Lu Yongliang's artistic achievements.

1in may, 992, Lu Yongliang was awarded as an outstanding young worker in Wuhan. In June of the same year, enjoy the special allowance (economic management) issued by the municipal government.

1995165438+10 was awarded the title of "National Technical Expert" in October.

1996 65438+ 10 In October, the provincial people's government awarded "Hubei culinary master".

1997, at the invitation of the Korean National Labor Department, China sent a delegation to South Korea to observe the skills performance of the 32nd workers. This kind of performance is organized once a year in Korea, so it is very grand. As a member of the China cooking delegation, Lu Yongliang performed hubei cuisine's cooking methods at the meeting, which was widely praised by local colleagues and journalists.

1987 published the killing technology of eels, the making technology of orange-petalled fish and the making technology of steamed fish in China Cuisine Research. 1989 published "Crab stuffed oranges and orange fragrant fish in China cooking". From 65438 to 0996, he participated in the compilation of the college textbook "Catering Management", Wuchang Fish Menu and Greater China Menu.

/kloc-0 was awarded "Senior Manager" of Hotel Management in September, 1998.

During 1998, Lu Yongliang went to China to perform Chinese food with the French cooking delegation. The mayor of Paris, France personally gave him a cold reception. The mayor of Paris also delivered a warm speech, saying that Chinese food and French food are the most beautiful dishes in the world, and more exchanges are needed in the future. After the performance, he also presented commemorative medals to members of the China cooking delegation.

1999 1 was rated as a national first-class judge.

During the 3rd World China Cooking Competition held in Tokyo in March, 2000, Lu Yongliang was hired as the technical consultant of Wuhan team. Under his direct guidance, the Wuhan team won the team and individual gold medals and the special prize of the booth in one fell swoop, which expanded the international influence of Hubei cuisine.

In 200 1 year, at the invitation of the State Council Overseas Chinese Affairs Office, Lu Yongliang gave 12 performances in nine cities in three European countries (Portugal, Spain and Italy), which made China cuisine popular in Europe. Former Italian President D'Alema also participated in the Chinese food performance and took a group photo with chef China.

On February 28th, 2004, Mr. Lu Yongliang, a China culinary master, was invited to London, England for a week-long visit. Master Lu served as the referee and performed wonderful cooking skills in China. In the same year, he was elected as the vice president of China Cuisine Association.

Since 2005, Lu Yongliang has participated in the CCTV cooking special program "Man-Han Banquet" for many times and served as a judge. His judgment is fair and interesting, which can not only comprehensively evaluate the advantages of the players, but also point out the shortcomings of the players in a realistic way, and at the same time introduce the key and characteristics of dish making to the audience in a simple way, which is well received by the players and loved by the audience.

In 2006, it was awarded the honorary title of "Top Ten Famous Chefs in China" by the Ministry of Commerce. In the same year, he was invited to give lectures in France and New Zealand.

In 2008, he won the "Meritorious Person of 30th Anniversary of Reform and Opening-up" award.