Who is China’s national treasure cooking master?

1. Li Borong

National treasure-level cooking master, the master of local cuisine in Shanghai, known as "the first person in local cuisine in Shanghai", a national senior cooking technician, and a master of Chinese cooking. Winner of the National Catering Industry Special Contribution Award and China Hotel and Catering Industry Lifetime Achievement Award.

Proficient in the cooking techniques of local Shanghai cuisine, he has learned from others' strengths and dared to innovate. Representative dishes include shrimp and black ginseng, flower tower-shaped three-wire buckle, eight-treasure quail, bad fragrant water, moldy dried vegetable pomfret, etc. , especially the cooked shrimps and black ginseng, which is known as "the best in this gang".

2. Dong Shiguo

National treasure-level cooking master, the third generation inheritor of the imperial cuisine of Beijing Fangshan Restaurant, national senior cooking technician, former famous chef of Beijing Fangshan Restaurant, and Chinese cooking master. He is a first-class chef in Beijing, a director of the Beijing Culinary Association, and a catering consultant for Jinghua Food Garden.

Inherited the cooking techniques of palace cuisine, and adopted the best of others to integrate and innovate. Representative dishes include pintofu, four big catches, four big sauces, chicken breasts, braised swallow breasts, sea red shark's fins, etc.

3. Hou Ruixuan

National treasure-level cooking master, the former first chief chef of the Diaoyutai State Guesthouse in the capital, former technical general consultant of the Diaoyutai State Guesthouse, and consultant of the Celebrity Chef Professional Committee of the China Culinary Association , famous Chinese cooking master.

Techniques such as steaming, baking, frying, and grilling are mostly used. Cooking and stir-frying methods are rarely used. Therefore, "Diaoyutai cuisine" is characterized by being light, less oily, and tender.

4. Li Yufen

National treasure cooking master, deputy secretary-general of the International Food Designers Association (USA), national senior cooking technician, national senior cooking lecturer, and national first-level judge in the catering industry , National Vocational Skill Appraisal Evaluator, Chinese Cooking Master, and Beijing Special Cooking Master.

He is good at Huaiyang cuisine techniques and has relatively comprehensively inherited the Huaiyang cuisine techniques of the famous chef Mr. Gao Guolu. Representative dishes include squirrel mandarin fish, fried eel paste, boiled water, braised lion head, etc.

5. Wang Yijun

National treasure cooking master, veteran registered Chinese cooking master?, special first-class cook in Beijing, director of the China Culinary Association, and deputy director of the Xuanwu District Culinary Society of Beijing Chairman, Municipal Catering Service Corporation specially appointed senior business technology training lecturer, and technical director of Fengzeyuan Hotel.

With exquisite skills, superior strength, unique techniques and unique style, he is known as the "master of Shandong cuisine" today. Representative dishes include braised sea cucumber with green onions, casserole of shark fin, braised fish fillet, braised turtle egg, casserole of dandelion, and whole scorpion with dragon beard.