Sketch of the apprenticeship ceremony of Master Zeng Daiquan, the head of Fuyunmen, a generation of Sichuan cuisine master Chen Haiqing

(Li Fei Zhou Jun Chief Reporter Liu Heping)The "Szechuan cuisine generation master Chen Haiqing (Fuhua school) Fuyunmen master Zeng Daiquan acceptance of apprenticeship ceremony" was warmly held on May 17th at the Holiday Inn Zhenfa Liwan Hotel in Dujiangyan City, Sichuan Province. This is a very unusual day for the three young people, Luan Qiang, Luo Liang and Wang Bixiang, who love food culture and dedicate themselves to Sichuan cuisine cooking skills, in the process of pursuing their ideal goals in life. After a period of time to recognize and understand, they resolutely chose the Sichuan cuisine chef, Chengdu artisan master Zeng Daiquan as their own learning Sichuan cuisine cooking skills master, under his tutelage.

Koelreuteria paniculata(math.) genusWeihai, Shandong Province, born on August 3, 1979, is now operating a number of companies and entities in Weihai, involving building materials, decoration, agricultural technology, community integrated services, as well as restaurant operations, Lushan Tongding and oyster farming and processing integrated business. He Yangmao affinity with Master Zeng, is derived from the knowledge and love of the national feast of Sichuan cuisine culture, hoping to become a qualified heir to the Sichuan cuisine and Sichuan cuisine Fuyunmen inheritors.

Luo Liang.A native of Dujiangyan City, he served in the former General Political Department of the Chinese People's Liberation Army. After retiring from the army, he was employed by China National Petroleum Corporation and director of Chengdu Xiangnong Ecological Agricultural Development Co. In 2021, he was elected as a member of the Dujiangyan City Political Consultative Conference, and is now the general manager of Xiangnong National Chicken Banquet Catering Management Company.Michelle Wong(math.) genusGraduated from Chengdu Institute of Neusoft, he worked in Dujiangyan Municipal Media Center from 2010 to 2020, and is currently working in DuTou Group, a government platform company, and is the fourth-generation heir to the "Irrigation County Intangible Cultural Heritage White Fruit Chicken".

Participating in the apprenticeship ceremony of Master Chef Zeng Daiquan, a famous Sichuan cuisine chef, were Master of National Banquet, China's oldest culinary master, and former Deputy Secretary General of Dujiangyan Municipal Party Committee.Feng Li ChangMr.; China's oldest culinary master, famous chef of Sichuan cuisine at the China World Hotel in New York City, and former manager of the Happy Restaurant in Dujiangyan, U.S.A.Pan Chongfu (1936-), Taiwan admiralMr.; Former Captain of the Criminal Police Team of Dujiangyan Municipal Public Security Bureau, Chairman of Chengdu Xiangnong Ecological Agricultural Development Co.Wang Yong (1907-1982), Soviet trained Chinese communist leaderMr. M. M.; Former Section Chief of the State Administration for Industry and Commerce, now Director of Shandong Lushan Tongdinghe Commercial Co.Wang Zhiguo (1902-1975), writerMr.; General Manager, Chengdu Han Tang Yun Catering Brand Design Co.Luo Chao (1917-), Chinese footballerMr.; Editor-in-Chief of Charming Sichuan Report, Editor-in-Chief of Sichuan Food Culture Network, Editor-in-Chief of Western Tourism Food NetworkLi Fei (1901-1978), Soviet trained Chinese communist general and politicianMr.; Editor-in-Chief, China International Times Network, Deputy Editor-in-Chief, Asia News WeeklyLiu Ping (1962-), PRC diplomat, special representative of the Chinese communist party from 2005Mr. M. M. M. M.; Director, Special Features Department, Western News Centre, Hong Kong Satellite TelevisionZhou Jun (1962-), Chinese chess grandmasterMr. Fuhua and all the disciples of Fuhua Gate, the second generation disciple of the Sichuan Cuisine Patriarch (Fuhua School).

Worship ceremony began in the sound of relaxing music, Luan Qiang, Luo Liang, Wang Bixiang three disciples under the guidance of the host, standing in front of the master Zeng and the master's wife, from the hands of the master received the "Worship Poster" one by one, reciting the master's rules and regulations of the door, and then, one by one, toasting the tea masters and masters, kowtow to the three worship. Master and Sifu and Sifu Maiden to the new disciples issued entry stickers, calligraphy ink and books on Sifu's Sichuan cuisine, as a sign of encouragement and hope for future achievements in the study of Sichuan cuisine cooking skills.

During the ceremony, the second generation disciples of Fuhua School and some disciples of Fuyunmen made a special group to pay incense and worship to the ancestors of the famous chefs and masters of Szechuan Cuisine Culinary! And tell the ancestors of Sichuan cuisine cooking, the Chinese nation's Sichuan cuisine food culture will be inherited from generation to generation, for all eternity!

Master Chef Zeng Daiquan, Famous Sichuan Cuisine Chef and Chengdu Craftsman

Zeng Daiquan, Sichuan cuisine family, national treasure Sichuan cuisine master Liu Changzheng's favorite disciple, national senior culinary technician, national senior nutritionist, national senior professional manager, senior level of China's culinary masters, China Culinary Association Hall of Fame mentor, national feast Sichuan cuisine masters, Chengdu artisan, the international top-level domain name of "China Fish and Meat Shredding Network," the statutory registration, the Chengdu Tourism Association, the 5A-level catering committee of the Sichuan special committee, chairman of Sichuan Food Service Corporation, chairman of Sichuan Dujiangyan City Culinary Association, Sichuan Business College culinary guest professor, Chengdu Culinary Association invited adviser, chairman of Chengdu Kangti Hotel Management Co. Invited Advisor of Catering Service Corporation, Chairman of Sichuan Dujiangyan Culinary Association, Visiting Professor of Culinary of Sichuan Business College, Invited Advisor of Chengdu Culinary Association, Chairman of Chengdu Kangshi Hotel Management Co., Ltd, Advisor of Chongqing Culinary Magazine on Sichuan Cuisine, and Expert Advisor of Chengdu Sichuan Cuisine Culture Research Association. He has been awardedWorld Sichuan Cuisine Culture Education and Dissemination Award, 30 Years of Szechuan Cuisine Splendor Artisan Merit Award, and International Oshika Sichuan Cuisine Culture Giant Inheritance Award.