Yang Weixiang is the permanent president of the Hong Kong Catering Management Association, the catering manager of the French Gastronomy Association, and a member of the training committee of the Chinese Culinary Institute.

He is currently the chief lecturer of several catering industry management courses. He is committed to training talents in the catering industry. He has written columns for many newspapers and magazines in Hong Kong and has written extensively.

Lin Changzhi, a shark fin family member, is the person in charge of a large shark fin company in Hong Kong, a lecturer of the "Seafood Dried Goods Class" of the Professional Training Department of the Hong Kong Tourism Association, and has been invited to give special lectures at famous institutions such as the Chinese University of Hong Kong and the Urban Services Department Training Institute.

Zhao Piyang is an expert on cooking techniques and has written books such as "Seafood Food" and "The Essence of Cantonese Cuisine".

It once opened a cooking school with many students.