With more than 30 years of cooking practice, he takes "expertise and innovation" as his creed, "inheritance and development" as his responsibility, and constantly explores and researches, forming a basic cuisine based on delicious food, with an elegant and elegant appearance as its extension, and with health preservation as its connotation.

style.

He believes that cooking is not only a technology, but also an integral part of cultural inheritance. Different eras create different food cultures.

With the words and deeds of more than 10 national treasure-level cooking masters, as well as years of painstaking study at the Tongrentang Imperial Cuisine Research Institute, coupled with his solid art skills and perseverance in learning, he has achieved great success.

He has won gold medals in many domestic and foreign cooking competitions.

He has served as a judge and chief judge of various cooking competitions for many times.

He has been interviewed by CCTV and local TV stations many times.

In 2001, he was named the most watched young chef in China.

In 2002, "Nourishing Official Cuisine" obtained a national patent.

In 2003, he won the "National Business Science and Technology Progress Award" for his "Nourishment Official Cuisine" patented by the State Administration for Industry and Commerce and the first "ecological catering" theory proposed by the State Administration for Industry and Commerce, and was highly praised by experts as "for Chinese food"

An important step has been taken to make it scientific."

In 2005, he was certified as an International Culinary Master by the International Catering Association (IFBA).

In 2006, on behalf of China and the Speaker of the Dominican Republic, Her Excellency Alex Knight, had a culinary exchange accompanied by the leaders of the China-Foreign Friendship Association.

Using cooking as a medium has made outstanding contributions to the development of China-Africa friendship.

In 2008, his book "Nourishing Official Cuisine" won the "Hall of Fame Award" at the World Food Book "Oscar" held in London, England.

In one fell swoop, it broke the monopoly of European countries on this award and won honors for the Asian people.

In 2010, the Textile Publishing House published a health-preserving monograph with the theme of sea cucumbers, "Chef's Sea Cucumber Cuisine".

In 2012, as the secretary-general and commander-in-chief of the competition organizing committee, he successfully organized and held the 7th National Medicinal Diet Competition at Beijing University of Chinese Medicine, which was praised by national leader Sun Fuling.

General Wang Dinglie, the famous old deputy commander of the Red Army Air Force, wrote an inscription for Jiao Mingyao, "Iron shoulders bear moral responsibility, and skillful hands write articles."

In the same year, he was selected into the "National Famous Chefs" (Volume 1) of the People's Republic of China. His biography was also included in "Who's Who in the World", "Who's Who in Cooking" and "Capital Cooking Masters".

In 2014, he served as the secretary-general and commander-in-chief of the organizing committee of the 8th National Medicinal Diet Competition. He made outstanding contributions to this unprecedented competition, popularizing medicated diet knowledge and spreading medicated diet culture.

In 2015, he edited the "Contemporary Culinary Artist's Healthy Dish Book".

In 2015, his herbal cooking monograph "Five Colors and Five Flavors Chinese Cuisine" is being compiled.