Formerly known as Ma, 19 15 1, a native of Shibao Township, Zhongxian County, Sichuan Province. 1938 * * joined China, 1945 graduated from Chinese Department and China Literature Department of National Southwest Associated University; 1935 participated in the "December 9th" movement and engaged in the revolutionary activities of the underground party in the Communist Party of China (CPC). He has served as Secretary of the Special Committee of Western Hubei, Deputy Secretary of Sichuan Kangte Committee, Director of the Construction Department of Sichuan Province, Director of the Provincial Construction Committee, Secretary and Vice President of the Party Committee of Southwest Branch of China Academy of Sciences, Deputy Director of the Propaganda Department of Southwest Bureau and Sichuan Provincial Party Committee, Deputy Director of the Standing Committee of Sichuan Provincial People's Congress, Representative of the Sixth and Seventh National People's Congress, Chairman of Sichuan Federation of Literary and Art Circles, Chairman of Provincial Writers Association, Director, Consultant and Honorary Member of Chinese Writers Association, Vice President and Honorary President of China Poetry Society, and China International Pen Club.

Liu Shahe

Yu Haotan was born in Chengxiang Town, Qingbaijiang, Chengdu, Sichuan, and is a contemporary poet. June193165438+1October1Born in Chengdu, June 1935 moved back to his hometown in Huaishu Street, Xiang Town. I have been studying ancient Chinese and doing classical Chinese since I was a child. 1947 entered the senior middle school of Chengdu Provincial Middle School to study new literature. Joined the Department of Agricultural Chemistry of Sichuan University from 65438 to 0949, and wrote more diligently. After the founding of People's Republic of China (PRC), he served as the supplement editor of West Sichuan Farmers Daily, the creator of Sichuan Federation of Literary and Art Circles, the editor of Star Poems, and the fourth director of Chinese Writers Association. After that, he specialized in writing in the Sichuan branch of the Chinese Writers Association. He is the author of poetry anthology Farewell to Mars and poetry anthology Liushahe. His poem "Ideal" has been incorporated into the sixth Chinese lesson of the seventh grade in the People's Education Edition textbook, the sixth Chinese lesson of the seventh grade in the Tianjin Edition textbook and the sixth Chinese lesson of the sixth grade in the Shandong Education Publishing House textbook 1 lesson. Hubei education edition textbook, the first volume of grade seven, Chinese class 1 1.

Wei Minglun

Neijiang, Sichuan. He has served as an actor, screenwriter, member of the Chinese People's Political Consultative Conference, vice chairman of the Chinese Dramatists Association and vice chairman of the Sichuan Writers Association. Published works 65438 to 0980. 65438-0988 joined the Chinese Writers Association. National first-class screenwriter. He is the author of a collection of essays "Ghost Stories in Bashan" and a film and television literary script "Sichuan Good Man". After the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China, with the innovative spirit of "one play, one trick", he successively wrote Yi Dare to Be Dang, Four Girls, Pan Jinlian, Sunset on Qishan, Chinese Princess Durando, Face Changing/Closing, Bashan Scholar (cooperation) and Double Ninth Festival on New Year's Eve (cooperation)

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His pen names are Yang Huai, Che Shouzhou, Bo Zhou, Sachifirefly, Huangtian, Banchi and Su Dongpo. Han nationality, a tiger, comes from Chengdu. In the 1930' s, he founded a literary and artistic publication, Scenery of Sichuan, which was mainly aimed at journalists and teachers. Since War of Resistance against Japanese Aggression, he has been a member of Chengdu Branch of China Anti-Enemy Association of Literary and Art Circles, and was elected as a director. Member of Sichuan Comic Club; Reporter and editor of Sichuan Daily, Minsheng Daily and Xingyi Daily. He has edited Selected Works of Jia Shusan's Singing (Sichuan People's Publishing House), Selected Works of Zhang Yangqin's Singing Art (China Quxie Research Department), Miscellaneous Notes on Sichuan Cuisine (Chongqing Publishing House) and the novel Old Things in Jincheng, etc.

plum

Born in 1927 10 month. At that time, he was the chairman of Sichuan Cuisine Association, honorary chairman of European Cuisine Association and honorary chairman of Asia-Pacific Cuisine Association. Mr. Li is broad-minded, humorous and loves food. I especially like colorful Sichuan cuisine and Sichuan cuisine culture that shines with the historical light of Bashu. In the past 30 years, countless poems and plaques have been engraved in hotels and restaurants at home and abroad. He also took the lead in compiling and publishing the monograph "Sichuan Cuisine Culture", "Chengdu Food Navigation Guide", "Special Exhibition Journal of Large Food Exposition" and "China Catering Yearbook Sichuan Album". It has made outstanding contributions to the inheritance, promotion and dissemination of Sichuan cuisine culture.

Lu chaohua

First-class chef, the first batch of national senior Chinese cooking technicians, director of China Cuisine Association, executive director of Sichuan Cuisine Association, national first-class judge of catering industry, China culinary master, secretary-general of Sichuan Cuisine Association, member of expert group of Sichuan Cuisine Association, and now executive chef and cooking director of Chengdu Jinjiang Hotel Jinjiang Garden Catering Co., Ltd. For decades, Lu Chaohua has served as deputy chef, chef, executive chef and deputy manager. I worked as a manager and cooking director in the catering department of Jinjiang Hotel, and concurrently served as the leader of the "Innovation Seminar on Cuisine", devoted myself to the innovative research and development of Sichuan cuisine, and served as a technical consultant for restaurants in Jinjiang Hotel, making contributions to the development of Sichuan cuisine.

Zhang

1948 was born, a super pastry chef and a first-class chef. 1962: Worked as a chef, head chef and manager in Chengdu Bingxin Garden, Huimin Hotel, Wangpang Duck, Nulifan and other hotels and restaurants, member of the expert group of Sichuan Cuisine Association, master of China cuisine, member of China Famous Chef Professional Committee, national first-class chef, executive director of Sichuan Cuisine Association, master of Sichuan cuisine, executive committee of Sichuan Famous Chef Working Committee and Sichuan Cuisine College. Former head chef of the United Nations delegation in China, now deputy general manager of Sichuan Tan's official catering development Co., Ltd. and vice president of Tan's catering school. Zhang has a reputation as a "Confucian chef" in Sichuan. He has worked in five or six foreign countries for over 10 years and has rich advanced management experience. He is a top figure in Sichuan cuisine and a rare chef with high comprehensive quality, who has made outstanding contributions to the development of Sichuan cuisine.

Shi Zhengliang

Super first-class chef, member of the expert group of Sichuan Cuisine Association. Mianyang City, Sichuan Province, 1946 was born in Zitong County, Sichuan Province. He studied Sichuan cuisine and pastry skills from famous chefs Wei Xingguo and Liu Yongjian in northwest Sichuan, and was personally guided by Tang Keming, a court chef in the late Qing Dynasty. He used to be the deputy general manager of Mianyang catering service company and the director of cooking technology training center. Engaged in catering management and cooking teaching for a long time until his glorious retirement in 2006. Now he is employed as a senior technical consultant by Mianyang Jinhai Restaurant, Chongqing Pindaoju and Guangdong Jiahao Food Co., Ltd. ..

Lan qijin

Senior technician of Chinese cuisine, director of China Cuisine Association, executive director of Sichuan Cuisine Association, honorary professor of Sichuan Cuisine College, member of the sixth and seventh sessions of Sichuan Provincial Political Consultative Conference, deputy general manager of Cash Bull Hotel, and expert of Sichuan Food Association. With more than 40 years of catering experience, we have always put tradition and innovation at the same time, not only following the eating habits of Sichuanese, but also paying attention to the scientific nutrition of meals, and organically integrating nutrition, aesthetics and fitness into cooking. Participated in the cooking, production, management and command of state banquets and large banquets in hotels for many times, and cooked dishes for them with the party, state and foreign VIPs for many times. His superb skills and serious and responsible professionalism have won unanimous praise.

Li Wanmin

First-class chef, national first-class judge of catering industry, now deputy general manager of Chengdu Catering Company, director of Chengdu Sichuan cuisine training center, and member of expert group of Sichuan Cuisine Association. 1972 joined the work, studied under Chen Tingxing, a famous chef of Sichuan cuisine, and served as a chef, director of the guest house and deputy general manager of the company. In many years of cooking practice, I have always combined inheritance with innovation, studied deeply, mastered the comprehensive techniques of Sichuan cuisine, bypassed the techniques of Guangdong cuisine and Jiangsu cuisine, and became a generalist in the catering industry. He has participated in the evaluation of the national cooking technology competition and served as a judge in the evaluation of kitchen technicians in Chengdu. He has published papers and professional technical articles in national and provincial newspapers for many times, and taught art with his disciples. Many of his disciples have obtained technical titles above the special level.

a surname

China, a master of cooking and Sichuan cuisine, is a member of the expert group of Sichuan Cuisine Association, and was once the secretary general of Chengdu Cuisine Association.

Lu

China is a service master, a national first-class banquet designer in China, a director of Chengdu Cuisine Association, a technical consultant of Chengdu Long Wonton Restaurant, a member of the expert group of Sichuan Cuisine Association, and a director of the service division committee of Sichuan Cuisine Association.