Lin Jin, chef, was born in Beijing in 1960. He once served as the executive chef of Diaoyutai Hotel.

Chinese cook Lin Jin, a master of Chinese cooking, a first-level judge of Chinese cuisine in the national catering industry, an executive chef of Yige Abalone, and a family member of the Head of State Cuisine. Lin Jin has been in the industry for more than 40 years and is proficient in cooking techniques for various state banquet dishes. He is good at seasoning. He has mastered and developed cooking methods and food recipes for hundreds of dishes. His main representative works include: spicy and sour mullet egg soup, Buddha jumping over the wall, soft-boiled abalone, thick fish tofu soup, roasted sea cucumber with green onion and other state banquet dishes.

In 1986, he served as the chef of Building 15 of Diaoyutai State Guesthouse. From 1990 to 1996, he served as the head chef of Yuyuan Yangyuanzhai and Qinglutang. In 1993, he represented Diaoyutai in Singapore to participate in the Food Festival. In 1995, he represented Diaoyutai and went to the Four Seasons Hotel in Japan to exchange culinary skills. From 1996 to 1998, he served as the chef of Building 18 (Presidential Building) of Diaoyutai State Guesthouse. In 1999, he won the gold medal in hot dishes in the National Cooking Technology Competition.

Character evaluation of Chinese cooking master Lin Jin

Lin Jin has very profound attainments in the field of cooking. He has superb cooking skills, is proficient in various cuisines, and can adapt to different ingredients and tastes. , flexibly use various cooking techniques to create delicious dishes. Lin Jin attaches great importance to innovation. He constantly tries new cooking methods and ingredient combinations, combining traditional dishes with modern elements to create unique new dishes.

This innovative spirit not only makes his dishes more colorful, but also injects new vitality into the Chinese culinary world. Lin Jin has a very high professionalism. He takes his work seriously and responsibly and always maintains a rigorous attitude. During the cooking process, he pays attention to details, pursues perfection, and strives to be the best in every dish. This professionalism has not only earned him respect in the industry.