Over the past few years, as a kitchen leader, he has innovated more than ten classic dishes, such as roasted vegetarian dishes, golden melon royal banquet soup, Bibolong crispy skin, almond cheese, jadeite jade, lion's head with rare mushrooms, four gentlemen with thick sauce, fish fillets with rare mushroom milk soup and so on. Under the guidance of the teacher, he led the technical backbone of the kitchen to create the theme banquet of "Spring in the Xuan House" and the "Celebration of March 8th Model Worker Banquet". Following the "Buddha jumping over the wall series" and "sea cucumber bird's nest series", a series of fresh abalone was developed, among which "ginseng stewed fresh abalone" and "western-style roasted fresh abalone" were well received by diners. In many years' work, I have successfully hosted banquets for provincial and municipal leaders, received famous directors, Feng, and celebrities in the entertainment industry such as Tao Zeru and Ma Ji, and received high praise. Some of the achievements have been included in the book "The Rhyme of Kitchen Country", the hometown of chefs in China.

With the support of his role model and kitchen colleagues, he has successively compiled three internal training textbooks: Vocational Skills Training Textbook, Quality Standard of State Banquet Dishes, and Management System of Production Department. In terms of hotel publicity, we worked with teachers and colleagues to compile the series of "Buddha jumping over the wall", "Bird's Nest and Sea Cucumber" and "Four Seasons Health Handbook". In his spare time, he has written several papers, such as Soup is the Soul of Cooking, How to Be a Chef in the New Era, and Innovation-the Embodiment of Chef's Value, which have been published in various books and magazines.