Tang Zequan

The third generation of Tangjia cuisine in Yibin, Sichuan

Seven flavors and eight flavors, with 38 cooking methods, have achieved the largest folk cuisine in China, which is rich in abundance, rich in things and beautiful in treasures, with two rivers converging and outstanding people.

Feng Guangju

The third generation of "Fried Chicken"

This is a kind of food with unique flavor of old Beijing. It was Mei Lanfang's favorite, and it was Liang Shiqiu's homesickness. He inherited the family's hundred-year-old technology of fried chicken ...

Liu Guodong

Liaocai master

This is the most mysterious giant banquet in history. He used 7. He is known as the founder of the ninth largest cuisine in China ...

Junfan Chen

"Tongli Rouyan" is the fourth generation leader

This is a Fuzhou snack that looks like wonton. It is a unique stunt like a magic show. He has inherited the skill of making swallows' skins in 131 ...

Shao Zhijun

Master of Huizhou cuisine <

Zheng Shuguo

The fourth generation of official dishes of Daotai Prefecture

Royal palace dishes were first introduced to Harbin thousands of years ago; 111 years later, he re-erected the golden signboard of a century-old shop. He is the youngest chef in China ...

Ma Zhong

The third generation of Lanzhou beef noodles

It is the city card of Lanzhou, and it is called the first side of China. He built the top beef noodle restaurant on the Yellow River with one hand, and he created a brand-new image of northwest snacks for a century ...

Jia San

Xi 'an.

Chen Wei

The fifth generation of Kaifeng's "Chen Family Cuisine"

It is synonymous with Henan official cuisine. It was once famous in the Central Plains because of the appreciation of Empress Dowager Cixi, and 311 famous dishes were spread by Taoism. He made traditional Henan cuisine a new fashion in the catering industry ...

Yan Jingxiang

Shandong cuisine master

, and he spent 51 years to achieve cooking skills.