Born in Beijing in 1957,

Sent to Shandong with his parents during the Cultural Revolution in p>1969;

In p>1978, he was admitted to Jinan Commercial School and stayed there to teach after graduation.

In p>1983, he was transferred to Qilu Hotel as head chef;

In p>1986, he was transferred to Shandong Provincial Tourism Bureau to participate in the establishment of Shandong Cuisine Society, and served as Executive Deputy Secretary-General and Vice President successively;

In p>1992, he served as the president of Oriental Cuisine (now Restaurant Manager and Cooking Artist) magazine;

In p>1992, he led a delegation to participate in the 1st World China Cooking Competition and won 7 gold medals, which was commended by the government.

Oriental Cuisine College was founded in p>1993, engaged in diet education and diet research, and edited and published a number of professional series of teaching materials.

since 1998, it has initiated and hosted five academic seminars on China cooking higher education, and organized the compilation and publication of 23 series of "China cooking higher vocational textbooks".

In p>2, he represented his country in the 2th World Olympic Cooking Competition in Germany, and won the excellent prize.

Since 21, it has hosted six "Oriental Food International Grand Prix"; Among them, the sixth competition hosted in 212 set up the "Yi Yin Academy Award", and famous chefs from 36 countries came to Beijing to participate.

In p>212, Beijing Oriental Cuisine Research Institute was established, focusing on the research on the discipline system construction of food science.

An Introduction to Food Science was published in p>213, which put forward the basic framework of the discipline system of human food science.