Good at Cantonese white-cut and soup-making; can braise, blanch, stir-fry, steam seafood, make soup, and plate dishes
Self-introduction
I like cooking the most because the customers' clean plate action can bring me a sense of accomplishment. I am especially good at stir-frying Hunan dishes, making various soups, braised dishes, cold dishes, and making various meatballs. The national banquet Dong'an chicken and Yongzhou blood duck are the specialties of my hometown and also my specialty.
As a former soldier, hard work is in my genes, being conscientious and responsible is my skill, and I never care about personal gains and losses. Cooking dishes with stable flavors and making delicious dishes is my instinct.
Work Experience
More than 30 years of experience as a chef
From 1993 to 1997, he worked in the restaurant department of Quanling Hotel in Yongzhou, Hunan Province.
1997-2004 Worked in food management at Yongzhou Sugar and Wine Company
2005-2009 Worked in the kitchen of a Hunan restaurant in Shenzhen, Guangdong
Worked in a private restaurant in Yongzhou, Hunan from 2010 to 2019
Worked in Hunan Restaurant since 2020
Food photos
