He used to be a member of the Standing Committee of Liaoning Youth Federation, a member of Shenyang Trade Union, a member of the eighth and ninth CPPCC in Shenyang, a deputy director of Shenyang Federation of Industry and Commerce, and a judge of CCTV's Man-Han Banquet.
At present, he is the chief consultant of China Cuisine Association, director of China Cuisine Association, deputy director of the professional committee of famous chefs of China Cuisine Association, judge of the international competition of the world China Cuisine Association, vice president of the world famous chefs association of China, expert of the national professional skill appraisal expert committee, chairman of the expert committee of Zhuhai Catering Association of China, president of Liaoning Cuisine Association, president of Liaoning Liaocai Research Association of China, president of Shenyang Cuisine Association and honorary chairman of the famous chefs club of China Hotel Association. Honorary Chairman of Liaoning Hotel Professional Managers Club in China, Honorary President of Liaoning Hotel Association in China, Vice Chairman of Global Chinese Celebrity Cuisine Club, and representative of Shenyang Municipal People's Congress. Tsinghua University, Peking University, Renmin University of China, Beijing Normal University, university of international business and economics, China, Northeastern University, etc. have successively been employed as senior cooking consultants and visiting professors, and honorary president of Shenyang Foreign Affairs Service College. Now he is the general manager of Gongwangfu Restaurant in Shenyang Presidential Building.
Proficient in the cooking techniques of Liao cuisine, Shandong cuisine and other major cuisines, he inherited and developed the production of Manchu-Han banquet, absorbed the strengths of various families and dared to innovate. Representative dishes include orchid bear's paw, red plum fish belly, chicken leg abalone, prince and dancer, etc.