Cheng Weihua Master Profile:

Cheng Weihua, born in 1955 in Yantai, joined the work in 1973, won many awards at home and abroad, transferred to the Yantai Catering Service School in 1975 to engage in culinary teaching, for the country to train a large number of outstanding talent. He was awarded the first batch of Chinese culinary masters and master teachers (103 nationally recognized by the Ministry of Domestic Trade in 2000), China Lu Cuisine Culinary Masters, Director of China Culinary Association, Vice President of Shandong Culinary Association, President of Yantai Culinary and Catering Association, etc. He has been engaged in cooking and catering in Yantai since 1975, and has won many domestic and international awards.

Engaged in the culinary industry for more than forty years, he has always had a constant sentiment: to make the reputation of Lu Cuisine bigger and stronger, and inherit and carry forward the culture of Lu Cuisine. In order to carry forward the cultural heritage of Lu cuisine.

Cheng Weihua from 2017 began preparations to do the "old restaurant teacher old flavor" as the title of the Chinese Lu Cuisine Lecture Hall short video program, which lasted 1.5 years, so far has pushed the broadcast of 103 issues, all by him personally in charge of the program aired by the industry was highly evaluated, and get the domestic and foreign food enthusiasts, the cumulative broadcast volume of more than ten million times. The program has been highly praised by the industry and has gained popularity among food lovers at home and abroad.

Cheng Weihua's Early Experience:

In 1973, Cheng Weihua, a lanky 1.86-meter-tall, 75-kilogram boy who had just graduated from high school, put on his backpack and went to the Yantai Railway Station Hotel (later known as the Yantai Hotel) to formally launch his career.

Once in the kitchen, Cheng Weihua will be "food for the people, I'm proud of the kitchen" "culinary arts never-ending, the noble in the willingness to climb" as their motto, and always caution themselves that they must be conscientious and down-to-earth, and vowed to eat well by virtue of the skills of the chef this bowl of rice.

1971

In 1975, Cheng Weihua took Chor Lijian as his teacher. Chor Lijian, from the hometown of Lu cuisine, Yantai Fushan, joined the industry in 1958, and is renowned for his pure skills. There is no shortcut for a chef to excel, and Cheng Weihua quickly became a master in the kitchen with his tenacity, diligence, sincerity and intelligence.