Kang Hui was born in Guangdong. His father was a pastry chef in a teahouse. His hometown is located in the prosperous Pearl River Delta. Folk food is prosperous and large and small restaurants are everywhere. This has a great influence on the young Kang Hui. . After the fall of Guangdong in 1938, 14-year-old Kang Hui fled to Shanghai and started his apprenticeship at Shanghai Dadong Restaurant. Being an apprentice in the old society was very difficult, and the hardships you endured can be imagined. However, because Kang Hui was influenced by his family and his hometown since he was a child, and because he loves this industry, he is not afraid of it no matter how difficult it is. I worked very hard during my apprenticeship. I watched the master cook very seriously and couldn't take my eyes away. When I listened to the master's lecture, I was attentive. He is talented and smart. He knows what is going on when he sees it, and understands the truth when he hears it. The master saw that he was smart and studious, and often talked to him about cooking, which benefited him a lot. His hometown, family affairs, famous teachers and his hard study made him quickly enter the world of culinary arts.

Although, Master Kang Hui had already firmly grasped the characteristics of Cantonese cuisine with extensive attention to decoration and diverse tastes when he was an apprentice. But in work practice, we never overemphasize our own cuisine, but learn from others' strengths in cooking skills. Respect and pay attention to learning the cooking techniques of Sichuan cuisine, Huaiyang cuisine, and Tan cuisine, and integrate the strengths of each cuisine into Cantonese cuisine, thus making rapid progress in cooking technology. He is not only good at hot dishes, but also very proficient in cold dish platters and even pasta, and is very comprehensive technically. Master Kang Hui is very pioneering. The most outstanding characteristic in his work practice is that he never follows the old ways and is diligent in innovation. He believes that Cantonese cuisine varies from person to person, climate, and region, and cannot be forced to be uniform. Only in this way can Cantonese cuisine be loved by more people. For example, in the "Chinese steak" of Cantonese cuisine, the customary method is to fry the steak on both sides and then cook it with juice. The frying time should be short, the steak should be tender, and it should taste bloody. But this only suits the taste of Cantonese people, not northerners. So when Kang Hui was cooking this dish, he increased the heat to make it taste less raw and tender to northerners. Another example is "fish in oil", a famous Guangdong dish with a light and delicious taste. In the past, the traditional method used by Cantonese chefs to prepare this dish was to soak the fish in oil and slowly cook it in warm oil. This is time-consuming and difficult to control the oil temperature and heat. Based on decades of practice, Kanghui changed the basic principle of soaking fish in oil to water, and then soaked the fish until the water boiled. This way, the fish still tastes delicious, and the tenderness of the fish is guaranteed. Now, this method has been generally adopted by Guangdong chefs everywhere.

He continues to receive praise for his superb skills and diligent work attitude. He is a man of integrity and always behaves like a master wherever he works. He is not only the main force in large-scale state banquets or other important banquets, but also participates in the organization work and does an excellent job; even when he returns to the workplace, he is never vague when cooking the light stir-fries ordered by the guests in the restaurant kitchen. The accolades kept coming.