Xu Quan was awarded the titles of "International Famous Chef", "Asian Blue Ribbon Catering Management Expert", "China Famous Chef", "China Catering Management Master", "China Chef", "China Catering Culture Master", "Oriental Dolphin National Cuisine Development Expert" and "China Local Cuisine International Cooking Master". "Beijing Chef" and "Green Gold Ambassador of National Wildlife Conservation Association" won the China Outstanding Contribution Award of China Business Federation in 2004 and the "Top Ten Outstanding Young People in Catering Industry in 2004", and was rated as the Top Ten Chefs in China in 2004 and the National Excellent Chef of China Cuisine Association in 2005 by the Editorial Committee of China Food Culture Series. The organizing committee of the first National Famous Chef Exhibition Competition presented contribution awards to catering enterprises. China Food Culture Research Association awarded China Excellent Enterprise Manager Award for Food Culture, and was also awarded "Caring International Chef" by Zhejiang Red Cross Society. In 2007, the organizing committee of the Asian International Chef King Competition awarded the titles of "Organization Contribution Award", "National Senior Technician" and "National First Class Judge of Catering Industry", and won the gold medal in the World Chef Master Competition organized by the International Hotel Association and the China Hotel Association. The second Oriental Gourmet International Grand Prix won gold and silver prizes; The third Qishan Cup National Celebrity Chef Exchange Grand Prix won the Best Golden Chef Award and the Gold Award; Radish Festival innovative dishes won a special gold medal, gold medal; The fifth national cooking competition won the silver prize; Famous chefs in China won the gold medal in catering, and Bajin condiment competition won the gold medal in "Green Peasant Banquet", while Beijing cooking competition and special peasant banquet won the bronze medal. The food cooking competition won the gold medal for both hot dishes and innovative dishes: crispy shrimp with pepper, "special peasant banquet", walnut crisp in Lingshan, Miao Feng knife-cut incense, stewed peasant chicken and Longmen mushroom stir-fried dishes, and won the special gold medal in beijing tourism administration in 2004, the best green banquet award, the creativity award, the flavor award, the nutrition award and the best banquet design award. It has been reported many times by Beijing TV, Beijing Evening News, Beijing Daily and Mentougou TV.

In order to master business skills correctly, I have participated in the training courses for senior nutritionists and professional managers and the qualification demonstration for executive chefs organized by the Ministry of Labor and Social Security, the National Tourism Administration and the China Cuisine Association for many times. At the same time, he was hired as a visiting professor at Chinese Academy of Management Sciences, a visiting lecturer at Oriental Cuisine College, a visiting professor at the 2007 International Cooking Competition for Local Cuisine, the executive director of China Asian Kitchen Industry Association, a researcher at Confucius and Mencius Food Culture Research Center, and a visiting professor at Chinese restaurants. Special consultant and invited editorial board member of China health and nutrition magazine Eat All over China, special correspondent of modern magazine New Cooking, and gold medal chef in the cooking laboratory of Chef China magazine, not only mastered professional knowledge, but also shared what they learned with you, * * * discussed with each other and made progress. He was hired as a long-term consultant by Hebei Ye Jing Group Hotel Management Center. In 2005, he was the special guest of CCTV National Famous Chefs Spring Festival Gala and the 4th China Scientists Forum, interviewed by CBS and Seoul TV, and was the representative of the 2nd World Outstanding Chinese Businessmen Conference.