A lot. Lu Yongliang was born in 1954, and 197 1 year. He works under Huang Changxiang, a master of Hubei cuisine, and now teaches in Hubei Commercial College. 1987 Graduated from China Department of Cuisine, Yangzhou University, Jiangsu Province, with a junior college diploma. One of the top ten chefs in China, he has been awarded the titles of "China Chef", "Senior Cooking Technician", "Senior Manager", "National Top 100 Technical Experts" and "Hubei Special Model Worker". Invited to give lectures in Japan, he went to France and South Korea to learn cooking skills from his peers. The mayor of Paris, France personally awarded a special certificate of honor and went to three European countries (Spain, Portugal and Italy) to perform China cooking skills. In addition, he also served as the executive director of China Cuisine Association, the vice president of Hubei Cuisine Association and the director of Hubei Cuisine Research Institute.

He is proficient in Hubei Hubei cuisine, bypassing other cuisines, and has a deep research on the production of freshwater fish dishes. His representative dishes are "sea cucumber Wuchang fish", "fish balls in soup", "crispy fried mandarin fish pieces", "braised abalone wings with Korean ginseng", "bowl-roasted sea cucumber herring", "pork belly with plum sauce" and ".

1987 published "the killing technology of eel", "the making technology of orange-petalled fish" and "the making technology of steamed fish" in China Cuisine Research; 1989 published "Crab-stuffed oranges and orange-scented fish" in China Cooking. 1996 participated in the compilation of the book "Catering Management" in the textbooks of colleges and universities, and participated in the compilation of "Wuchang Fish Recipe" and "Greater China Recipe".

Yu Mingshe, Yu Ming Society, was born in 1956, was a student of Wuhan Chef Training Course in1997/0/year, and studied in the Cuisine Department of Yangzhou University from 1985 to 1987. 1972 joined Wuhan Greater China Restaurant, where he worked as a chef, deputy manager, manager and branch secretary; /kloc-0. From 1999 to 2003, he was transferred to the Tourism Department of Hubei College as the deputy director; In 2003, he served as deputy director of Hubei Institute of Economics and associate professor of Hubei Institute of Economics. 199 1 year was named the youngest national cooking technician; 1998 was awarded the Master of Skills by Hubei Provincial People's Government; In 2000, he won the team gold medal and individual gold medal in the third China Cooking Competition (Tokyo), and was the first chef in Hubei Province to win an award in an international competition.

During more than 30 years of working as a chef, Yu Ming Society has gradually formed the unity of the form and content of cooking. He is proficient in the production of hot dishes, cold dishes and food carvings, and has made unique achievements. Yu Mingshe's representative works include "Crab Eggs Back to Fish Belly", "Stewed Palace Swallow with Sheep Fat", "Pigeon Eggs Back to King", "A Pot of Fresh", "Longevity Turtle" and "The First Dish in Jingchu", etc. In April, 2005, Qingdao Publishing House published "The Essence of China Chefs' Works-Yu Ming Society Album". In the practice of cooking, teaching and educating people, Yu Ming Society has trained more than 10 "National Best Chef", "National Excellent Chef" and gold medal chefs.

Hard work always pays off, and Yu Mingshe's efforts have been recognized by the society. He has successively won the honors of China cooking master, national judge, member of the professional committee of China Kitchen Federation and Hubei cuisine master.