Liu Chong
Liu Chong
Liu Chong himself participated in the improvement of the data part. Details > >
Liu Chong, male, Han nationality, was born on February 27, 1973 in Xishan village, Nanhua Town, Zhongjiang County, Deyang City, Sichuan Province. He is a member of China Cuisine Association, Sichuan Cuisine Association, national famous chef, Chinese cuisine master, Sichuan cuisine master, national senior technician of Chinese cuisine, professional lecturer of cuisine, gold medal culinary master, professional manager of catering industry, special contributor of food magazine He is a senior expert member of the national famous chef editorial board and the winner of the title of top-notch talent of sunshine engineering in Hebei Province. He is now the executive director of Tangshan Lanmao Beverage Group Co., Ltd. since 1996, he has published dozens of articles on cooking in Sichuan cuisine, cooking knowledge, Sichuan cuisine world, China Anhui cuisine, Guangdong cuisine and other domestic famous cooking professional magazines Its creative representative dishes include orange red rabbit, shredded red oil pomelo peel, orange juice eel treasure, pearl tofu, Yipin Dictyophora chicken, eggplant juice shredded gold and silver, pearl brain circle, Taoren cumin fish steak, bamboo shoots roasted three delicacies rice, back to pot crispy liver, fish flavored Shaobai, crispy Apple roll, Crispy lotus leaf steamed rice, crispy orange juice bullfrog, sour soup crab and so on. It has published more than 200 pieces of cooking monograph Dao Guang Huoying He has published hundreds of thousands of words of prose, poetry, novels, documentary literature and other works in newspapers and magazines at or above the provincial level, and published literary monograph Shumen bike Wenji. He has been committed to the research and promotion of Sichuan cuisine nutrition for a long time, and advocates that an excellent chef should be a qualified nutritionist, that is, "food" His characters and deeds have been widely reported by domestic news media at all levels, such as Zhongjiang news, Sichuan news, Zhejiang news, Sohu News, Sina News, China national famous chef network, China famous chef inquiry network, reference network, China famous chef culture center, general office of CPPCC, China literature and history press, China food magazine, Sichuan cuisine World magazine, etc The media made an exclusive interview on his achievements.
Personal resume
Since 1989, he graduated from Kaijiang middle school in Zhongjiang County, China, and then entered the famous restaurant group restaurant of Zhongjiang catering service company. He studied from Liao Zheng, a famous chef in Zhongjiang (the technical manager of the group restaurant and then the Municipal Government Guest House in Sichuan) and studied the cooking techniques for three years, and was guided by the cooking skills of Shi Zhengliang, vice president of the Chinese Cuisine Association. Specializing in Sichuan cuisine creative dishes production technology.
Since 1993, he has been the head chef, chief executive chef, food and beverage manager, chief executive officer and general manager of famous Sichuan cuisine restaurants and star hotels for a long time. He also serves as the chief training instructor and training technical consultant of several chef training schools.
In August 2001, he was invited to be an individual member of Sichuan Cuisine Association.
In May 2002, he was invited to join the individual member of China Cuisine Association.
In May 2003, he was awarded the honorary title of "master of Sichuan cuisine" in the commendation of "outstanding young and middle-aged scientific and technological talents in Sichuan Province" by Sichuan Provincial People's government.
In March 2010, he was assigned to Diaoyutai State Guesthouse by the administrative bureau of organ affairs directly under the provincial people's Government of Sichuan Province to participate in the "state banquet production technology exchange" activity held by the administrative bureau of organ affairs directly under the Central Committee of the Communist Party of China. During the activity, he displayed the production techniques of traditional Sichuan dishes, such as Xuehua Jinao, white meat with mashed garlic, Furong chicken slices, and zhusun Gangao soup, which were praised by the leaders of the Central Committee and the participating culinary masters.
In July 2011, celebrating the 90th anniversary of the founding of the Communist Party of China, he was awarded the honorary title of "China's top culinary master" and the honorary Medal of "influential Chinese culinary model" by China culinary culture center and China famous chef network.
In December 2012, he was awarded the honorary title of "top talent of sunshine engineering vocational skills" by the people's Government of Hebei Province for his outstanding contribution in cooking teaching vocational education.
In February 2016, he published his literary monograph Shumen bike Wenji.
In August 2016, the cooking monograph "Dao Guang Huo Ying talks about famous dishes" was published_ Cooking techniques of famous dishes, the traditional representatives of China's top ten cuisines.
In December 2017, he was awarded the honorary title of "national famous chef" by the national famous chef editorial board, and was elected as a senior expert member of the national famous chef editorial board. His achievements were included in the fourth volume of "national famous chef" published by China literature and history press of the general Office of the CPPCC National Committee.
In August 2020, he was invited to attend the seventh member congress of China Cuisine Association.
He has been assigned by government agencies for many times to participate in the reception activities of VIP state banquets in the United States, France, Thailand, Italy, Pakistan, Kuwait, Saudi Arabia and other countries.
He has been sent to foreign countries, Hong Kong and Macao by government agencies to participate in culinary cultural exchange activities. He has taught Sichuan cuisine in Korea, France, Hong Kong and Macao, and has participated in many international culinary competitions as judges.
He has been the general consultant of Sichuan Cuisine Technology and the artistic director of Sichuan cuisine for many times.
He has been rated as "advanced individual" by his work unit for many times.
Culinary art
Published works
Chinese PinYin : Liu Chong
Liu Chong
