Introduction to Master Cheng Weihua:

Cheng Weihua was born in Yantai in 1955. He started working in 1973 and won many domestic and foreign awards. In 1975, he was transferred to Yantai Catering Service School to engage in cooking teaching. A large number of outstanding talents have been cultivated across the country. Won the first batch of Chinese cooking masters and famous teachers (103 nationally recognized by the Ministry of Domestic Trade in 2000), Chinese Shandong Cuisine cooking super master, director of the China Cuisine Association, vice president of the Shandong Provincial Cuisine Association, president of the Yantai Cooking and Catering Industry Association, etc. title.

Having been engaged in the cooking industry for more than 40 years, he has always had one unchanging sentiment: to make the reputation of Shandong cuisine bigger and stronger, and to inherit and carry forward the culture of Shandong cuisine. In order to carry forward the cultural heritage of Shandong cuisine.

Cheng Weihua began to prepare a short video program for the Chinese Shandong Cuisine Lecture Hall in 2017 with the theme of "Old Restaurant Chefs and Old Taste". It lasted for one and a half years and has been broadcast for 103 episodes so far, all by him. Hosted by himself, the program was highly praised by the industry after it was broadcast, and was sought after by food lovers at home and abroad, with a cumulative broadcast count of more than 10 million times.

Cheng Weihua’s early experience:

In 1973, Cheng Weihua, a burly young man with a height of 1.86 meters and a weight of 75 kilograms, had just graduated from high school. He packed up his bedroll and came to the Yantai Railway Station Hotel ( (later Yantai Hotel), officially started his career.

As soon as he entered the kitchen, Cheng Weihua took "food is the most important thing for people, and I am proud of cooking" and "cooking skills are endless, and the most valuable thing is the willingness to climb" as his motto, and always warned himself that he must Work conscientiously and down-to-earth, and vow to rely on your skills to be a good chef.

In 1975, Cheng Weihua became a disciple of Chu Lijian. Chu Lijian comes from Fushan, Yantai, the hometown of Shandong cuisine. He entered the industry in 1958 and is well-known in the industry for his superb skills. There is no shortcut to becoming a great chef. Cheng Weihua quickly became a master in the kitchen with his tenacity, diligence, sincerity and intelligence.