A national treasure culinary master, a master of local cuisine in Shanghai, is known as "the first local cuisine in Shanghai", a national senior culinary technician, a culinary master in China, a winner of the national special contribution award for the catering industry and a winner of the lifetime achievement award for the catering industry in China.

Proficient in the cooking technology of Shanghai local cuisine, learn from others' strengths and dare to innovate. Representative dishes include shrimp, black ginseng, flower-pagoda-shaped three-silk, eight-treasure quail, stinky paddle, dried pomfret and so on. In particular, the cooked shrimp and black ginseng are known as "a must for our local cuisine".

2. Dong

A national treasure culinary master, the third generation descendant of Beijing Fangshan Hotel's court cuisine, a national senior culinary technician, a former Beijing Fangshan Hotel chef, a China culinary master, a first-class Beijing chef, a director of Beijing Cuisine Association, and a catering consultant of Jinghua Food Court.

Inherited the cooking skills of Gongting cuisine, learned from others, and integrated innovation. Representative dishes include one product of tofu, four kinds of gravy, four kinds of sauces, chicken breast, roasted swallow breast, sea red shark fin and so on.

3. Hou Ruixuan

As a national treasure chef, he was the first chef of Diaoyutai State Guesthouse in the former capital. He used to be the technical general consultant of Diaoyutai State Guesthouse, the consultant of the professional committee of famous chefs of China Cuisine Association, and a famous chef in China.

Steaming, roasting, frying, roasting and other techniques are often used, and cooking and frying are rarely used, forming a light, oily and tender "Diaoyutai cuisine" feature.

4. Li Yufen

National Treasure Chef, Deputy Secretary-General of International Food Designers Association (USA), National Senior Cooking Technician, National Senior Cooking Lecturer, National First Class Judge of Catering Industry, National Professional Skills Appraisal Examiner, China Chef, senior chef, Beijing.

He is good at Huaiyang cuisine techniques and comprehensively inherits the Huaiyang cuisine skills of the famous teacher Mr. Gao Guolu. Representative dishes include Sweet and Sour Mandarin Fish, fried eel paste, boiled paddle, stewed lion's head and so on.

5. Wang Yijun

A national treasure culinary master and a senior registered China culinary master? First-class chef in Beijing, director of China Cuisine Association, vice chairman of Beijing Xuanwu District Cuisine Association, invited senior business technical training lecturer of  Catering Service Corporation, and technical director of Fengzeyuan Hotel.

Exquisite skills, superior strength, unique techniques and self-contained, known as the "master of Shandong cuisine" today, the representative dishes include onion sea cucumber, shark's fin in casserole, fried fish slices, stewed turtle eggs, scattered Dan in casserole, dragon beard scorpion and so on. .