Blu-ray guide to the famous Sichuan cuisine master "Sichuan cuisine master" Blu-ray Jian and his brothers Lan Guangrong, Blu-ray Wall and Shi Shu Qi Lezhai were once chefs of Zhengxingyuan restaurant. Later, the four of them jointly opened the famous restaurant Rongleyuan. Blu-ray Jian and their Rongparadise are famous, mainly because they hosted a large shark fin banquet for Xiong Kewu, the overseer 100 table, and Xiong immediately wrote the golden signboard of "Authentic Sichuan Style".

Liu Jiancheng, a contemporary expert in Sichuan cuisine. Liu Jiancheng is a master of Blu-ray, and the chef of Chengdu Hongqi Restaurant after liberation. The main achievement is that 1979 led a team to Hong Kong to perform Sichuan cuisine skills, which won the reputation of "one dish, one style, and hundreds of dishes" for Sichuan cuisine; 1980 opened the "Rong Paradise" restaurant in new york, USA, and Sichuan cuisine was first known to modern foreigners; There are other books such as Sichuan Cookbook, China Cooking Encyclopedia, Medicinal Diet, etc. They are the first professional chefs to write books, and also the first batch of "Sichuan Cuisine Masters" in Sichuan. He is really a leading figure in contemporary Sichuan cuisine.

Liang Changyuan is a China culinary master, a native of senior chef, Sichuan Province, born in 1948. 1962, he entered the cooking class of Chengdu Xicheng District Catering Company, and then went to the intermediate class of Chengdu Catering Company for further study, specializing in red case technology (stir-frying, cutting and side dishes are called red cases, and making snacks is called white cases). In the 1980s, Liang Changyuan was sent to Thailand, the United States, Japan, Australia and other countries to work, and served as an off-campus tutor of Chengdu Class of Sichuan Catering Technical School, and trained a large number of young and middle-aged Sichuan cuisine chefs. Liang Changyuan: 73-year-old, a master chef in China and a first-class chef in Sichuan cuisine, was invited by Chengdu hotels for many times as a distinguished guest and chef of foreign heads of state, and was sent to famous restaurants in the United States, Japan and Thailand as a head chef.

Representative dishes: chicken tofu pudding, dried beef tendon. Hu Xianhua: 74-year-old, China cooking master, famous Sichuan cuisine, proficient in Sichuan cuisine, Japanese cuisine and western food production. Representative dishes: tofu pudding, dried shredded squid, dragon and phoenix ham. Huang Youren: 73 years old, a first-class chef in Sichuan Province. Representative dishes: Roasted Duck, Zhangcha Duck, Dry Roasted Fish, Roasted Cow Head. Chen Boming: 69-year-old, a senior cooking technician in China, with 53 years' experience, is proficient in all kinds of Sichuan cuisine. Jiang Xueyun: 74 years old, a first-class chef in Sichuan Province. Representative dishes: radish cake, silk beef, crispy steamed stuffed bun, silk cake and lard cake. Miao Qingyuan: 68-year-old, China cooking master, Sichuan cooking assistant and Chengdu cooking association vice president, proficient in all kinds of Sichuan cuisine skills. Representative dish: Stewed Duck in Main Street. Chen Shunquan: 67-year-old, a first-class chef in Sichuan Province, the former head chef of Chengdu Restaurant, a state-run restaurant in Chengdu, is proficient in all kinds of Sichuan cuisine skills. Dong Jidu: 7 1 year-old, a first-class chef in Sichuan Province. Proficient in Sichuan cuisine, bypassing western food and western food technology. Representative dishes: poached squid, dry-roasted fish wings, dry-roasted deer tendon, and young chicken tofu pudding. Wang Kaifa: 70-year-old, China cooking master, Sichuan first-class chef. Representative dishes: Laojun Braised Elbow, Guifei Green Eel, Crispy Fish Dumpling, Sichuan Style Steak. Lu Chaohua: China cooking master, senior chef, Sichuan. Representative dishes: barbecued pork, braised pork ribs, Bainiao Huibao Nest, crispy abalone with fish-flavored eggplant. Huaxi Dushi Bao reporter Diao Mingkang photography Wu Xiaochuan