Qian Yibin is a top chef in the chef world.

Qian Yibin is one of the top ten famous chefs. He was born into a family of chefs, the eldest son, and his father was a famous chef. It was natural for the two brothers to become chefs due to their father's influence and talent. Qian Yibin is one of the few young chefs who has surpassed his predecessors in less time and has done more than can be summed up by the word "hardship".

The learning process is a leap from the imitation stage to the creation stage. He often feels that his imagination is poor and pitiful. Breakthroughs in the bottleneck period are particularly important. He chose to integrate the characteristics of Chinese and Western dishes, combining and improving them to create a new style. , society is progressing day by day, and various foods from other countries that have traveled across the ocean are gradually accepted by people. Creative dishes have become an irresistible trend. Qian Yibin seized the opportunity, visited countless countries, and cooperated with the United States There have been many cooperations with the Ministry of Agriculture and Trade, which has established his pivotal position in creative cuisine.

Qian Yibin's Creative Cold Dishes

"Prince of Sauce" Qian Yibin launched the creative cold dish after "Qian Yibin's Creative Plate", which includes his personal cold dish creations There are more than 60 works, combined with comments from famous experts, which are suitable for collection and study by professional cooking enthusiasts.

Published "Shanghai Trendy Cuisine", "Sequel to Shanghai Trendy Cuisine", "Special Dishes", "Special Cold Dishes", "Special Noodles", "Abalone Wings, Swallow Tripe and Ginseng", "Shanghai Popular Store Signature Dishes", "Flowers and Fruit Dishes" ” and “Qian Yibin’s Creative Decoration” and more than ten monographs. In more than 20 domestic restaurants including "Chinese Cooking", "Sichuan Cooking", "Celebrity Chefs", "Culinary Art Gallery", "Food and Wine", "Oriental Food", "Xinmin Evening News", "News Afternoon", "Food Herald" and "Food Tour" Published more than 500 articles in media professional magazines.