Zhang Yuansong Zhang Yuansong: Xinjiang, Chinese cooking master.

He is currently a director of the China Cuisine Association, deputy director of the Celebrity Chef Professional Committee of the China Cuisine Association, director of the Xinjiang Work Area of ??the Celebrity Chef Professional Committee of the China Cuisine Association, president of the Urumqi Catering Service Industry Association, and director of the Xinjiang Zhang Yuansong Innovative Dishes Research Association.

Chinese name: Zhang Yuansong Nationality: China Place of birth: Xinjiang Occupation: Cook Major achievements: Huaiyang cuisine, Cantonese cuisine, Xinjiang cuisine Representative works: "The Essence of Chinese Cooking Masters (Zhang Yuansong Album)" Personal profile Zhang Yuansong: Xinjiang, Chinese cooking master,

National senior culinary technician, world Chinese food judge, national first-level judge, national vocational skills competition judge, national catering industry accreditor, national restaurant and hotel grade evaluator, and Chinese catering culture expert.

He is currently a director of the China Cuisine Association, deputy director of the Celebrity Chefs Committee of the China Cuisine Association, director of the Xinjiang work area of ??the Celebrity Chefs Committee of the China Cuisine Association, a member of the culinary guidance expert group of the Celebrity Chefs Committee of the China Cuisine Association, and president of the Urumqi Catering Service Industry Association.

Director of the Expert Working Committee of the Urumqi Catering Service Industry Association, Vice President of the Urumqi Refrigeration Association, Visiting Professor of the School of Culinary and Catering Management of Xinjiang Vocational University, Vice Chairman of the Industry Steering Committee of the Tourism and Cooking Department of Xinjiang Vocational University, Researcher of the Xinjiang Local Cuisine Research Institute, Xinjiang Production

Visiting professor of the Construction Corps Vocational Technician Training College, member of the academic committee, visiting professor of Urumqi Vocational College, expert of the Chinese Cuisine Major Construction Steering Committee of the National Demonstration School of Urumqi Vocational College, leader of the Xinjiang Vocational Skills Assessment Cooking Professional Expert Group, China

General food consultant for the large-scale documentary "Food on the Silk Road" co-produced by Food Channel, director of the editorial board of the "Xinjiang Catering and Tourism Culture" series, and director of the Xinjiang Zhang Yuansong Innovative Dishes Research Association.

Zhibian started cooking in 1965 and studied under Mr. Zhu Guozheng (who was Zhang Xueliang's chef). He has been cooking for 49 years now.

Specializing in Huaiyang cuisine, Cantonese cuisine, and Xinjiang cuisine.

He has served as head chef, catering manager, catering director, deputy general manager, deputy director and other positions in Altay Hotel, Yili Prefecture Hotel, Xinjiang Kunlun Hotel, Xinjiang Great Hall of the People, Urumqi Universal Hotel and other units.

He is good at innovation of dishes and cooking techniques, banquet design and configuration, and hotel management. Among them, the innovative dish "Roasted Whole Camel" has filled a gap in the history of Chinese cooking.

In 2006, the "Xinjiang Zhang Yuansong Innovative Dishes Research Association" was established by a self-financing organization among famous Xinjiang chefs. It is committed to the excavation, inheritance, innovation and development of Xinjiang special dishes and the continuous improvement of Xinjiang cuisine, and has made contributions to enriching and enriching Xinjiang catering culture.

made a greater contribution.

He has published professional books such as "The Essence of Chinese Cooking Masters' Works (Album of Zhang Yuansong)" and "A Collection of Chinese Xinjiang Halal Dishes".

The book "China's Xinjiang Specialties" is being prepared for publication.

The large-scale liquefied gas stoves independently developed in the late 1980s brought about a qualitative change in the production methods of Xinjiang's catering industry.

Zhang Yuansong was the first to develop dishes using customarily discarded offal such as sheep's hooves and cattle penis, which are still in use today.

As early as the 1980s, 6 of his dishes were selected into the "Chinese Cuisine Encyclopedia".

In 2012, the Autonomous Region Human Resources and Social Security Department and the Autonomous Region Specialty Catering Development Leading Group established the "Master Zhang Yuansong Studio" for him at Xinjiang Vocational University, which provided a more practical guarantee for specific activities in the Xinjiang catering industry.

He hoped that young chefs would not be satisfied with cooking and working for others; instead, they should be self-reliant, make unremitting efforts in all aspects, become bigger and stronger, and become new catering people in the new era. ***We are also the leaders of Xinjiang's catering industry.

Make more contributions to revitalize and develop.

Awards: In 1983, he won the second prize in the Xinjiang Cold Dishes Competition.

In 1983, he won the title of Best Chef in Xinjiang.

In 1989, he won the first prize of Xinjiang Paper.

In 1992, he won the first prize of Xinjiang Paper.

In 1992, the innovative dish "roasted whole camel" filled a gap in the history of Chinese cooking and was reported by the national media.

In 1992, he won the team silver medal in the National Cooking Competition (as the main contestant, his "roasted whole camel" was the entry).

In 1994, he won a gold medal and a silver medal in the National Cooking Competition.

In 1998, he served as the general director and won the team gold medal in the National Cooking Competition, achieving a breakthrough of zero team gold medals in Xinjiang.

From 2003 to 2006, he was continuously rated as "National Outstanding Chef".

In 2003, he was rated as a "senior technician with outstanding contributions" in the autonomous region.

In 2007, he won the "Golden Goblet Award for Chinese Cooking Masters", the highest award for Chinese chefs awarded by the China Cuisine Association (108th in the country).

In 2007, he was awarded the "Outstanding Contribution Award" by the Celebrity Chef Professional Committee of the China Cuisine Association.

In 2012, he won the "Outstanding Contribution Award to China's Catering Industry" awarded by the China Cuisine Association (59th in the country).

In 2012, he was appointed as "Chinese Catering Culture Expert" by the China Cuisine Association.

Awarded "Advanced Individual" by the National Restaurant and Hotel Rating Committee in 2013.