1. Shi Zhengliang

Shi Zhengliang was born in 1946, the first batch of senior technicians of Chinese cooking in China and the first-class chef in Sichuan province. He is most proficient in the hot and cold dishes of Sichuan cuisine, and at the same time bypasses Shandong cuisine, raw materials, palace cuisine and other cuisines. Since 1984, he has been hired by foreign restaurants many times, and has successively launched hundreds of innovative dishes such as Taibai Poetry Banquet and Pastoral Hundred Chicken Banquet.

2. Gao Bingyi

Gao Bingyi is the vice-president of China Cuisine Association who has published six professional books and researched and created more than 500 dishes, and the master of Shandong cuisine in China. He once organized and planned the Man-Han Banquet National TV Cooking Competition of CCTV, and participated in cooking competitions held in many countries successively, and achieved excellent results in hardware, silver and bronze.

3. Yang Guanyi

Yang Guanyi, born in 1932, is a famous Chinese international chef and a world chef. He once founded the Fulin Hotel in Hong Kong, and successively served as the president of the Hong Kong Modern Management Association and an expert in the Chinese food cultural communication center. He is internationally renowned for his signboard with a abalone.

4. Dong Zhenxiang

Dong Zhenxiang, born in 196 1, is a national senior technician of Chinese cooking and the best chef in China. He has studied under Wang Wenchang, Sun Zhongcai and Wang Yiping successively, and now he has a high position in the cooking industry. The Dadong Roast Duck Restaurant is very popular, and he is the only chef and catering manager in the catering circle who has obtained an MBA degree.

5. Sun Lixin

Sun Lixin is a famous contemporary state banquet master in China who has served as the chef and executive chef in star-rated hotels such as Yuyang Hotel, Yanshan Hotel and Tianlun Dynasty Hotel. He has served as the main designer of the menu for banquets for Chinese and foreign VIPs for many times, with Sichuan, Guangdong and Shandong cuisines as the best, and has innovated and introduced hundreds of highly acclaimed innovative dishes, such as Bao Lan Zhu Sheng Wing, vegetable crispy roast duck and so on.

6. Lin Rangming

Born in 195 1 year, the executive chef of Panxi Restaurant has participated in international cooking competitions as a member of the China cooking delegation for many times, and has successively created a variety of dishes, including the Eight Immortals Banquet and the Pastoral Folk Banquet. Because of his career, he has won many medals in domestic and international competitions, so he has been dubbed as a "medal specialist" by his peers.

7. Lu Yongliang

Lu Yongliang was one of the top ten chefs in China who worked as a chef in 197 1 and studied under Huang Changxiang, a master of Hubei cuisine. He has won several honorary titles, such as Senior Cooking Technician and China Cooking Master, and was invited to go abroad to learn skills from his peers or to perform China cooking techniques.

8. Zhou Xiaoyan

Zhou Xiaoyan was born in 1964, a senior technician of Chinese cooking. He was identified as the representative inheritor of Yangzhou's three knives cooking memory in 20 14, and has participated in the compilation of teaching materials and books such as "Cooking Technology" and "Famous Dishes in China", and has been invited as a judge of national and even world cooking competitions for many times.

9. Tan Tiansan

Born in 1940, this prestigious China culinary master has successively served as the vice president of Hunan Cuisine Association, the consultant professor of the Department of Cuisine of Hunan Normal University, and the deputy general manager of Changsha Hotel, and is regarded as one of the four kings of Hunan cuisine masters. At present, the apprentice and grandchild of this culinary master has more than 500 people in China.

10. Donglinfa

Born in 1937, this national senior cooking technician studied under Guo Dalun and Xiao Liangchu successively, and was recognized by the central leadership at that time for his superb skills in Guangdong, Sichuan and Shanghai cuisines, and served as a national full-time chef for five years.