Who is the master of Sichuan cuisine?

Blu-ray Guide Blu-ray Sword, the famous master of Sichuan cuisine, and his brothers Lan Guangrong, Blu-ray Wall and Shi Shu Qi Lezhai were all chefs of Zhengxingyuan Restaurant. Later, the four of them jointly opened the famous restaurant Rong Paradise. Blu-ray Sword and their glory paradise are famous mainly because they held a large shark fin banquet for the supervisor at table 100, and Xiong immediately inscribed the golden signboard of "authentic Sichuan style".

Liu Jiancheng is an expert in contemporary Sichuan cuisine. Liu Jiancheng is a master of Blu-ray. After liberation, he was the chef of Chengdu Hongqi Hotel. The main achievement is to lead a team to Hong Kong to perform Sichuan cuisine skills on 1979, which won the reputation of "one dish, one style, one hundred dishes and one product" for Sichuan cuisine; 1980, the "Glory Paradise" restaurant opened in new york, USA, and Sichuan cuisine was known to modern foreigners for the first time. There are other books such as Sichuan Cookbook, China Cookbook, Medicinal Diet, etc. They are the first batch of professional chefs who published books and the first batch of "Sichuan masters" in Sichuan. He is really a leading figure in contemporary Sichuan cuisine.

Liang Changyuan, a China culinary master and a senior chef of Sichuan cuisine, was born in Quxian County, Sichuan Province. He was born in 1948. On 1962, he entered the cooking class of Chengdu Xicheng District Catering Company, and then entered the intermediate class of Chengdu Catering Company for further study, majoring in red case technology (known in the industry as red case of frying, cutting, side dishes and making snacks). In the 1980s, Liang Changyuan was sent to Thailand, the United States, Japan, Australia and other countries to work, and served as an off-campus tutor of Chengdu Class of Sichuan Catering Technical School, and trained a large number of young and middle-aged Sichuan cuisine chefs. Liang Changyuan: 73-year-old China culinary master, a first-class chef of Sichuan cuisine, has been invited by Chengdu Hotel for many times as a VIP and chef of foreign heads of state, and has been sent to famous restaurants in the United States, Japan and Thailand as a chef.

Representative dishes: chicken tofu pudding and dried beef tendon. Hu: 74-year-old, China cooking master, famous Sichuan cuisine, proficient in Sichuan cuisine, Japanese cuisine and western cuisine. Representative dishes: bean curd, shredded squid, dragon and phoenix ham. Huang Youren: 73 years old, a first-class chef in Sichuan Province. Representative dishes: roast duck, Zhangcha duck, dried grilled fish and roasted cow head. Chen Boming: 69-year-old, a senior cooking technician in China, with 53 years' experience, is proficient in all kinds of Sichuan cuisine. Jiang Xueyun: 74 years old, a first-class chef in Sichuan Province. Representative dishes: radish cake, silk beef, crispy steamed stuffed bun, silk cake and lard cake. Miao Qingyuan: 68-year-old China cooking master, Sichuan cuisine assistant and vice president of Chengdu Cuisine Association, proficient in all kinds of Sichuan cuisine skills. Representative dish: braised duck in the street. Chen Shunquan: 67-year-old first-class chef in Sichuan Province, former head chef of Chengdu State-owned Hotel Chengdu Restaurant, proficient in all kinds of Sichuan cuisine skills. Dong: 7 1 year-old, first-class chef in Sichuan province. Proficient in Sichuan cuisine, bypassing western food and western food technology. Representative dishes: boiled squid, dry-roasted shark's fin, dry-roasted deer's tendon, and beancurd with chicken. Wang Kaifa: 70-year-old, China cooking master, Sichuan first-class chef. Representative dishes: Laojun braised elbow, imperial concubine green eel, crispy fish dumplings, Sichuan style steak. Lu Chaohua: China cooking master, senior chef, Sichuanese. Representative dishes: barbecued pork, braised pork ribs, Bai Niao Bao Hui Wo, crispy abalone with fish-flavored eggplant. Huaxi Daily reporter Diao Photography Wu Xiaochuan