● He has written more than 80 articles and papers on cooking skills, which have been published in China Cuisine, Catering World, Hotel Management at Home and Abroad 12 national magazines and 6 newspapers including China Business Daily.
● Independent works and publications include: Innovative Sichuan Cuisine Collection, China Famous Chef Shi Zhengliang's Cooking Art, Shi Zhengliang Album, Master Deciphering Signature Cuisine, Irresistible Spicy Temptation, Signature Cooking Change, Mother-in-law and Mother-in-law, Home-cooked Braised Mix and Seafood Flavor Cuisine; Co-published books include: Innovative Sichuan Cuisine I and II, China Cuisine (Sichuan Cuisine), Sichuan Tofu Cuisine, Seafood Sichuan Cuisine, China Sichuan Grand View, Duck Cuisine, Chicken Cuisine, Sichuan Cuisine, China Dingbian Potato Cuisine, and the Art of Bordering Chinese and Western Cuisine.
● Lecturers were held in 204 cooking training classes for senior middle school students and national executive chef seminar held in Beijing, Shanghai, Sichuan, Shandong, Wuhan, Xinjiang, Ningxia, Fujian, Tibet, Zhejiang, Jiangsu and other provinces and cities, with more than 265,438+0,000 participants from all over the country. The cook listened to his instruction.
● The apprentices and students he trained won 78 gold medals, 8 silver medals and 12 bronze medals in various cooking competitions in the world, the whole country and the whole province.
Since 2006, I have participated in the research and development of the world's first "chef robot" of Shenzhen Fanxing Technology Co., Ltd. for many times. At present, the robot has come out and appeared on CCTV.