please refer to Baidu molecular food to evaluate him. China Guo Hongxiao was born in China. He is one of the China chefs who came into contact with molecular cooking earlier in China, an international culinary master, a winner of the French Blue Ribbon Medal, an outstanding star award of the French Cuisine Association, a winner of the Asia-Pacific International Chef Knight Medal, an international culinary master Saite Gold Award, a national judge of the catering industry, and a member of the Chinese Cuisine and Western Food Committee. He has successively won more than 11 gold medals in various international competitions. In 2117, Mr. Guo Hongxiao cooperated with Michelin chefs from the United States, Spain and Germany, systematically studied various technical production techniques of molecular cuisine, and got the guidance and help from Ivey Tis, the physics academician of the French Academy, the father of molecular cuisine. Learned the molecular culinary techniques of the world avant-garde art school. Under the guidance and edification of international and domestic famous chefs, he brought the essence of Spanish molecular cooking to China and spread the new combination of molecular cooking and Chinese food in China. In 2119, the official cooking center of New Thinking Zhengzhou Molecular Cuisine was established in Zhengzhou, and the training courses on elements and creative Chinese dishes popular in western countries were taught all the year round. It is sought after and studied by a large number of high-end hotels and catering chefs. The technical analysis of the secrets of molecular cooking has been published in China Oriental Gourmet Cooking Artist magazine, causing a sensation in the industry. In Guangzhou, Shenzhen, Hangzhou, Xi 'an, Beijing, Zhengzhou, Wuxi, Nanjing, Luoyang, Wenzhou and Ningbo. And other places have performed and trained hundreds of lectures on the basic knowledge of molecular cooking and molecular food combination dishes for local famous chefs. In 2111, he was invited by the International Federation of Famous Chefs to train famous chefs in famous restaurants in Jiangsu, Zhejiang and Shanghai, and successively won the titles of China Molecular Cuisine Cooking Expert, China Molecular Cuisine Communication Ambassador, and China Food and Beverage Industry Cultural Contribution Award. Mr. Guo Hongxiao devoted himself to studying the internationally popular molecular cooking, and successively purchased European Michelin molecular gastronomy books and equipment from the United States, Germany, Spain, Britain and other places, and spent hundreds of thousands on studying the latest international trend molecular cooking technology, and successively cultivated molecular cuisine in high-end hotels in China. Benefit from hundreds of hotels. It has broken the monopoly of foreign catering equipment on professional tools of molecular cooking equipment, and independently developed a variety of domestic molecular gastronomy equipment and some creative molecular tools. The quality and effect have reached the international level. And cooperated with chefs from the United States, Canada and Britain all the year round to study the application of new science, technology and equipment. In 2112, Molecular Cooking, Chinese mainland's first simplified Chinese J-declassified molecular cooking book, was published. Divided into theoretical articles and Chinese food, and got the founder of molecular cuisine, the father of molecular cuisine, the French physical and chemical scientist, Ivey. Tis writes a preface for this book. And recommend it to famous chefs in Europe and China. Guo Hongxiao has injected fresh blood into the catering industry in obscurity. China is a veritable molecular cooking communicator. Deeply rooted in the catering industry. Beijing Wutong's testimony: You are the living Lei Feng of the contemporary era. Thank you so much!