Inventory of Fujian cuisine masters and famous chefs

Luo Shiwei, the catering director of Juchunyuan Hotel, everyone affectionately calls him "Master Luo" because he is a veritable master of Fujian cuisine with both virtue and skill.

Luo Shiwei chose the chef industry in 1971, achieving his first close contact with Fujian cuisine and beginning his 35-year career in inheriting Fujian cuisine. In "Ju Chun Garden", he was successively rated as a senior Chinese cooking technician, a famous Chinese cooking teacher, and a master of Fujian cuisine. He was elected as a member of the China Famous Chefs Professional Committee and the executive director of the Fuzhou Culinary Industry Association. In recent years, he has represented the hotel many times to perform Fujian cuisine exchange performances in Hong Kong, Macau and other places, causing a sensation; in 2005, he hosted and produced the opening reception banquet of the 97th China Export Commodity Fair on behalf of the hotel, which won unanimous praise from Chinese and foreign guests. .

The first impression given by Yang Weihua is that he is gentle and fair, with a welcoming smile. As a Chinese cooking master and the executive chef of Juchunyuan Hotel, he has taken over the baton from the eighth generation of Juchunyuan Buddha Jumping Over the Wall production skills. In 2013, he became the second chief senior technician of Fuzhou City. Just like the altar of Buddha jumping over the wall, Yang Weihua's 22 years of slow-cooked Fujian cuisine has a unique flavor.

For the chefs under his command, Yang Weihua often said: "Chefs must also be educated, otherwise it will be difficult to move up the ladder."

Qiang Mugen started studying at the age of 13 , started working as a chef around the age of 20. In 1957, he was transferred to Fuzhou Hotel, the predecessor of Fuzhou Restaurant, as a chef. He later served as deputy general manager and culinary technology consultant. After his retirement in 1994, he was hired as a lifelong consultant of Fuzhou Restaurant. He is currently the executive director of the China Cuisine Association and Vice President of the Provincial Culinary Association.

The traditional famous Fujian dish "Buddha Jumps Over the Wall" is greasy and has high cholesterol content. Chef Qiang devoted himself to research and made bold innovations to transform it into "Seafood Buddha Jumps Over the Wall", which was well received by experts from the State Guest Bureau.