Master Lan joined the kitchen at the age of 14 in his early years because he had many sisters and was the only male. I have traveled all over the country, which is caused by opportunities. Studying abroad and cooking have broadened my horizons. Living overseas, although she has a high position and good salary, Lan thinks that she is rooted in Sichuan cuisine and profound China cooking culture, so she resolutely resigned and returned to China. Shi Zhengliang, a master of Sichuan cuisine, took root in Sichuan cuisine systematically and comprehensively in order to enrich his cooking skills and improve his culinary culture. Under the recommendation of Shi Zhengliang, he studied with Huang Zhenhua, a famous Cantonese cooking master, for two years, and got his biography. I went to Beijing to learn the art of dough sculpture (nicknamed "noodle soup") from Tang, a famous dough sculpture artist in China. In order to understand the essence of Sichuan people and Sichuan cuisine culture, I studied the art of Sichuan opera after my major, and I learned that Sichuan opera does not pass on the secret skill-changing face and telling the truth.