He has been working for more than 20 years and has served as the chef, executive chef and group executive chef of star hotels such as Huadu Hotel Yanshan Hotel, Tianlun Dynasty Hotel, Xinhua Insurance Building, Yuyang Hotel, etc. Equal grade. Specializing in the production of Sichuan, Cantonese and Shandong cuisine, it has successively launched innovative products such as "Drunken Hollow Lobster Balls", "Sapphire Blue Bamboo Fins", "Honey Wild Mushroom Abalone Soup", "Gold Medal First Grade Abalone", and "Vegetable Crispy Roast Duck" " and more than 100 innovative dishes, all of which have been well received. Especially after joining the Bianyifang Roast Duck Group, the quality of the overall group's dishes has been greatly developed, and the "Vegetable Crispy Braised Oven Roast Duck" was patented. This dish not only changes the traditional taste of Yanlu roast duck, but is also more nutritious, green and fashionable. Mr. Jiang Xi, President of the World Culinary Association, wrote an inscription for him after the meal.
He has superb cooking skills and has hosted many banquets for party and state leaders such as Wan Li, Qiao Shi, Chen Muhua, Jia Qinglin, Wang Guangying, Tang Jiadao, etc., all of which have received high praise. In 1997, he won the gold medal in Thailand's "Asian Cooking Competition". In 1999 and 2004, he led his disciples to participate in the 4th and 5th National Cooking Competition and won the team gold medal. All the disciples won individual gold and silver medals.