Lu Yongliang

Lu Yongliang, born in 1954, started working in 1971 and became a disciple of Huang Changxiang, a master of Hubei cuisine. He now teaches at Hubei University of Economics. Graduated from the Chinese Cuisine Department of Jiangsu Yangzhou University in 1987 with a college diploma. One of the ten "Best Chefs" in the country, he has won titles such as "Chinese Cooking Master", "Senior Culinary Technician", "Senior Manager", "National Top 100 Technical Experts", and "Hubei Province Special Model Worker". He was invited to travel to Japan to give lectures, and to France and South Korea to compete with colleagues on cooking skills. The mayor of Paris, France, personally issued a special certificate of honor, and went to three European countries (Spain, Portugal, and Italy) to perform Chinese cooking skills. In addition, he also serves as the executive director of the China Cuisine Association, vice president of the Hubei Provincial Cuisine Association, and director of the Hubei Cuisine Research Institute. Special consultant of Yantai Food Culture Network.

Chinese name: Lu Yongliang

Nationality: Chinese

Ethnicity: Han

Birthplace: Wuhan

Birth Date: 1954

Occupation: Chef, teacher

Graduation school: Jiangsu Yangzhou University

Main achievements: culinary creation and teaching

Representative works: "Sea Cucumber Wuchang Fish", "Mandarin Fish with Tomato Sauce", "Mother and Child Conference", "Guiwan Fish Yuan"

Gender: Male

Personal Deeds

Chinese cooking master Lu Yongliang has been inseparable from cooking since he was a child. As early as the early 1980s, Lu Yongliang won the honorary title of "Top Ten Chefs" in the country at the first China Cooking Competition. Subsequently, he was one of the youngest judges at the third and fourth cooking competitions. Lu Yongliang's journey from a national cooking master to the general manager of Chutian Lu Hotel has its own hard work.

Lu Yongliang, who was born in a water town, has had an indissoluble bond with fish since he was a child. In his childhood, Lu Yongliang had deep memories and explorations of Fang's original cooking method. After a hard day's work, when the boatman is hungry, he will pick up one or two fresh fish from the river, scoop up the river water, add the radish and pepper grown in the farmer's field, and cook it over firewood. The milky white fish soup rises in the pot, and the nose-grabbing aroma goes straight to the heart. You taste the tender fish pieces, so delicious that you can't wait to swallow them with your tongue. In Lu Yongliang's memory, this is the best delicacy in the world. Such a simple cooking method can produce such a wonderful taste.

Lu Yongliang is very sensible at a young age. When he was in school, he would step on a small bench to learn how to make fried rice with oil and salt. He also cooked breakfast for his sisters.

At that time, the food supply was tight and Lu Yongliang, who had no enough to eat, would take the initiative to help whenever he found a wedding or wedding event in any house. He would light the fire in the kitchen. He could always help the chef when he needed it most. , the chefs liked his cleverness and flexibility, and gave him one or two meatballs and other food from time to time when he was lighting the fire. Later, when the school was on holiday for the Spring Festival, my distant uncle who was a chef would always call Lu Yongliang whenever he went out to work. He liked Lu Yongliang’s hard work and flexibility, and his tacit understanding, which allowed him to produce the slow and powerful fire the chef needed in time. He even said Yongliang is a kid who has the talent to be a chef. If he does this, he will make a name for himself in the future.

God rewards hard work

In 1971, 17-year-old Lu Yongliang was assigned to work in cooking at the Wuchang Grand China Restaurant, which was famous in Jingchu. When he first arrived at the Great China Restaurant, Lu Yong's conscience went cold. In front of him was a dilapidated and old restaurant with a wooden structure. He began a fierce ideological struggle: "It is difficult for me to devote my whole life to such a restaurant." Catering industry? "What's more, it's not respectable to be a young man serving dishes and bowls. In order to cover up the past in front of his middle school classmates, Lu Yongliang said that he worked in the "110" confidential unit. In fact: "110" was interpreted by Lu Yongliang's image A pair of chopsticks and a bowl.

Soon Lu Yongliang changed his mind. One day, when the master got off work, three people from Tianjin came to eat "Wuchang fish". Lu Yongliang thought that he would cook it by himself since the master was not present. Because I was excited, I was afraid of burning the fish, but contrary to my wishes, the fish was burned. Just when Lu Yongliang thought he was going to be criticized by the guest, the guest encouraged him with a smile: "Although the fish is a bit mushy, it tastes very good. You are only a teenager and still very young. If you work hard, you will definitely do a good job as a chef." ." A wave of enthusiasm surged into his heart, and Lu Yongliang was greatly encouraged.

From then on, he vowed to learn the art of cooking well. Therefore, he officially became a disciple of Huang Changxiang, a master of Hubei cuisine, and devoted himself to learning cooking skills. Supported by the belief of "determining to be an excellent chef", he began to practice basic skills hard. In order to practice his knife skills, he bought back a lot of radishes and potatoes, and practiced cutting shredded radishes and potatoes at work and at home. Gradually, from one basket to several large baskets of shredded radish and potatoes came out from under the knife. In order to practice his hand strength, he put sand in a pot and kept turning the pot. The sand weighing from 1 kilogram to 5 kilograms could be easily turned over in the pot. He practiced Sanfu in the summer and Sanjiu in the winter. It is hard to tell how many times he turned over the pot and cut how many frames of wire. Only the calluses on his palms and the scars on his fingers still remember those years of passionate training.

Youdao is "a sword is sharpened by sharpening" and "hard work pays off". At the first cooking competition in Hubei Province in 1978, 24-year-old Lu Yongliang won first place in knife skills, carving and flavored fish dishes. Good results for two.

From then on, Lu Yongliang's cooking skills continued to improve through hard work, thanks to the good wind. In 1983, at the first national cooking master technical performance appraisal meeting, the 29-year-old Lu Yongliang won four awards including "mandarin fish with tomato sauce", "sea cucumber Wuchang fish", "orange fish in clear soup", and "white cloud yellow crane (eating carving)". His masterpiece was a blockbuster, and he was ranked among the "Top Ten Chefs in the Country" in one fell swoop.

Promoting Chu Cuisine

Winning such an honor is a big test for Lu Yongliang. Should he just sit back and enjoy the honor, or should he strive to make progress? In the face of honors and flowers, the ambitious Lu Yongliang did not stop moving forward. In view of his outstanding performance, the leaders of the Municipal Commerce Bureau talked to him and decided to let him carry out his work and serve as an iron rice bowl. This was an opportunity that others could only dream of. He thought that there were many administrative cadres and there was no shortage of him. However, as the saying goes: "With three hundred and sixty years of experience, one will be number one." However, there are only a few famous chefs in Hubei. Faced with the opportunity given by the government to promote himself into politics, Lu Yongliang made a decisive decision and used his spare time to review his homework. In 1985, he politely declined the opportunity to join politics and was admitted to Jiangsu Commercial College (now Yangzhou University), where he devoted himself to studying professional theoretical knowledge such as cooking ingredients, cooking chemistry, cooking nutrition, and catering business management. Greatly improved the level of cooking theory and one's own comprehensive quality. While in school, he relied on his tenacious perseverance to build a bridge between practical operation skills and theoretical literacy. On this bridge, he found theoretical basis for practical operations, and at the same time, his profound knowledge provided the basis for practical operations. New buds sprouted. When he completed his studies in 1987, Lu Yongliang quietly brought out two treasures from the school, one was persistence and the other was wit.

Perseverance made his cooking skills perfect. There is a special term in cooking called "adding oil", which plays an important role in adding color and flavor to the dishes. Lu Yongliang vividly calls his two-year schooling experience "adding oil". Lu Yongliang, who has added "oil", is very good at making and cooking dishes. deeper understanding. After graduation, Lu Yongliang, who was already well-known in the domestic culinary industry, returned to the Great China Restaurant as the executive deputy general manager. Lu Yongliang, who has taken up a leadership position, has a deeper understanding of the connotation of cooking and has become more persistent in his pursuit of cooking art. In order to make fresh freshwater fish dishes, he consulted a large amount of relevant information and made a detailed summary of the living habits, meat characteristics, optimal cooking time and cooking methods of various fish. Through the tempering of the competition, the edification of theory, and the enlightenment of business management, Lu Yongliang's cooking skills have been comprehensively sublimated and have become more proficient. When he makes steamed fish dishes, he uses high heat and steam to get the most delicious taste of "the first ripe moment"; when braised fish dishes, he cherishes water as much as gold, and the firepower is variable to get the best effect of nutrition and texture; Cangtang fish balls , the pearls are round and smooth, fresh and tender, do not break when landing, and melt in the mouth, striving to create an artistic realm of "eating the fish without seeing the fish". With his unremitting pursuit of cooking skills, Lu Yongliang has pushed fish dishes in Hubei cuisine to a new level. Fish balls are a traditional folk delicacy in Hubei. Passed down through the generations, its cooking methods and craftsmanship have been greatly improved. In the past, fish balls were generally only ginkgo and silkworm-shaped. Lu Yongliang creatively made the fish balls into an orange-petal shape, and then added chicken soup, shiitake mushrooms, and MSG. , pepper, lard, refined salt, chopped green onion and other seasonings are cooked to make orange-petaled fish balls. They are white in color, strange in shape and delicious in taste. They are pleasing to the eye and have a long aftertaste after tasting. His representative dishes are "Steamed Wuchang Fish", "Pearl Mandarin Fish", "Bowl of Grilled Sea Cucumber and Herring", "Steamed Fish with Orange Petals", "Soup Fish Balls", "Crystal Black Fish Fillet", "Crab Roe Hibiscus Egg", "Pork belly with plum and vegetable screws" and other dishes are beautiful in appearance, pure in flavor, smooth in the mouth, and unique, pushing Hubei cuisine to a new level. Lu Yongliang's cooking skills have been praised and praised by party and state leaders. He was invited to Zhongnanhai many times to cook at the homes of national leaders such as Li Xiannian and Ye Jianying.

In the Second National Cooking Technology Competition in 1988, Lu Yongliang became the youngest national judge in China with his superb skills and good quality. Based on Lu Yongliang's remarkable achievements in cooking skills and his outstanding contribution to Chinese cooking and Hubei cuisine, he has been successively rated as senior cooking technician, senior manager, Hubei cuisine master, and has successively won the title of "National Hundred Technical Experts" and "National Top 100 Technical Experts". He was awarded the honorary title of Hubei Provincial Special Model Worker" and was elected as a deputy to the Hubei Provincial People's Congress.

The development direction of Hubei cuisine that he proposed to “excavate, organize, inherit, develop and innovate” was recognized by his peers; he summarized the characteristic flavor of Hubei cuisine in ten words: original juice and strong flavor. , pure, slightly spicy, salty and fresh; the Hubei cuisine research members he led conducted research on the top ten Hubei cuisine combination dishes and made substantial progress. This combination dish overturned the traditional model and used the main ingredient + main ingredient method. Comparison of raw material performance and raw material quality. Seeking common ground, through complementation, to meet the standards of nutrition, medicine, and hygiene. Such as soft-shell turtle and chicken, bacon and fresh pork belly, mutton and fish, fish cake and meat yuanzi, cured fish and wild duck pieces, etc., through complementary nutrition, the taste is adjusted. Take dishes to a new level and become more popular with customers. In particular, the large bowls of dishes he launched at Chutianlu Hotel, which he founded, fully embody the characteristics of Hubei cuisine's "original juice and slightly spicy". It is refreshing in form and has a feeling of returning to basics. , once the "Big Bowl Series of Dishes" was launched, it immediately caused a sensation in the Wuhan catering market and became the dish with the highest order rate.

It has led a new trend in catering. What is even more valuable is that Master Lu personally cooks large bowls of dishes every day, setting an example for the younger generation of little chefs.

Recently, Lu Yongliang proposed the idea of ??renaming Hubei cuisine "Chu cuisine". He believes that changing Hubei cuisine to Chu cuisine is not just a matter of changing one word in the name, but an important issue of how Hubei cuisine can go global. In order to make Chu cuisine participate in the compilation of a large-scale catering book "Chinese Hubei Cuisine"

At the 2009 Anhui Provincial Chef Festival, Lu Yongliang perfectly demonstrated to us the powerful charm of the new "Chu Cuisine", which is completely different from the past. different forms. Drawing on the plating of Western dishes, Lu Yongliang was invited to give lectures in Sichuan and presented them in the classroom, which was refreshing to his colleagues and students and received unanimous praise.

Teaching and educating people

As a professor at the School of Tourism and Hotel Management of Hubei University of Economics, Lu Yongliang never forgets the basics of teaching and solving doubts. In order to let more students master the cooking techniques of Hubei cuisine and appreciate the charm of Hubei cuisine. He taught the principles of cooking and life in simple and easy-to-understand terms. For his students, listening to Master Lu's class is simply a pleasure. Therefore, Lu Yongliang is rated as the "Most Popular Teacher" by students every year. In his eyes, this is the highest honor among all the honors he has received. In school, Lu Yongliang not only pays attention to words, but also emphasizes teaching by example. Over the years, Lu Yongliang has maintained a habit of cooking in person every day, ranging from one or two hours to three or four hours. He said that every day he puts on a white chef's uniform and a loincloth and stands in front of the stove. When he was happiest. He believes that the mastery of skills is accumulated day by day. How can you experience it if you don't do it yourself?

Lu Yongliang always has strict demands on his students and disciples. He said that as a cook, you must pursue three standards, one is cooking ethics, the other is cooking skills, and the third is cooking performance. Among them, cooking ethics is the most important. It is not only the foundation of life, but also the foundation of art. The higher the virtue, the higher the art. Lu Yongliang educates his students to "live with morality and cook with wisdom." He will never allow his students or apprentices to use additives, improvers and other condiments that are harmful to health in cooking. He is also very strict about the pre-processing of dishes. Hygiene is the first priority in selecting ingredients, cleaning and discharging water. He said that food is a carrier. You use it to express your sincerity and respect to your guests, and the guests will reward you with praise and respect. This is the social value of the chef profession. He especially advocates the natural formation of dishes, without deliberate decoration or carving. Only natural ones are the most beautiful.

After working in the kitchen for many years, Lu Yongliang has cultivated a group of high-level applied talents with both ability and political integrity for Hubei’s culinary industry. His apprentices have repeatedly won gold and silver medals in various national, provincial and municipal cooking competitions, and two of them have become national outstanding chefs. But Lu Yongliang was not satisfied. He said that only by converting his experience into knowledge can more people benefit. Under the guidance of this idea, he published 10 articles in various newspapers and periodicals, and participated in the "Wuchang Fish Recipe" ", "Greater China Recipes" and other professional books. In order to carry forward his theory, he edited and participated in the compilation of college textbooks "Culinary Arts" and "Catering Management". At the same time, he also published the monograph "Cooking by Chinese Famous Chef Lu Yongliang" The book "Art" has been well received by theoretical circles, industry and readers, and has been exported to Southeast Asia, Europe and the United States.

The young and powerful Lu Yongliang has also made gratifying achievements in innovative research on Hubei cuisine. He developed "braised pork belly with cured fish", "shabo fish cake balls", "roasted turtle with local chicken", "fresh fish and mutton" "Fringe dishes such as ", with mellow flavor and complementary nutrition, are deeply loved by consumers and are quite popular in Wuhan's catering market. The vacuum-packaged dish products he developed were very popular with the public after being put on the market, laying a solid foundation for promoting the industrialization and standardization process of Hubei cuisine. His papers such as "Production Technology of Orange-petal Fish Fillet", "Slaughtering Technology of Eel", "Slaughtering and Production Technology of Squid" and other papers were published in professional journals. He also compiled "Wuchang Fish Recipe" and "Big Fish Recipe" with his master Huang Changxiang. Chinese Recipes" and other professional books. In 2005, he published the book "The Best Works of Chinese Cooking Masters: Lu Yongliang Album", which is a good summary of his representative dishes.

Chu Chu Calligraphy

In recent years, Lu Yongliang suddenly became obsessed with the art of calligraphy and painting. He was self-taught. He painted radish, cabbage, flowers, birds, fish and insects. His paintings never left the raw materials for cooking because he liked them so much. His painting style is simple and lovely, without any pretense, just like his person, so approachable. He believes that calligraphy, painting and cooking are intrinsically linked. In addition to the influence of calligraphy and painting on the shape and presentation of dishes, their most common characteristics are the embodiment of "morality", the embodiment of personal cultural accomplishment, and the profound implication. The art of Chinese traditional culture. Watching Master Lu paint is also a pleasure.

In 2008, Lu Yongliang took the lead in establishing the chefs' own calligraphy and painting association - the "Chu Kitchen Calligraphy and Ink" Food Culture Research Association. On the day the association was established, leaders and colleagues from all walks of life showed great enthusiasm. In particular, chefs are asking to sign up for the association.

For Lu Yongliang, calligraphy and painting are also a bridge, connecting painting and cooking skills, and connecting the hearts of chefs and consumers.

In August 2009, "Wuhan Evening News" "Gourmet Meike" organized a meaningful "Little Food Summer Camp" activity. The last stop of the event: "Zero Distance with Chinese Cooking Masters".

Lu Yongliang introduced the characteristics of Hubei cuisine to the group members. The group members gathered around him and listened mesmerized. When they heard him say, "Hubei cuisine has become one of the top ten cuisines in the country," they couldn't hide the smile on their faces. They all clapped with joy. The small group members participating in this summer camp are all children who are somewhat interested in painting. Most of them have learned painting and are no strangers to traditional Chinese painting. When they learned that Lu Yongliang is good at traditional Chinese painting, they looked forward to learning traditional Chinese painting from him. Watching him pick up the brush and smear on the paper, lifelike shrimps such as shrimp heads, shrimp eyes, shrimp bodies, shrimp tails, and shrimp shells gradually appeared in front of the small group members. "Wow, the shrimps painted by Grandpa Lu look so similar, as if they are about to jump out!" "Grandpa Lu, have you asked Qi Baishi for advice?" The small group members were amazed.

Lu Yongliang's favorite calligraphy content is "drinking and eating virtues" and "taste".

He inscribed this poem on the traditional Chinese painting "A Gathering of Dragons" presented to one of the top 100 business schools in Oriental Food and Catering: "We march bravely to meet the tide, and heroes gather to look at the present and laugh about the world of delicious food." "The market is free and easy." The open-mindedness and freedom exuded between the lines are a true reflection of Master Lu's personal character.

In the eyes of outsiders, Master Lu is an expert and scholar with outstanding achievements in his career. However, they do not know that he is a person who regards the word "virtue" as his life. "Art comes first with morality" is Lu Yongliang's motto. From the day he joined the party in 1976, he surrendered himself to the party. During the 2008 earthquake relief, Lu Yongliang not only personally donated tens of thousands of yuan and paid a special party dues, but also went to the disaster area to express condolences to his colleagues who were affected.

Building a platform

After graduating from Jiangsu Commercial College (now Yangzhou University), Lu Yongliang returned to the Great China Restaurant as the executive deputy general manager. In November 1996, he was invited to serve as the executive general manager of Wuhan Mayflower Hotel. With five years of experience as an executive general manager, he has always had a long-cherished wish in his heart: The party and the country have trained me and given me many honors such as "Best Chef in the Country" and "Chinese Cooking Master". I want to use my cooking skills to serve the people. Serve the public, repay the society with sincerity, promote Hubei cuisine, and reflect your own life value.

On the sunny day of May 8, 2001, Lu Yongliang’s hotel officially opened for business after intense preparations. The scene was bustling, with a large number of guests, and the popularity gathered. It appeared in the first month A rare business peak for other hotels. In order to sincerely repay consumers, he insisted on squeezing in more time to cook in the kitchen himself. In summer, he would stand by the stove for 3 hours in the morning and 3 hours in the afternoon.

On April 6, 2002, Lu Yongliang seized the opportunity and opened a branch in Wuhan East Lake Development Zone. The two stores are becoming more and more prosperous. By November 2002, in addition to paying off all the loans he had taken to start his business, he had also created more than 1 million yuan in tax for the country, realizing the first step in repaying the value of his life to society.

The hotel he founded has gained a firm foothold in the market competition and established a corporate brand image in society. The very important reason is that Lu Yongliang has formulated and implemented a complete 16-character business philosophy since he founded his own company: "to obtain compatibility, to cook with wisdom, to serve with emotion, and to operate in accordance with the law." On the other hand, it benefits from the company's corporate management. When the company was first established, Lu Yongliang decided to implement a joint-stock system and not follow a family-style management model. The hotel's talents were specially hired. As for his family members who work as general employees in a hotel, they will not blame other people's work or interfere in the management of departments. The managers, on the other hand, perform their duties and let go of management.

Wits gave his talents a broad stage. Drucker, the famous American management cigar, once said: "The task of management is to make use of everyone's talents, one as ten, ten as a hundred, to produce a multiplicative effect." Lu Yongliang presented Drucker's work at Chutianlu Hotel The clever grafting and integration of viewpoints has led to a new management model, which is the comprehensive implementation of an innovative management model with "1+10, 1100" as the core in the hotel. The core concept of this model is to fully respect guests. The so-called "1+10, 1100" means that if you offend 1 customer, you will offend 10 customers, and if you offend 10 customers, you will offend 100 customers; but if you stabilize 1 customer, you will attract 10 customers, and if you stabilize 10 customers, you will offend 10 customers. Guests will attract 100 guests. At the same time, he promotes "family affection" management in management, regards customers as the gods of the enterprise, and employees as the masters of the enterprise, serves with affection, and manages with affection, so that a good interaction is formed between the enthusiasm and creativity of employees and guests, thus It has won a good reputation and considerable economic benefits for the enterprise.

In management, Lu Yongliang also learned from the good methods of state-owned enterprises, caring for employees and mobilizing everyone's enthusiasm for work. He proposed that logistics (referring to management) revolves around the market, the market (referring to procurement and raw materials) revolves around the kitchen, the kitchen revolves around service, and service revolves around guests. He said the key to this "fourth turn" is logistics. That is to say, managers should treat employees as gods instead of using them as servants, so that employees can consciously treat guests as gods. No matter how capable an individual is, it is impossible to run a hotel well. Instead, it depends on the concerted efforts of employees to create value.

Of course Lu Yongliang wants to make the cake bigger and better, but he also realizes that it is easy for a company to grow bigger, but it will also decline quickly if management cannot keep up.

He said clearly that enterprises must follow a development path that combines their own development with social needs. If you start one down-to-earth, you will succeed. He is such a down-to-earth person.

Achievements

Proficient in "Hubei E cuisine", bypassing other cuisines, especially in-depth research on freshwater fish dishes, his representative dish is "Sea Cucumber Wuchang Fish" , "Soup-filled fish balls", "Crispy fried mandarin fish cubes", "Crabs with glutinous rice paste", "Stewed abalone fins with Korean ginseng", "Bowl of roasted sea cucumber and herring", "Pork belly with pickles and screws", "Steamed fish with orange slices" wait.

Since the first cooking competition held in Hubei Province in 1978, when he won first place in cold dishes, second place in hot dishes, and third place in carvings, Lu Yongliang has set records in various cooking competitions across the country. He achieved impressive results and showed his amazing cooking talent.

In November 1983, at the National Cooking Masters Technical Performance Appraisal Meeting held in Beijing, Lu Yongliang cooked four famous Hubei dishes: "Sea Cucumber Wuchang Fish", "Tomato Sauce Mandarin Fish", "Mother and Son" "General Assembly" and "Gui Petal Fish Yuan" were well received by the judges. The "Sea Cucumber Wuchang Fish" has plump and tender meat, the sea cucumber is soft and smooth, and the juice is thick and even; the "Tomato Mandarin Fish" is shaped like a grape, with white luster, smooth and round, tender and delicious. In this performance, he won the title of "Top Ten Chefs" in the country in one fell swoop, and was the youngest among the 10 people to win the honorary title of "Best Chef". In the same year, he was named a special model worker of Hubei Province.

In 1987, after graduating from the Cooking Department of Jiangsu Commercial College with excellent results, he went to Oita, Japan to give lectures as a member of the Wuhan Cooking Technology Lecture Group to spread the culture and art of Chinese cooking, especially This is the cooking technique of E cuisine fish dishes. This lecture was invited by the Oita City Government in Japan. It lasted for 12 days and 30 times. It was mainly about operations. It caused a sensation among the cooking circles and housewives in Oita City. There was an endless stream of people coming to observe this lecture. The event expanded the influence of Chinese cooking, especially Hubei cuisine, in Japan. In the same year, he was named a national model worker.

Artistic Achievements

In May 1992, Lu Yongliang was rated as an outstanding young worker in Wuhan City. In October of the same year, he enjoyed a special subsidy (economic management) issued by the municipal government.

Won the title of “National Technical Expert” in November 1995.

In January 1996, he was awarded the title of "Master of Hubei Cuisine" by the Provincial People's Government.

In 1997, at the invitation of South Korea’s Ministry of Labor, China sent a delegation to observe South Korea’s 32nd workers’ skills performance. This kind of performance is organized once a year in South Korea, so it is very grand. Lu Yongliang served as the Chinese cooking delegation One of the members performed a cooking method of Hubei cuisine at the meeting, which was generally well received by local colleagues and journalists.

In 1987, he published "Eel Slaughtering Technology", "Orange-petaled Fish Sauce Production Technology" and "Steamed Fish Production Technology" in "Chinese Cuisine Research"; in 1989, he published "Chinese Cuisine" " Crab stuffed with orange and orange-flavored fish." In 1996, he participated in the compilation of "Catering Management", a textbook for colleges and universities, and participated in the compilation of "Wuchang Fish Recipes" and "Greater China Recipes".

Awarded "Senior Operator" in hotel management in September 1998

In 1998, Lu Yongliang went to France with the Chinese cooking delegation to perform Chinese cuisine. The mayor of Paris, France personally held a cold reception The mayor of Paris also gave a warm speech, saying that Chinese food and French food are the most beautiful dishes in the world, and they will have more exchanges in the future. After the performance, he also presented commemorative awards to the members of the Chinese culinary delegation. medal.

In January 1999, he was rated as a national first-level judge.

During the Third World Chinese Culinary Competition held in Tokyo, Japan in March 2000, Lu Yongliang was hired as the technical consultant of the Wuhan team. Under his direct guidance, the Wuhan team won the team and Individual gold medals and booth special prizes have expanded the international influence of Hubei cuisine.

In 2001, Lu Yongliang was invited by the Overseas Chinese Affairs Office of the State Council to perform 12 times in nine cities in three European countries (Portugal, Spain, and Italy), making Chinese cuisine popular in Europe. The former President of Italy D'Alema also participated in the Chinese food performance and took photos with the Chinese chefs.

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

Since 2005, Lu Yongliang has participated in the competition of the CCTV cooking special program "Manchu-Han Banquet" many times and served as a judge. His judgment is fair and interesting. He can not only comprehensively evaluate the strengths of the contestants, but also point out the shortcomings of the contestants realistically. At the same time, he introduces the key and characteristics of dish production to the audience in simple and easy-to-understand terms. He is very popular among the contestants and the audience.

In 2006, he was once again awarded the honorable title of "China's Top Ten Famous Chefs" 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 Figure of the 30th Anniversary of Reform and Opening Up" award.

Famous Quotes

Chef, professor, CEO. Lu Yongliang keeps "changing his face" among these three roles.

What is catering? Lu Yongliang said it well. Catering is a great project - "Human Life Energy Project".

This is a great and noble cause, and we should be extremely proud and proud to be engaged in this cause!