culinary Stunt Performance Award. In April of the same year, he participated in the first tour of the China Culinary Kingdom in Heilongjiang and won the Culinary Stunt Performance Award.

In October 2004, he participated in the 5th China Food Festival held in Chongqing and won the Culinary Skills Performance Award.

Sun Yurui, Chinese cooking master and national judge.

In 1987, he went to Sapporo, Japan to teach Chinese cuisine.

In 1988, he participated in the cooking competition of sixteen Eastern European countries in Moscow.

Won a gold medal and a silver medal.

From 1992 to 1996, he worked in the United States as a back-office chef for the Chinese Permanent Mission to the United Nations, demonstrating the essence of China's unique culinary skills to government officials around the world.

Currently, he is the executive chef of Harbin International Hotel.