Ma Shitu

, formerly known as Ma Qianmu, was born in January 1915 in Shi Bao Township, Zhongxian County, Sichuan Province. In 1938, he joined the China * * * Production Party, and in 1945, he graduated from the Chinese Department and the Chinese Literature Department of The National SouthWest Associated University. In 1935, he joined the "December 9th Movement" and engaged in the revolutionary activities of the underground party in China. He has successively served as Secretary of the Special Committee of Western Hubei, Deputy Secretary of the Special Committee of Sichuan Kang, Director of the Construction Department of Sichuan Province, Director of the Provincial Construction Committee, Secretary and Vice President of the Party Committee of Southwest Branch of China Academy of Sciences, Deputy Director of the Propaganda Department of Southwest Bureau and Sichuan Provincial Committee, Deputy Director of the Standing Committee of Sichuan Provincial People's Congress, Representative of the Sixth and Seventh National People's Congress, Chairman of Sichuan Federation of Literary and Art Circles, Chairman of Provincial Writers Association, Director, Consultant and Honorary Member of Chinese Writers Association, Vice President and Honorary President of Chinese Poetry Society, and Director of China International Pen Center.

Liushahe

Formerly known as Yu Xuntan, a contemporary poet from chengxiang town, Qingbaijiang, Chengdu, Sichuan, was born in Chengdu on November 11th, 1931, and moved back to his hometown in Huaishu Street, chengxiang town in 1935. I have been studying ancient Chinese since I was a child and doing classical Chinese. In 1947, he entered the senior high school of Chengdu Provincial Middle School and switched to new literature. In 1949, he joined the Department of Agricultural Chemistry of Sichuan University and became more diligent in writing. After the founding of the People's Republic of China, he successively served as the editor of the supplement of Farmers' Daily in western Sichuan, the creator of Sichuan Federation of Literary and Art Circles, the editor of Star Poetry, and the fourth director of the Chinese Writers Association. After that, he specialized in writing in Sichuan Branch of Chinese Writers Association. He is the author of poetry anthology Farewell to Mars and Poetry anthology of Liushahe. His poem "Ideal" was incorporated into the sixth Chinese lesson of the seventh grade in the textbook of People's Education Edition, the sixth Chinese lesson of the seventh grade in the textbook of Tianjin Edition, and the first Chinese lesson of the sixth grade in the textbook of shandong education press. The first volume of Chinese in the seventh grade of the teaching material of Hubei Education Edition is Lesson 11.

Wei Minglun

Neijiang, Sichuan. He has served as an actor and screenwriter of Sichuan Opera Troupe in Zigong City, Sichuan Province, member of Chinese People's Political Consultative Conference, vice chairman of Chinese Drama Association and vice chairman of Sichuan Writers Association. Started publishing works in 198. Joined the Chinese Writers Association in 1988. National first-class screenwriter. He has an essay collection "Bashan Ghost Story" and a film and literature script "Sichuan Good Man". After the Third Plenary Session of the Eleventh Central Committee, Zhong * * * stood out from the crowd, and successively wrote Yi Dare, Four Girls, Pan Jinlian, Sunset on Qishan, Chinese Princess Durando, FACE/OFF, Bashan Scholar (cooperation) and New Year's Eve Chongyang (cooperation) with the innovative spirit of "one play and one trick". Han nationality, a tiger, was born in Chengdu. In 193s, he founded Sichuan Scenery, a literary publication, focusing on journalists and teachers. Since War of Resistance against Japanese Aggression, he has been a member of Chengdu Branch of the Anti-Enemy Association of Chinese Literary and Art Circles, and was later elected as a director. Member of Sichuan Comic Club; Reporter and editor of Sichuan Daily, Minsheng Daily and Xingyi Daily. He has compiled Selected Works of Jia Shusan's Zhuqin Singing (Sichuan People's Publishing House), Zhang Dazhang's dulcimer Singing Art (China Quxie Research Department), Miscellaneous Talks on Sichuan Cuisine (Chongqing Publishing House), and the novel Old Things in Jincheng, etc.

Li Shuren

was born in October 1927. At that time, he was the chairman of Sichuan Gourmet Association, honorary chairman of European Gourmet Association and honorary chairman of Asia-Pacific Gourmet Association. Mr. Li Shuren is broad-minded, funny and humorous, and loves food. In particular, I love colorful Sichuan cuisine and Sichuan cuisine culture that shines with the historical light of Bashu. Over the past 3 years, countless poems and plaques have been inscribed for hotels and restaurants at home and abroad. He also led the compilation and publication of the monograph on food culture of Sichuan cuisine, the guide to food navigation of Eating in Chengdu, the special presentation issue of large-scale food Expo, and the Sichuan album of China Catering Yearbook. He has made outstanding contributions to the inheritance, promotion and dissemination of Sichuan cuisine culture.

Lu Chaohua

is a first-class chef, the first batch of national senior Chinese cooking technicians, director of China Cuisine Association, executive director of Sichuan Cuisine Association, national first-class judge of catering industry, China culinary master, secretary-general of Sichuan Gourmet Association, member of expert group of Sichuan Gourmet Association, and now executive chef and culinary director of Chengdu Jinjiang Garden Catering Co., Ltd. of Jinjiang Hotel. For decades, Lu Chaohua has served as deputy chef, head chef, executive chef, deputy manager, manager and culinary director in the catering department of Jinjiang Hotel, and concurrently served as the leader of the "Dish Innovation Seminar", devoted himself to the innovative research and development of Sichuan cuisine, and served as technical consultant for all restaurants in Jinjiang Hotel, making contributions to the development of Sichuan cuisine.

Zhang Zhongyou

Born in p>1948, he is a super pastry chef and a first-class cook. He joined the work in 1962, and successively served as a chef, chef and manager in Bingxinyuan, Huimin Hotel, Wangpang Duck, Nuli Meal and other hotels and restaurants in Chengdu, a member of the expert group of Sichuan Gourmet Association, a China culinary master, a member of China Famous Chef Professional Committee, a national first-class chef, an executive director of Sichuan Cuisine Association, a Sichuan Sichuan Sichuan cuisine master, an executive member of Sichuan Famous Chef Working Committee, and an honor of Sichuan Cuisine College (junior college). Former head chef of the United Nations delegation in China, now deputy general manager of Sichuan Tan's official restaurant development co., Ltd. and vice president of Tan's restaurant school. Zhang Zhongyou, who has the reputation of "Confucian chef" in Sichuan, has worked in five or six foreign countries for more than 1 years and has rich advanced management experience. He is a top figure in Sichuan cuisine and a rare chef with high comprehensive quality, and has made outstanding contributions to the development of Sichuan cuisine.

Shi Zhengliang

First-class chef, member of the expert group of Sichuan Gourmet Association. Mianyang City, Sichuan Province, was born in Zitong County, Sichuan Province in 1946. He studied Sichuan cuisine and pastry skills under the famous chefs Wei Xingguo and Liu Yongjian in northwest Sichuan, and was directed by the court chef Tang Keming in the late Qing Dynasty. He was the deputy general manager of Mianyang Catering Service Company and concurrently served as the director of the cooking technology training center. He was engaged in catering management and cooking teaching for a long time until his glorious retirement in 26. Now he is employed as a senior technical consultant in Mianyang Jinhai Restaurant, Chongqing Pindaoju and Guangdong Jiahao Food Co., Ltd..

Lan Qijin

Senior technician of Chinese cooking, director of China Cuisine Association, executive director of Sichuan Cuisine Association, honorary professor of Sichuan Cuisine College, member of the sixth and seventh sessions of Sichuan Provincial Political Consultative Conference, now deputy general manager of Jinniu Hotel and expert group of Sichuan Gourmet Association. After more than 4 years of experience in the catering industry, we have always put tradition and innovation at the same time, not only followed the eating habits of Sichuan people, but also paid attention to the scientific nutrition of meals, and organically integrated nutrition, aesthetics and body-building into cooking. He has participated in the cooking, production, management and command of state banquets and large-scale banquets for many times in the hotel, and cooked dishes for them with party and state leaders and foreign VIPs for several times. His superb skills and serious and responsible professionalism have been well received.

Li Wanmin

is a first-class cook and a national first-class judge of catering industry. She is now the deputy general manager of Chengdu Catering Company, the director of Chengdu Sichuan Cuisine Training Center, and a member of the expert group of Sichuan Gourmet Association. In 1972, he joined the work, studied under Chen Tingxing, a famous chef of Sichuan cuisine, and successively served as chef, director of guest house and deputy general manager of the company. In many years of cooking practice, I have always combined inheritance with innovation, learned deeply, mastered the comprehensive techniques of Sichuan cuisine and Sichuan cuisine, bypassed the techniques of Guangdong and Jiangsu cuisine, and been good at management, becoming a versatile person in the catering industry. He has participated in the evaluation of the national cooking technology competition and served as a judge in the evaluation of kitchen technicians in Chengdu. He has published papers and professional technical articles in national and provincial newspapers and periodicals for many times, and taught art with apprentices. Many of his disciples have obtained technical titles above the special level.

Peng Ziyu

China cuisine master, Sichuan cuisine master, member of expert group of Sichuan Gourmet Association, and former secretary general of Chengdu Cuisine Association.

Lu Mingzhang

China service master, national first-class banquet designer in China, director of Chengdu Cuisine Association, technical consultant of Chengdu Longwonton soup restaurant, member of expert group of Sichuan Gourmet Association, and director of service committee of Sichuan Gourmet Association.