First, he inherited family traditions, and then he learned from others' strengths, forming a unique cooking style.
In 1997, he was included in the "Who's Who in the World" by the Chinese and Foreign Celebrity Research Center.
In 1998, he was included in "Chinese Achievers" by Asia Pacific International Publishing Co., Ltd.
In 1998, he was included in "World Famous Chefs" by the editorial committee of Hong Kong's World Famous Chefs.
In 1998, he was included in "China Expert" edited by the Cultural Affairs Bureau.
In 1999, he was included in the "Chinese Talents Collection" by the Chinese Talent Research Center.
In 2000, it was included in the "Dictionary of Chinese Expert Names" signed by Chairman Li Peng.
In 2002, he won the "World Chinese Person of the Year" award.
In 2002, he won the "World (China) Culinary Master" certificate in the evaluation of the China Famous Stores, Famous Chefs and Famous Dishes Committee.
Ren Chaozhou City Radio hosts the "Gourmet Supermarket" column every Tuesday.
In 2003, "Baihua Dried Squid" was an innovative Chaozhou dish and won the title of "Chaozhou Famous Snack".
In 2006, he served as the general consultant and guest host of the "Food is the Sky" column of Chaozhou Radio. Each issue introduces a dish and introduces new recipes every issue. The recipes are simple, nutritious, fashionable and easy to learn.
After the program was broadcast, it became popular in the market, and housewives rushed to imitate it. The food was expensive for a while.
As of 2008, this program has been broadcast for more than 700 episodes, and he has no less than 400 recipes.
Mr. Lin Dunxu commented: "Teacher Fang seems to have endless recipes in his brain." The new Chaozhou cuisine invented in 2007 won the first place in Chaozhou Radio and Television Station's "Top Ten Dishes for the New Year and Spring Festival".
In 2009, Hong Kong China Travel Publishing House published his book "Chao Cai Jade".
88 Chaozhou cuisine recipes are collected, including three major categories: vegetables and beans (17 dishes), livestock and poultry (19 dishes), seafood (19 dishes), and one fine cuisine (33 dishes).