Xiao Jianming

Xiao Jianming, born in 1956, has a technical secondary school degree and is a first-class cook. He is currently the chief chef and director of Chengdu Piaoxiang, a long-established Sichuan restaurant. In 2004, he was elected as the head of Sichuan cuisine at the first China International Food Festival. He studied under Sichuan cuisine masters Zeng Guohua, Kong Daosheng, Zhang Songyuan and Chen Songru.

Chinese name: Xiao Jianming

Date of birth: 1956

Occupation: Chef

Representative works: Sautéed duck tongue, green pepper Mandarin fish, soy pot kidney, sesame sauce phoenix tail, cucumber and mushroom beef fillet

Education: Technical secondary school

Position: Chef and director of the old Sichuan restaurant Piaoxiang in Chengdu

Detailed introduction

In 1975, he entered Chengdu Rongyuan Restaurant and started his cooking career; from 1976 to 1978, he studied at Chengdu Catering Company Workers’ University; in 1978, he was transferred to Sichuan Restaurant in Beijing and worked in Beijing for eight years. He has hosted many banquets for central leaders such as Deng Xiaoping and Yang Shangkun as well as foreign heads of state; in 1991, he was appointed as the head chef of Chengdu Jinshuiyuan Restaurant; in 1996, he participated in the preparation of the Chengdu Ginkgo Sichuan Restaurant and served as the head chef; in 1997, he was appointed as the veteran Sichuan cuisine restaurant in Chengdu Piaoxiangyuan Chef and director of the restaurant; in May 2000, he was specially invited by the five-star Grand Hyatt Hotel in Hong Kong to host the "Sichuan Food Festival".

He has published articles in "Chinese Cuisine", "Chengdu Evening News", "Chengdu Business News" and other newspapers and periodicals, including "On Famous Chefs", "Thoughts from Sichuan Cuisine", "Sichuan Cuisine" Innovation" etc. Main achievements: Special Prize in Beijing "Huadu Cup" Cooking Competition in 1988; First Prize in Chengdu Cooking Competition in 1999; "Excellent Chef in Chengdu"; In 2000, he was recognized as "Eighteen Celebrities in Chengdu" by "New Weekly"; In 2004, he was elected as the head of Sichuan cuisine at the first China International Food Festival.

Representative works

Stir-fried duck tongue with soy sauce, mandarin fish with green pepper, kidney in soy sauce, phoenix tail with sesame sauce, beef fillet with cucumber and mushrooms, etc.