Lu Yongliang's Role Introduction

Lu Yongliang, born in 1954, joined the work in 197 1 year, studied under the master of Hubei cuisine Huang Changxiang, and now teaches at Hubei Institute of Economics. 1987 graduated from China Department of Cuisine, Yangzhou University, Jiangsu Province, with a college diploma. One of the top ten chefs in China, he was awarded the titles of "Chef China", "Senior Cooking Technician", "Senior Manager", "Top 100 Technical Experts in China" and "Super Model Worker in Hubei Province". He was invited to give lectures in Japan, and went to France and South Korea to learn cooking skills from his peers. The mayor of Paris personally awarded a special certificate of honor and went to three European countries (Spanish, Portuguese and Italian) to perform China's cooking skills. In addition, he has served as the executive director of China Cuisine Association, the vice president of Hubei Cuisine Association and the director of Hubei Cuisine Research Institute. Special consultant of Yantai Food Culture Network.

Chinese name: Lu Yongliang.

Nationality: China.

Ethnic group: Han nationality

Place of birth: Wuhan

Date of birth: 1954

Occupation: cook, teacher

Graduate school: Yangzhou University, Jiangsu Province

Main achievements: cooking creation and teaching.

Representative works: sea cucumber Wuchang fish, mandarin fish in tomato sauce, mother-child association, tortoise shell fish Yuan.

Gender: male

Personal deeds

Lu Yongliang, a master chef in China, has had an indissoluble bond with cooking since he was a child. As early as the early 1980s, Lu Yongliang won the honorary title of "Top Ten Chefs" in the first China Cooking Competition, and was one of the youngest judges in the third and fourth cooking competitions. Lu Yongliang, from a national culinary master to the general manager of Chutianlu Hotel, has experienced hardships.

Lu Yongliang, who was born in a water town, had an indissoluble bond with fish since he was a child. As a child, Lu Yongliang has a deep memory and exploration of the other side of the original ecological cooking style. When the boatman is hungry after a hard day's work, he will conveniently scoop up one or two fresh fish in the river, scoop up the river water, add radishes and peppers grown in the farm fields, and cook them with firewood until the milky fish soup rises in the pot, and the fragrant smell goes straight to his heart, and he will taste a smooth and tender fish, which is so delicious that people even want to swallow their tongues. In Lu Yongliang's memory, this is the best food for human beings. Such a simple cooking method can make such a wonderful taste.

At a young age, Lu Yongliang is very sensible. When he was at school, he set foot on a small bench and studied rice with oil and salt, including breakfast for his sisters.

At that time, food supply was tight, and Lu Yongliang, who was hungry, would take the initiative to help whenever he found a wedding or funeral. He makes a fire in the kitchen and always makes moves when the chef needs help most. The chefs all like his cleverness and flexibility. When he makes a fire, he gives him one or two balls and other food from time to time. Later, during the Spring Festival holiday at school, my distant uncle, a chef, always called Lu Yongliang when he went out to work. He likes Lu Yongliang's diligence, flexibility and tacit understanding, and he can burn out the slow fire needed by the chef in time. He even said that Liang Yong had a gift as a cook when he was a child. If he does this job, he will be famous in the future.

God helps those who help themselves.

197 1 year, 17-year-old Lu Yongliang was assigned to the famous Wuchang Greater China Restaurant to cook. When he first arrived at the Greater China Restaurant, Lu Yongliang's heart was cold. In front of him is a shabby old restaurant with a wooden structure. He began a fierce ideological struggle: "Is it difficult for me to join such a catering industry all my life?" What's more, he is a young man who carries plates and bowls, and his face is not decent. In order to cover up the past in front of middle school students, Lu Yongliang said that he worked in the "1 10" secret unit. In fact, "1 10" was interpreted by Lu Yongliang as a pair of chopsticks and a bowl.

Lu Yongliang soon changed his mind. One day when the master got off work, three Tianjin people came to eat Wuchang fish. Lu Yongliang thought the master was away, so he did it himself. I was so excited that I didn't dare to burn the fish. As a result, it backfired. I burned the fish. Just when Lu Yongliang thought he would be criticized by the guests, the guests smiled and encouraged him: "Although the fish is a little mushy, it tastes good. You are only a teenager, and you are still very young. Work hard and you will be a good cook. " A stream of heat inspired Lu Yongliang.

From then on, he vowed to learn the cooking skills well. Therefore, he formally worshipped Hubei culinary master Huang Changxiang as a teacher, devoted himself to learning cooking skills, and began to practice basic skills under the support of the belief of "determined to be an excellent chef". In order to practice fencing, he bought a lot of radishes and potatoes and practiced cutting radishes and potatoes at work and at home. From 1 basket to several baskets, radish and potato shreds came out one by one under the knife. ; In order to practice his hand strength, he put the sand in the pot and kept turning it over. 1 kg to 5 kg of sand gradually turns freely in the pot. He practiced for three days in summer and three days in winter. How many times did he turn the pan and cut the silk? It's hard to talk for a long time. Only the calluses on his palm and the scars on his fingers remember the years of passionate struggle.

As the saying goes, "sharpen your knife" and "everything comes to him who waits". Lu Yongliang, 24, won the first place in the first cooking competition in Hubei Province from 65438 to 0978, and the second place in carving and flavor fish dishes. Since then, with the help of good winds, Lu Yongliang's cooking skills have been continuously improved through hard training. 29-year-old Lu Yongliang shined brilliantly in the first national technical performance appraisal meeting of famous chefs on 1983, and became one of the "Top Ten Famous Chefs in China" with four works: Guiyu in Tomato Juice, Wuchang Fish in Sea Cucumber, Fish in Clear Soup with Orange Blossoms and White Clouds and Yellow Crane (Food Carving).

Hong yang Chu Cai

It is a great test for Lu Yongliang to get such an honor. Is it to sit back and enjoy the success or keep improving? Faced with honor and flowers, ambitious Lu Yongliang did not stop moving forward. In view of his outstanding performance, the leaders of the Municipal Bureau of Commerce talked with him and decided to let him be promoted and put on an iron rice bowl. This is a welcome opportunity for others, he thought. There are many administrative cadres, and there is no shortage of them. But as the saying goes: "360 lines, each goes its own way", but there are very few famous chefs in Hubei. Faced with the opportunity given by the government to enter politics, Lu Yongliang made a decisive choice and used his spare time to review his lessons. 1985, he politely declined the opportunity to be promoted to politics, and was admitted to Jiangsu University of Commerce (now Yangzhou University). He devoted himself to the theoretical knowledge of cooking materials, cooking chemistry, cooking nutrition, catering enterprise management, etc., which greatly improved the level of cooking theory and comprehensive quality. At school, he built a bridge between practical skills and theoretical accomplishment with tenacious perseverance. On this bridge, he found the theoretical basis for practical operation, and his profound knowledge also sprouted new buds for practical operation. When 1987 finished her studies, Lu Yongliang silently took out two treasures from school, one was persistence and the other was wit.

Insist on perfecting his cooking. There is a special term in cooking called "refueling", which plays an important role in adding color and flavor to dishes. Lu Yongliang also vividly called his two-year study experience "refueling", and Lu Yongliang, who added "oil", had a deeper understanding of dish making and cooking. After graduation, Lu Yongliang, who is quite famous in the domestic cooking field, returned to the restaurant in Greater China as the executive deputy general manager. Lu Yongliang, who took the leading position, had a deeper understanding of the connotation of cooking and a more persistent pursuit of the art of cooking. In order to cook fresh vegetables of freshwater fish, he consulted a lot of relevant materials and made a detailed summary of the living habits, meat quality characteristics, best cooking time and cooking methods of various fish. With the tempering of competition, the edification of theory and the enlightenment of management, Lu Yongliang's cooking has been fully sublimated and tends to be perfect. He cooks steamed fish dishes, which are full of firepower and steaming, and can best get the delicious taste of "the first ripe moment"; Braised fish and vegetables are precious to water, with changeable firepower and the best nutrition and texture; The fish balls in the warehouse soup are round and smooth, fresh and tender, unbreakable, and melt in the mouth, striving to create an artistic realm of "eating fish but not seeing fish". Lu Yongliang pushed the fish dishes in Hubei cuisine to a brand-new position with his unremitting pursuit of cooking skills. Fish balls are traditional folk dishes in Hubei. After being passed down from generation to generation, its cooking methods and technological level have been greatly improved. In the past, there were only two kinds of fish balls: ginkgo and silkworm. Lu Yongliang creatively made fish balls into orange petals, and then added chicken soup, mushrooms, monosodium glutamate, pepper, lard, salt and chopped green onion for cooking. They are white in color, peculiar in shape, delicious, pleasing to the eye and memorable. His representative dishes, such as steamed wuchang fish, Pearl mandarin fish, bowl-roasted sea cucumber and herring, orange-petal fish, fish balls in soup, crystal black fillets, crab roe eggs and pork belly in plum vegetables, are beautiful in appearance, pure in taste, smooth and unique in taste. Lu Yongliang's cooking has been praised and praised by the Party and the country. He has been invited to Zhongnanhai for many times to cook for Li Xiannian, Ye Jianying and other countries.

In the 2nd National Cooking Competition from 65438 to 0988, Lu Yongliang became the youngest national judge in China with her exquisite skills and good quality. Based on Lu Yongliang's outstanding achievements in cooking skills and outstanding contributions to China cooking and Hubei cooking, he was awarded the titles of Senior Cooking Technician, Senior Manager and Hubei Cooking Master, and successively won the honorary titles of "Top 100 Technical Experts in China" and "Special Model Worker in Hubei Province", and was elected as the representative of Hubei Provincial People's Congress.

His development direction of "digging, sorting, inheriting, developing and innovating" has been affirmed by peers; He summed up the characteristic flavor of hubei cuisine in ten words: original flavor, strong flavor, purity, slightly spicy and salty; He led the research members of Hubei cuisine to study the top ten combined dishes of Hubei cuisine and made substantial progress. This combination dish subverts the traditional mode and adopts the way of main ingredient+main ingredient. By comparing the performance and quality of raw materials. Seek common ground while reserving differences, complement each other's advantages, and reach the standards of nutrition, medicine and hygiene. Such as soft-shelled turtle and chicken, bacon and fresh pork belly, mutton and fish, fish cake and jiaozi with meat stuffing, preserved fish and wild duck slices, etc. Adjust the taste by supplementing nutrition. Let the dishes go to a new level, thus making customers more popular. In particular, the big bowl dish he launched in Chutianlu Hotel, which he founded, fully embodies the characteristics of "original flavor, slightly spicy" of Hubei cuisine, with a refreshing form and a feeling of returning to nature. Once the "big bowl series dishes" was launched, it immediately caused a sensation in Wuhan catering market and became the dish with the highest ordering rate. It has led to the new trend of catering, and what is more commendable is that Master Lu personally cooks big bowls of dishes every day, setting an example for younger chefs.

Recently, Lu Yongliang put forward the idea of renaming Hubei cuisine as "Chu cuisine". In his view, changing hubei cuisine into Chu cuisine is not only a matter of changing a word in the name, but also an important issue for hubei cuisine to go global. In order to let Chu cuisine participate in the compilation of China hubei cuisine, a large-scale catering book.

At the Anhui Chef's Festival in 2009, Lu Yongliang perfectly showed us the powerful charm of the new "Chu cuisine" which was completely different from the previous one. Drawing lessons from the loading of western dishes, Lu Yongliang was invited to give lectures in Sichuan and show them in class, which made his peers and students feel refreshed and won unanimous praise.

Teach knowledge and educate people.

As a professor at the School of Tourism and Hotel Management of Hubei University of Economics, Lu Yongliang never forgets to preach and teach. In order to let more students master hubei cuisine's cooking skills and appreciate its charm. He taught the principles of cooking and being a man in a simple way. 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 won. At school, Lu Yongliang not only pays attention to example, but also emphasizes setting an example. For many years, Lu Yongliang has kept the habit of cooking in person every day, ranging from one or two hours to three or four hours. He said that it was his happiest time to put on a white chef's suit, put on a waist cloth and stand in front of the stove every day. He believes that the essence of skill is accumulated over time. How to achieve it without doing it yourself?

Lu Yongliang is always strict with his students and disciples. He said that as a chef, we should pursue three standards, one is kitchen morality, the other is cooking, and the third is cooking. Among them, kitchen morality is the most important, which is not only the foundation of being a man, but also the foundation of art, and how high morality is. Lu Yongliang taught his students to "associate with morality and cook with wisdom". He will never allow his students or apprentices to use additives, modifiers and other condiments harmful to health in cooking. He is also very strict about the pretreatment of vegetables, and requires hygiene first in material selection, cleaning and drainage. He said that food is a carrier, you use it to express your sincerity and respect for your guests, and the guests will return your praise and respect. This is the social value of the profession of chef. He especially advocated the natural formation of dishes, not deliberately decorated and carved, only nature is the most beautiful.

Over the years, Lu Yongliang has trained a group of senior applied talents with both ability and political integrity for the culinary field in Hubei. His apprentices have won gold and silver prizes in various cooking competitions in the country and provinces and cities for many times, and two of them have become excellent chefs in the country. However, Lu Yongliang was not satisfied. He said that only by turning his own experience into knowledge can more people benefit. Under the guidance of this idea, he published 10 articles in various newspapers, and participated in the compilation of professional books such as Wuchang Fish Recipe and Greater China Recipe. In order to carry forward his theory, he edited and participated in the compilation of college textbooks "Cooking Art" and "Catering Management".

In the prime of life, Lu Yongliang has also made gratifying achievements in the innovative research of Hubei cuisine. The marginal dishes he developed, such as roasted pork belly with preserved fish, Shapo fish cake pill, roasted turtle with native chicken and fresh fish and sheep, are mellow in taste and complementary in nutrition, which are deeply loved by consumers and quite popular in Wuhan catering market. The vacuum-packed dishes he developed were well received by the public after they were put on the market, which laid a solid foundation for promoting the industrialization and standardization of Hubei cuisine. In the professional publications published in the paper, such as the making technology of orange-petalled fish, the slaughtering technology of eel and the slaughtering technology of fish, he also compiled professional books such as Wuchang fish cookbook and Greater China cookbook together with master Huang Changxiang. In 2005, China's masterpiece "Lu Yongliang Collection" was published, which summarized his representative dishes well.

Chu Chu Momo

In recent years, Lu Yongliang suddenly fell in love with calligraphy and painting. He is self-taught. He painted radishes and cabbages, flowers, birds, fish and insects. His paintings never leave the cooking materials because he likes them so much. His painting style is simple and lovely, without any affectation, just like his character, so approachable. He believes that calligraphy and painting are intrinsically related to cooking. Apart from the influence of calligraphy and painting on the modeling and setting of dishes, their common feature is the embodiment of "virtue", personal cultural accomplishment and the art of China traditional culture. It is also a pleasure to watch Master Lu draw.

In 2008, Lu Yongliang took the lead in establishing the chef's own calligraphy and painting association-"Chuchu Momo" Food Culture Research Association. On the day of the establishment of the association, leaders and colleagues from all walks of life showed great enthusiasm. In particular, the chefs asked to sign up for the association.

In Lu Yongliang's mind, calligraphy and painting is also a bridge, which connects painting and cooking, and connects the hearts of chefs and consumers.

In August 2009, Wuhan Evening News organized a meaningful snack summer camp. The last stop of the activity: "Zero Distance with Chef China". Lu Yongliang introduced the characteristics of Hubei cuisine to the young members. The young members were fascinated by him. When they heard him say that "hubei cuisine has become one of the top ten cuisines in China", they could not hide their joy and clapped their hands. The young members attending this summer camp are all children who are interested in painting. Most of them have studied painting and are no strangers to Chinese painting. When they learned that Lu Yongliang's Chinese paintings were very good, they looked forward to learning from him. Watching him pick up the brush to dye the paper, lifelike shrimps such as shrimp head, shrimp eyes, shrimp body, shrimp tail and shrimp shell gradually appeared on the faces of the small group members. "Wow, the shrimp painted by Grandpa Lu is really like it, just like jumping out!" "Grandpa Lu, have you asked Qi Baishi?" The little league members were all surprised.

Lu Yongliang's favorite calligraphy contents are "eating and drinking morality" and "taste".

He wrote such a poem on the Chinese painting Julong presented to the Top 100 Business Schools of Oriental Cuisine and Catering: "Rapids are brave enough to meet the tide, and the heroes gather to see the present, laughing about the delicious food on earth, and the market is at large." The open-mindedness between the lines is a true portrayal of Master Lu's personal conduct.

To outsiders, Master Lu is an accomplished expert and scholar in his career, but he is also a person who regards the word "virtue" as his life. "Art precedes morality" is Lu Yongliang's motto. From the day 1976 joined the party, he handed himself over to the party. In the earthquake relief in 2008, Lu Yongliang not only personally donated tens of thousands of yuan, but also paid special party dues, and personally went to the disaster area to express condolences to the affected colleagues.

Building platform

After graduating from Jiangsu University of Commerce (now Yangzhou University), Lu Yongliang returned to Greater China Restaurant as the executive deputy general manager. 1996 1 1 was invited to be the executive general manager of Wuhan Mayflower Hotel. After five years' experience as executive general manager, he has always had a long-cherished wish: the Party and the country have trained me and given me many honors, such as "the best chef in China" and "the master of Chinese cooking". I want to use my cooking skills to serve the people, truly repay the society, promote Hubei cuisine and reflect my own life value.

On May 8, 2006, on a sunny day, Lu Yongliang Hotel officially opened. The scene was very lively, with a sea of guests and people. In the first month, there was a rare business peak in other hotels. In order to sincerely repay and thank consumers, he insisted on squeezing out more time to cook in the kitchen himself. One fire in summer, 3 hours in the morning and 3 hours in the afternoon.

On April 6th, 2002, Lu Yongliang seized the opportunity to set up a branch in Wuhan East Lake Development Zone. The business of these two shops is booming. By June 2002, 1 1, he not only paid off all the loans when he started his business, but also created a tax of 1 more than ten thousand yuan for the country, realizing the first step of returning the value of life to society.

The hotel he founded has gained a firm foothold in the market competition and established a corporate brand image in the society. The very important reason is that Lu Yongliang has formulated and implemented a complete set of business philosophy of 16 since he founded his own company: "Compatible with knowledge, cooking wisdom, serving family, and operating according to law". On the other hand, it benefits from the enterprise management of the company. At the beginning of the company's establishment, Lu Yongliang decided to implement the joint-stock system, rather than the family management mode, and hired hotel talents. As ordinary employees of the hotel, his family will not arbitrarily accuse others of their work and interfere with the management between departments, but the managers will do their own jobs and let go of management.

Wit gave his talent a broad stage. Drucker, a famous American cigar manager, once said: "The task of management is to use everyone's talents to multiply one by ten and ten by one hundred." Lu Yongliang ingeniously grafted and integrated Drucker's thoughts in Chutian Road Hotel, which resulted in a new management mode, that is, the innovative management mode with "1+ 10,/kloc-0+100" as the core was fully implemented in the hotel. The core idea of this model is to fully respect the guests. The so-called "65438+"/kloc-0+1 00 "means offending1guest and offending1guest; But a stable 1 guest will attract 10 guests, and a stable 10 guest will attract 100 guests. At the same time, he implements "family management" in management, regards customers as the god of the enterprise, regards employees as the owners of the enterprise, serves with emotion and manages with emotion, thus forming a good interaction between employees and guests, thus winning 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 work enthusiasm. He put forward that logistics (management) revolves around the market, the market (procurement and raw materials) revolves around the kitchen, the kitchen revolves around the service, and the service revolves around the guests. He said that the key to this "four turns" is logistics. In other words, managers should treat employees as gods, not servants, so that employees can consciously treat their guests as gods. No matter how big an individual's ability is, it is impossible to run a hotel well, but it is up to employees Qi Xin to create value together.

Of course, Lu Yongliang wanted to make the cake bigger and better, but he also realized that it was easy to make the enterprise bigger, but the management could not keep up with the decline. He made it clear that enterprises must take the development path of combining their own development with social needs, and open a down-to-earth business, and they will certainly succeed. He is such a real person.

Countless fruitful fruits

Proficient in Hubei Hubei cuisine, bypassing other cuisines, and having a good research on the production of freshwater fish dishes. His representative dishes are "Sea Cucumber Wuchang Fish", "Fish balls in soup", "Crispy fried mandarin fish slices", "Braised abalone wings with Korean ginseng", "Bowl roasted sea cucumber herring", "Pork belly with plum sauce" and ".

Since the first cooking competition held in Hubei Province in 1978, Lu Yongliang has won the first place in cold fighting, the second place in hot dishes and the third place in carving, and has made impressive achievements in various cooking competitions in China, showing amazing cooking talent.

1983165438+10, Lu Yongliang cooked four famous dishes in Hubei, which were well received by the judges. "Sea cucumber Wuchang fish" has rich and tender fish, and the sea cucumber is soft and smooth with thick juice. "Eggplant mandarin fish" is shaped like a grape, with white color, smooth and round, fresh and delicious. In this performance, he won the title of "Top Ten Chefs" in one fell swoop, and he was the youngest among 10 people who won the honorary title of "Best Chef". In the same year, he was rated as a special model worker in Hubei Province.

65438-0987 After graduating with honors from the Department of Cuisine of Jiangsu University of Commerce, he gave lectures in Oita as a member of the Wuhan Culinary Technology Lecture Group, spreading the culture and art of China cooking, especially the cooking techniques of hubei cuisine and fish. This lecture was invited by the Oita Municipal Government of Japan and lasted 12 days, with 30 lectures. It is mainly operated, causing a sensation among the cooking circles and housewives in Oita City, and people who come to watch it are in an endless stream. This lecture expanded the influence of China cooking, especially hubei cuisine. In the same year, he was rated as a national model worker.

achievements of art

1in may, 992, Lu Yongliang was awarded as an outstanding young worker in Wuhan. In June of the same year, enjoy the special allowance (economic management) issued by the municipal government.

1995165438+10 was awarded the title of "National Technical Expert" in October.

1996 65438+ 10 In October, the provincial people's government awarded "Hubei culinary master".

1997, at the invitation of the Korean National Labor Department, China sent a delegation to South Korea to observe the skills performance of the 32nd workers. This kind of performance is organized once a year in Korea, so it is very grand. As a member of the China cooking delegation, Lu Yongliang performed hubei cuisine's cooking methods at the meeting, which was widely praised by local colleagues and journalists.

1987 published the killing technology of eels, the making technology of orange-petalled fish and the making technology of steamed fish in China Cuisine Research. 1989 published "Crab stuffed oranges and orange fragrant fish in China cooking". From 65438 to 0996, he participated in the compilation of the college textbook "Catering Management", Wuchang Fish Menu and Greater China Menu.

/kloc-0 was awarded "Senior Manager" of Hotel Management in September, 1998.

During 1998, Lu Yongliang went to China to perform Chinese food with the French cooking delegation. The mayor of Paris, France personally gave him a cold reception. The mayor of Paris also delivered a warm speech, saying that Chinese food and French food are the most beautiful dishes in the world, and more exchanges are needed in the future. After the performance, he also presented commemorative medals to members of the China cooking delegation.

1999 1 was rated as a national first-class judge.

During the 3rd World China Cooking Competition held in Tokyo in March, 2000, Lu Yongliang was hired as the technical consultant of Wuhan team. Under his direct guidance, the Wuhan team won the team and individual gold medals and the special prize of the booth in one fell swoop, which expanded the international influence of Hubei cuisine.

In 200 1 year, at the invitation of the State Council Overseas Chinese Affairs Office, Lu Yongliang gave 12 performances in nine cities in three European countries (Portugal, Spain and Italy), which made China cuisine popular in Europe. Former Italian President D'Alema also participated in the Chinese food performance and took a group photo with chef China.

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

Since 2005, Lu Yongliang has participated in the CCTV cooking special program "Man-Han Banquet" for many times and served as a judge. His judgment is fair and interesting, which can not only comprehensively evaluate the advantages of the players, but also point out the shortcomings of the players in a realistic way, and at the same time introduce the key and characteristics of dish making to the audience in a simple way, which is well received by the players and loved by the audience.

In 2006, it was awarded the honorary title of "Top Ten Famous Chefs in China" 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 Person of 30th Anniversary of Reform and Opening-up" award.

celebrity quote

Chef, professor, principal. Lu Yongliang keeps changing his face in 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 of it!