Wu Zhihua, a senior chef of Chinese cuisine and the Honorary Chef of Jiangsu Province. With abundant knowledge and experience in Chinese cuisine, Wu is a specialist of Chinese cuisine teaching, a member of Editorial Board of Cooking Books, and a judge of China Cooking Contest.
Feng Xiangwen, a Chinese cuisine specialist with long-time experience in Huaiyang cuisine and the management of the culinary industry. Honored with national allowance of special contribution for senior technician, Feng has great expertise in making fish, developing and studying Huaiyang cuisine.
Gao Daiming, a Chinese cuisine specialist, President of the Research Group of Huaiyang Gastronomy, and the Honorary Curator of the Museum of Huaiyang Cuisine and Culture. Rewarded as the Meritorious Contributor of Chinese Cuisine in three decades, Gao has written Culinary Culture of Huai’an, Huaiyang Cuisine: A Chinese Gastronomy and Huaiyang Cuisines and Recipes.
Xiang Jinjun, a senior chef of Chinese cuisine and the Honorary Chef of Jiangsu Province. Having a long time experience of Chinese cuisine teaching, Xiang is devoted in studying and developing Huaiyang cuisine. Xiang has special insights in Huaiyang cuisine and has great expertise in making dishes made of elongated fishes.
Mao Yuping, a senior chef and specialist of Chinese cuisine, certified by the government of Jiangsu province as senior technician with special contribution. Awarded the corresponding government allowance, Mao commands abundant knowledge and practical skills of cooking.
Cai Junming, a Chinese cuisine specialist. Dedicated to promoting, studying and developing Huaiyang cuisine, Cai wins wide appraisal for making Huaiyang cuisine as industrial flagship and cooking Huaiyang dishes with unique style and authentic relishes.
Guo Chunrong, a Chinese cuisine specialist and senior technician of cooking. As a senior assessor of vocational skills certification, Guo is specialized in cooking skills of indigenous dishes in Jiangsu and Sichuan province. Guo has studied the cooking theories of Huaiyang cuisine and edited and published various books of cooking theories.
Zhang Aiping, a Chinese cuisine specialist, senior technician of cooking and senior assessor of vocational skills certification. Zhang has long been teaching cooking and is specialized in Huaiyang cuisine, and has studied the cooking theories of the cuisine.
Liu Wenyong, a Chinese cuisine specialist and senior technician of cooking. Liu has long been engaged in teaching cooking and is specialized in engraving and dish presentation of Huaiyang cuisine. Liu has written a number of theses upon cooking and led the chef team in cooking vegetarian diets and feasts made of various fishes.
Zhu Yulin, a Chinese cuisine specialist, senior pastry chef and cook. As the A-level tutor, Zhu has long been devoted to teaching cooking. Zhu is particularly skilled at making pastries and desserts of Huaiyang cuisine, and has written and published many essays on cooking.
Wu Mingqian, a Huaiyang cuisine specialist and senior technician of cooking. Wu has long been practicing culinary skills and is good at making traditional and authentic Huaiyang cuisine. Wu has been studying the gastronomic culture of Huaiyang cuisine for a long time, and has published various essays on the theories of the cuisine.
Zhou Zumin, a Chinese cuisine specialist and an expert in the culinary skills of Huaiyang cuisine. Zhou is adept in innovating and studying indigenous dishes on banquets and has developed his representative dishes, including crab soup with stewed calf skin, and stewed cattail with crab powder and scallop. Zhou is also devoted to the standard production of Huaiyang cuisine.
Wang Jianzhong, a Chinese cuisine specialist and a long-time practitioner of Huaiyang cuisine. Wang is adept in making Huaiyang dishes and is associate editor of the book Culinary Materials. The representative Huaiyang dishes of Wang include chicken with lotus leaves, crispy shrimps and crabs, and pastry rolls of radish slices.
Cao Nairong, a Chinese cuisine specialist. Cao has long been engaged in Huaiyang cuisine and is specialized in Huaiyang cooking. Cao has innovated and developed the cooking of Huaiyang cuisine and Cantonese cuisine, and enjoys the allowance of Jiangsu government for senior technician with special contribution.
Yang Qianlong, a registered Chinese cuisine specialist and has long been devoted in the practical skills of Huaiyang cooking. Yang is specialized in vegetarian diets and dishes made of long fishes, and opened a training studio for chefs of Huaiyang cuisine so as to conduct the innovation and study of Huaiyang cuisine and banquets.
Guo Weiping, a Chinese cuisine specialist, a senior chef of Jiangsu province and a senior technician of cooking. As an assessor of China’s vocational skills certification and President of the Culinary Association of Huai’an, Guo is renowned for cooking Huaiyang cuisine andcatering management.
Zhang Shenglai, a Chinese cuisine specialist and an experienced teacher of Huaiyang cooking. Zhang has participated in editing the book of Standards of Huaiyang Cuisine and General Principle of Huaiyang Cuisine, and has visited foreign countries for the cultural exchanges of Huaiyang Gastronomy.
Ding Yuyong, a professor, a senior technician of cooking, a registered Chinese cuisine specialist, a senior assessor of culinary skills and dieticians. Ding is also Executive President of Huaiyang Cuisine College in Jiangsu Food and Pharmaceutical Science College.
Sun Chuanhu, a Chinese cuisine specialist and a senior member of Studio of Jiangsu Senior Chefs. Credited as a meritorious chef of Jiangsu culinary industry, Sun has long been dedicated in culinary education, the development and study of Huaiyang cuisine and the formulation of the standards of Huaiyang dishes.
Wang Bin, a senior tutor of cooking and a senior assessor for China vocational skills certification. As a research fellow of the Museum of Huaiyang Cuisine and Culture, Wang has long been studying culinary education, and has abundant knowledge and skills of cooking.