Shi Zhengliang’s footprints have traveled almost all over the world. Today, Shi Zhengliang is familiar with the cooking techniques of Sichuan cold and hot dishes and Sichuan pastries. He is good at piers and stoves and has access to Shandong, Su, Guangdong and the court. Shi Zhengliang's superb cooking skills have been reported many times by domestic media. Not only that, Shi Zhengliang's superb cooking skills have also been highly praised by American media such as "News Today" and "Sarkina News". Evaluation: "well-trained, well-trained in materials, and highly skilled. He is a rare talent."
Shi Zhengliang was born in Mianyang, Sichuan in 1946, with technical secondary school education. Special first-class cook, senior Chinese cooking technician, national first-class judge in the catering industry, judge of the third and fourth national cooking competitions, vice president of the China Culinary Association, Chinese cooking master, currently deputy director of Mianyang Catering Service Co., Ltd. General Manager, Director of Culinary Technology Training Center.
Shi Zhengliang entered the kitchen at the age of 14 and studied under the famous Sichuan chef Jiang Bochun and the imperial chef Tang Keming in the late Qing Dynasty. He is familiar with the cooking techniques of Sichuan hot and cold dishes and noodles, and is good at cooking Dunlu, mountain delicacies, seafood, freshwater fish, bean dishes, and imitation meat dishes. He is familiar with Shandong, Guangdong, Jiangsu, Fujian, Hunan, Hunan, and Palace cuisine and Western cuisine. In recent years, it has launched more than 200 new dishes, collected and sorted out more than 120 little-known Sichuan folk dishes, snacks and snacks, and created the first "Taibai Poetry and Wine Banquet" in the country. He has worked as a chef in many restaurants and star-rated hotels across the country, and has been invited to perform Sichuan cooking skills in the United States, Switzerland, Sweden, and the Philippines.
In recent years, more than 60 professional articles have been published in publications such as "Chinese Cooking"; he published "Collection of Innovative Sichuan Cuisine", and participated in the compilation and publication of "Innovative Sichuan Cuisine" 1 and 2, and "Chinese Cooks. Sichuan Cuisine" , "Sichuan Tofu", "Seafood Sichuan Cuisine", "Chinese Sichuan Cuisine", "Duck Dishes", "Sichuan Cuisine Cooking Codex", etc., becoming a master of catering techniques and dietary theories. Main honors: In 1988, the silver medal in the first cooking technology "Xushui Cup" competition in Sichuan Province; in 1991, two bronze medals in the cold dish booth and on-site operation group of the American Culinary Championships; in 1997, the Sichuan Provincial Party Committee and Provincial Government awarded the "Sichuan Provincial "Top Ten Outstanding Technical Experts", "National Commercial Industry Skill Star" awarded by the Ministry of Domestic Trade, and "National Technical Expert" awarded by the Ministry of Labor; in 1997, selected to be included in the "Chinese Famous Chef Ceremony"; in 2000, selected into the China Culinary Association, World Chinese Culinary Federation "Chinese Food Culture Network. Chinese Famous Chefs".
Representative works: Fish maw rolls with white sauce, Yipin sea cucumber, shredded pheasant with winter bamboo shoots, Yipin tofu, Tianfu Xianzhai, etc.