Founder of the American Chinese Cuisine Museum Restaurant; the only specially invited Chinese chef in the London Olympic Village; the first chef to introduce Sichuan peppercorn into Olympic cuisine and create authentic Sichuan-style dishes such as Spicy Boiled Beef and Mapo Tofu.
Chief editor of the culinary photo book Illustrated Flavors of Zigong, which showcases China’s Yanbang cuisine.
President of the 4th American Chinese Cuisine Alliance.
Founding member of the American People’s Association for Friendship with Foreign Countries.
Culinary ambassador for Sichuan cuisine cultural exchange between China and the United States; Chinese cuisine culinary instructor in the United States.