Lu Mingchun's Talent Cultivation

Lu Mingchun is a famous teacher with exquisite skills and delicious food. Mr. Wang Futing, one of the founders of Lu Mingchun, has successively won the honorary titles of CPPCC member, NPC deputy, national model worker, national first-class chef, China Shandong cuisine master, China cooking master, national cooking master and so on, and can be called a master of a generation. In his cooking career of more than 50 years, he is open-minded and eager to learn, and he is brave in innovation. Proficient in Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Jiangsu cuisine, he creatively developed Liaoning local cuisine. He created a tofu feast, embroidered bird's nest, grilled shark's fin in the air, prince and dancer, roasted Liaoshen with scallion, roasted prawns, fried shrimps, fish in casserole, scrambled eggs in iron pan, roasted white rice and roasted cabbage, which are still famous dishes that consumers like.

Master Wang Futing's apprentice, cooking master Liu Jingxian, won the first national cooking master competition in 1983 with four dishes: orchid bear's paw, fresh abalone with chicken legs, red plum fish belly, prince and showgirl, and became the first national cooking champion. He has led his team to perform in Hongkong, Japan, the United States, Singapore, Taiwan Province Province and other countries and regions for many times, and is known as the "God of Food in China".

Lu Mingchun is highly valued by the Ministry of Commerce of China and relevant departments of various provinces and cities. It used to be a national Shandong cuisine training base and a training class for senior chefs in Shenyang. Held more than 40 training courses and trained tens of thousands of chefs. At present, many hotel managers and chefs at home and abroad are from Lu Mingchun. Most of the cooking competitions and international competitions in the national army, railways, colleges and universities are also from the hands of Lu Mingchun. Therefore, Lu Mingchun is also known as "the Huangpu of chefs and the cradle of champions".