Born in Chengdu, he comes from a family of Sichuan cuisine. In his early years, he studied at the junior college class of Sichuan Catering Technical School and then returned to Sichuan Culinary College to graduate from the advanced research class (now Sichuan Tourism College) and has been engaged in cooking for 45 years. In his early years, he was enlightened by his uncle, the famous chef in western Sichuan, Zeng Jiancheng. Later, he studied under his mentor, the national treasure-level Sichuan cuisine master Liu Changzheng. At the same time, he has been taught and instructed by his uncle, the national treasure-level Chinese cooking master Huang Ziyun, and the famous Sichuan cuisine chef Zhang Jinliang for a long time. He has gradually grown into the favorite student of the national treasure-level Sichuan cuisine master Liu Changzheng, a special first-class Sichuan cuisine chef, a national senior cooking technician, a national senior nutritionist, a national senior professional manager, a senior Chinese cooking master, a mentor of the China Culinary Association Hall of Fame, a senior consultant of the Sichuan Cuisine Professional Committee of the Chinese Food Culture Research Association, a state banquet Sichuan cuisine master, and a Cheng Dujiangyan craftsman, inheritor of the intangible cultural heritage of Sichuan cuisine, Chairman of the Sichuan Cuisine Culture Committee of the 5A Catering Committee of the Chengdu Tourism Association, Special Consultant to the Sichuan Catering Service Corporation, President of the Dujiangyan Cooking Association of Sichuan Province, Visiting Professor of Cooking at Sichuan Business College, Cooking Lecturer at the Chengdu Federation of Trade Unions Craftsmen College, Special Consultant to the Chengdu Cooking Association, Chairman of the Chengdu Kandy Hotel Company, Sichuan Cuisine Consultant of Chongqing Cooking Magazine, Expert Consultant of the Chengdu Sichuan Cuisine Culture Research Association, Permanent Member of the European Chefs Association, winner of the China Hotel Association’s 70 Years of Sichuan Cuisine New Leader Award, the World Federation of Chinese Restaurant Associations’ World Sichuan Cuisine Culture Education and Communication Award, the International Oshika Sichuan Cuisine Culture Master Inheritance Award, and the leader of the Chengdu Model Worker and Craftsman Innovation Talent Studio.