Gao Naizhi (1914-1991), a native of Wujing West Village, Wujing Town, relied on his experience as a cook for Mr. Zhang Meiwu and his mastery of the "whole sheep mat" method to continue and develop to meet the needs of society.

From 1979 to 1984, he accepted invitations dozens of times and went to places such as Shengli Coal Mine, Wujing Supply and Marketing Cooperative Hotel and Linqu County Guest House to make "whole sheep banquets" for some special customers and guests.

In the spring of 1985, the Shandong Provincial Supply and Marketing Cooperative issued a document on "developing local famous foods and activating the rural economy." Master Wang Guangcheng, who was working as a chef at the Wujing Supply and Marketing Cooperative Hotel, realized that "Quan Yang Xi" is a brand with broad development prospects.

Famous local delicacies, with his superhuman cooking skills of concentration, diligence, hard work, reading books and asking questions, he has been studying, sorting and perfecting them for more than 20 years, and gradually developed the traditional "whole sheep mat" into "

"Full Sheep Feast", a historic change from "Wujing All Sheep Feast" to "Linqu All Sheep Feast".

Wang Guangcheng, (born in 1959), a native of Xidahe Village, Wujing Town, is a senior Chinese cooking technician and a master of Chinese cooking.

He has been studying under the famous chef Wang Hongwen since he was 18 years old. He is studious and diligent in practicing kung fu, and has won the love of Master Wang. He was driven by the development and improvement of the local famous food "Quan Sheep Feast" and became very interested in it.

He studied under a master and visited Master Gao Naizhi's home many times for advice. Wang Guangcheng's studious spirit moved Master Gao, and he taught Wang Guangcheng the traditional method of "whole sheep mat".

After several years of painstaking research and multi-faceted practice, Wang Guangcheng further improved and developed the "whole sheep banquet" on the basis of mastering the original preparation of the dish.

Wang Guangcheng discovered the original 24 parts of the whole sheep that were used in dishes, and innovated them into 30 parts, and developed 6 parts of the sheep, such as sheep eyes, tendons, sheep bones, eyelid meat, sheep marrow, and nasal cartilage. The dishes were made from the original dishes.

Serve in bowls instead of on plates.

Due to the enlarged container, it is not possible to use only one sheep when serving small portions, such as lamb ears, eyelids, etc.

Created and renovated the original 72 dishes to 128 dishes; standardized the names of each dish, such as naming the original "Stir-fried Lamb Lips" as "Braised Mountain Sea Cucumber"; "Steamed Lamb Brain" as "Snow"

"Feng Dian Cui"; "Cold Salad Baiye" is named "Thousand Layer Waves"; "Spicy Lamb Tripe" is named "Babao Jinbao"; the newly developed mutton marrow is named "Fried Silver Bars" according to different cooking methods.

""White Jade Ruyi" and so on.

From sheep head to sheep tail, from sheep spine to sheep hooves, various dishes cooked from different parts are given wonderful names according to their parts. Although they are whole sheep dishes, there is no name with the word "sheep". Another example is

The sheep's ear can be divided into three sections: upper, middle and lower. Three dishes can be made in three parts, that is, the tip of the sheep's ear can be used as "Yingfan"; the middle of the sheep's ear can be used as "Double Phoenix Cui"; and the root of the sheep's ear can be used as "Dragon Gate Corner"

Waiting for the name of the dish, the name is auspicious and has various meanings. In addition, the selection of ingredients for each dish of the whole sheep feast is exquisite. The top-quality black goat from Qingshi Mountain.

From slaughtering to binning, the procedures must be gradually straightened out, and the cooking methods of slices, dices, shreds, and strips can be achieved, including boiling, mixing, popping, simmering, and rinsing (it can also produce highly nutritious dishes with a mellow taste and fresh texture.

The whole lamb dishes made with "Whole Lamb Soup" are soft, light, medium-flavored, sour, spicy, harmonious, neither fishy nor smelly, crisp, tender, and delicious.

The visual naming, pleasing to the eye, scientific change, and the right time have made the past "all-sheep feast" develop into an "all-sheep feast" in a real sense.

Through the development and innovation of Wang Guangcheng, the "whole sheep feast" has appeared in front of people with a new look. With the development of the economy and the prosperity of tourism, it once spread the reputation of "watching the red leaves in Linqu and eating all the sheep to become a whole sheep".

Wang Guangcheng's name also became famous.

In the early summer of 1991, Wang Guangcheng participated in the food show held by the Shandong Provincial Supply and Marketing Cooperative in Jinan on behalf of the Weifang City Supply and Marketing System, and received unanimous praise from experts and connoisseurs.

That year, the Provincial Supply and Marketing Cooperative Catering Service Company held a "Linqu Whole Sheep Banquet" production workshop at the Weifang City Supply and Marketing Cooperative Guest House. Wang Guangcheng gave a lecture on the main methods of making 16 cold dishes and 64 hot dishes in the "Whole Sheep Banquet".

More than 30 people from the province participated in the study.

In this workshop, the "Wujing Whole Sheep Feast" was officially named "Linqu Whole Sheep Feast".

It was broadcast several times in the "Year of the Sheep" column of "Weifang TV", and was also reported continuously in "Weifang Daily" and "Weifang TV". In 1998, the "Guangcheng" brand "whole sheep soup" produced by Wang Guangcheng was sold by Shandong Province.

The Trade Department awarded it "Local Famous Snack", and the "Guangcheng" brand "Whole Sheep Feast" created by it was rated as "Local Famous Snack" by Weifang Municipal Trade Bureau and Weifang Municipal Labor Bureau.

In 2006, the "Guangcheng" brand "whole sheep feast" was rated as "Shandong Famous Banquet" by the Shandong Food Culture Association; in the same year, Shandong TV reporters came to Qu Guangcheng Hotel to conduct a comprehensive recording of the production method of the "whole sheep feast".

And the "Guangcheng" brand "Whole Sheep Feast" was continuously reported in the "Agricultural Science Channel" Tourism 365 column.

"Linqu Whole Sheep Feast" has been included in the 25th series of "Linqu Literary and Historical Materials" in 2006.

Linqu Whole Sheep Feast is newly opened. It shines like an artistic star in our food culture in Qucheng.

It is worth mentioning that in the mid-1980s, Wang Zhaohai, Wang Guangcheng’s younger brother, who also worked at the Wujing Supply and Marketing Cooperative Hotel and later served as a special first-class chef at the Linqu Grand View Garden Hotel (they once worshiped Wang Hongwen, a famous fish banquet master), worked at

Since June 1994, he has systematically introduced the preparation method of "Whole Sheep Feast" in "Linqu Information News", which has played a role in promoting the development and promotion of "Linqu Whole Sheep Feast".