Catalogue of Innovative Cuisine of China Star Chefs

Beijing Division

12 Xu Bo

Manager of Technical Progress Department of Dadong Company

Steamed Alaska King Crab with Carved Hibiscus with Spicy Ice Cream

14 Li Gang

Deputy General Manager of Nanxincang Store of Dadong Company

Foie gras with Honey Juice with Passion Fruit Salad

16 Li Ke

Beijing Abalone King Pinxiantang. Technical Director

Spiced Cherry Silver Cod

18 Zhang Zongqiang

Deputy Chef of Huangting, Wangfu Peninsula Hotel

Boiled fresh abalone in multicolored thick soup

2 Yu Meisheng

Creative Director of p>Wish Indus Food

Original taste, snow, salt and refreshing beef tongue

22 Gao Xinyu

Manager of Kitchen Administration Department of Dadong Company < Chinese mandarin fish with Yuhuan noodles

26 Zhao Bin

Samadhi vegetarian executive chef

Zen tea position

28 Jin Gyeong

Kong Yiji Shang Yan produced chef

bamboo salt, fragrant plum and dried vegetables baked with two heads

3 Mei Zhiguo

Deputy chef of jasmine Chinese food. Chef Weizhuangyuan, General Manager

Citronella Snail

36 Li Tiequan

Deputy Chef of Chinese Food in Zhongliang College of COFCO

Crystal Shrimp with Rare Mushrooms

38 Fu Yang

General Manager and Executive Chef of Jingge Restaurant

Cocoa Champagne, Lotus Root Ribs and Chinese Roasted Australian Lamb Chop

4 Hao Wenjie

Executive Chef of Royal Posthouse.

Mutton soup and paper fish

48 Deng Zhiqiang

Executive Chef of Chinese food in Shanghai Peninsula Hotel

Beef with Chinese kale in black bean sauce

5 Pan Zhongming

Chef of Guiyu Mountain House in Hangzhou

Bamboo shoots

52 Yu Chengxin

Banquet Chef of Intercontinental Hotel in Puxi, Shanghai

Ruixue Cangjinlong < Head of Kitchen, Oriental Riverside Hotel, Shanghai International Conference Center

Tao Ning chinese forest frog

58 Bao Kefeng

Executive Chef of Jiangsu Haizhongtian Catering Management Co., Ltd.

Yemi Guanyan

6 Lin Feng

Chef of Shanghai Langyifang Catering Co., Ltd.

Crab, fragrant peach, oil and Australian belt

62 Zhou Jiayun

Shanghai Lingang Haofang Catering Co., Ltd. Chef of the banquet

Golden Crab Powder Mandarin Fish Roll

66 Li Wanhong

Executive Chef of Jiangsu Tianshui Yaju International Trade Hotel

Ecological radish sprouts with black pork

68 Cao Zhengjun

Executive Chef of Shanghai New Wangfu Hotel

Coconut King Curry Shrimp

7 Hang Renhua

Western suburb of Shanghai 5. Cod bean paste

74 Xu Xiangsheng

Chef of house boat Ningbo Restaurant of Hilton Shanghai

Shrimp with green hairpin

76 Gu Yifeng

Executive Chef of Metropark Hotel Shanghai

Eight-treasure gourd duck with healthy tricolor

78 Zhang Huan Qi

Deputy Chef of Le Meridien Royal Shanghai Shimao. P > Aromatherapy in the Southern Song Dynasty, Lin Xian

86 Chen Lijiang

Catering Director of Hangzhou New Century Mingdu Hotel

Jiangnan Bicolor Mushroom

88 Liu Guoming

Executive Chef of Hangzhou Zhiweiguan Weizhuang

Man Longgui Yu

9 Fu Yueliang

Executive Chef of Hangzhou Grandma's Second Movement

Golden Buckle Meat. Chef of Suzhou Deyuelou

New Taihu Lake Sanbaitang

96 Ye Baorong

Executive Chef of Chinese Food in Longyinge, Hangzhou Huanglong Hotel

New version of Fried Eel with Shrimp

98 Shendong

Executive Chef of Xiexianglou, Hangzhou Zi Xuan Resort

Hunxin local chicken nest egg

1 Jin Yuhuan

. Division

18 Lanming Road

Chairman and General Manager of Lanting 13th Kitchen Club

Fried Cod in Sichuan Sauce

11 Xu Ping

Executive Chef of Tianyu Hotel of Chongqing Public Security Fire Brigade

Tofu with Mushroom Fragrance

112 Qi Songchen

Executive Chef of Chengdu Yunmen Jincui Restaurant

Natural

112. P > Chongqing Shunfeng 123 Chef

Bitan Fragrance

118 Xia Xue

Chef of Junlin Supreme Restaurant in Chengdu China Club

Blood Swallow Chicken Tofu

12 Liang Huanjian

Executive Chef of Zhuxuan Chinese Restaurant in Sofitel Shenji Chongqing

Splendid Summer

122 Li Tuofen

Shangri-La Hotel, Chengdu.