How much do you know about the top ten famous chefs, dishes, dishes and snacks in Huai 'an?

Top Ten Snacks in Huai 'an (10) Huai 'an jiaozi, Huai 'an Yangchun noodles, shredded radish, hot and sour soup, dock mutton soup, Qingjiang beef soup, Huai 'an bean curd, Lao Lu Xiang Gan, Huai 'an crispy skin, and children's cakes. Top Ten Chefs: Suhua Wang, male, born in 1945, has been working for more than 40 years. The first China cooking master in Huai 'an, and the honorary master of Jiangsu cooking. He is proficient in the cooking characteristics of Huaiyang cuisine, and his skills are comprehensive, especially his swordsmanship. The shredded potatoes he cut are thin enough to pierce a needle, and his specialties such as "one chicken and nine portions", "Oolong mandarin fish" and "soft-pocketed long fish" are deeply loved by the industry and consumers. Tu Zhaofu: Male, born in 1937, honorary master of Jiangsu cuisine for more than 50 years. He inherited the traditional characteristics of Huaiyang cuisine and constantly explored innovation. He is good at making banquets and dishes such as "Long Fish Banquet" and "Wenlou Tangbao", bringing out a large number of famous chefs of Huaiyang cuisine, participating in ministerial-level technical seminars for many times, serving central leaders and foreign guests for many times, and teaching skills to catering enterprises inside and outside the province. Tian Dejun: Male, honorary master of Jiangsu cuisine, 1940 was born in a culinary family. /kloc-at the age of 0/5, he entered the culinary world with his father, made many friends, absorbed the strengths of various families, studied cooking diligently, and actively explored and innovated. From 1978, he was transferred to Huai 'an Commercial Technical School to engage in cooking teaching, led many teams to participate in various cooking competitions, trained a large number of famous teachers and chefs, and was invited to participate in cooking technology seminars many times. Wu Zhihua: Male, born in 1952, China cooking master, Jiangsu cooking master, lecturer, and China cooking senior appraiser. He has been engaged in cooking teaching for a long time, published many academic papers and trained many outstanding talents. 1982 has served as the editorial board of provincial cooking books and periodicals, and has served as the judge of national, provincial and municipal cooking technology competitions for many times. He has profound knowledge of cooking theory and solid practical operation. Xiang Jinjun: Male, born in 1956, China cooking master, Jiangsu cooking master, part-time associate professor of cooking at Yangzhou University, editorial board of provincial cooking books and periodicals, and editorial board of national cooking textbooks for secondary vocational schools. He has been engaged in cooking teaching and research for a long time, systematically summed up the causes and cooking characteristics of Huai 'an cuisine, created a large number of new special dishes, and excavated and sorted out the soon-to-disappear "Huaibei Long Fish Mat" menu. Feng, male, born in 1957, is a master cook in China, a master cook in Jiangsu Province, a senior cook technician in China, the vice president of the Provincial Cuisine Association and the president of the Municipal Tourist Hotel Association. He studied Jiangsu cuisine under the guidance of Hu Changling, vice president of China Cuisine Association, and devoted himself to the excavation, research and innovation of Huaiyang cuisine. He has a unique opinion on Huaiyang cuisine, and has a deep attainments in making long fish dishes and long fish seats. Mao Yuping, male, born in 1957, is a China culinary master, a Jiangsu culinary master, a China culinary senior technician, an off-campus tutor of the municipal commercial technical school, the champion of the first national cooking competition in Huai 'an, and a senior technician with special contributions from the provincial government, enjoying special allowance. Since the Food Festival in 2004, he has been in charge of food promotion and skill exchange activities of the municipal government in Beijing, Shanghai, Hangzhou and Nanjing to promote Huaiyang. Cai: Male, born in 1963, China culinary master, member of Huai 'an CPPCC, vice president of Jiangsu Catering Industry Chamber of Commerce, vice president of Huai 'an Cuisine Association, and municipal model worker. He devoted himself to cooking research and investment development in the catering industry, inherited the tradition, researched and developed Huaiyang cuisine, founded Huaiyang cuisine chain and large-scale flagship enterprise Jiangsu Huaiyangfu Catering Co., Ltd., and became a catering enterprise in Jiangsu Province. Yang Faming, male, born in 196 1, is a master cook in China, a master cook in Jiangsu province, the executive director of the Municipal Cuisine Association, and a judge of the Municipal Appraisal Committee. He is good at making Huaiyang cuisine, with profound theoretical knowledge and solid practical skills. He has published academic papers many times, trained many outstanding talents, and explored and developed innovative dishes such as "Xiangmang snakehead" and "Braised Shrimp". Li Yonglin, male, born in 1963, is a culinary master in China, a culinary master in Jiangsu and a culinary technician in China. He is good at making Huaiyang cuisine, bypassing the cuisines of Beijing, Shandong, Sichuan and Guangdong, and creating the famous dish "Red Crispy Long Fish". 1987 achieved excellent results in the technical competition of "Driving the South of the Yangtze River for the Second time" and was awarded "Young Worker" by the municipal party committee and municipal government.