Kneeling, tea, swearing... On February 26th, the receiving ceremony of Chinese Lu cuisine master Meng Xiangli was held at the Suiyuange Hotel in Xincheng.
Master Meng Xiangli entered the industry at the age of 16, engaged in the culinary industry for more than 30 years, and is currently the technical director of The Restaurant and Hotel of Suiyuange in Luguo Renjia Buyihou and the executive chef of Suiyuange Hotel. In the past 30 years, through its unremitting efforts, it has won the honorary titles of Chinese Lu Cuisine Cooking Master, Qilu Cooking Master, Zaozhuang Special Cooking Master, Zaozhuang Top Ten Famous Chefs, etc., and his personal deeds include the "Zaozhuang Cooking Master Treasure Book", which has cultivated a large number of culinary talents for the Zaozhuang catering industry. This time, Master Meng Xiangli newly accepted 3 young and excellent chef descendants as disciples, and the number of "Meng Shimen" disciples reached 15.
At the ceremony, Master Meng Xiangli asked the apprentices to abide by the master's training, encouraged the apprentices to cherish their choices, cherish their own industry, not forget to be grateful to their predecessors, study hard, continuously inherit and carry forward the cooking skills, make everyone's contribution to the inheritance, skill inheritance and cultural dissemination of Meng Shimen, and add new brilliance and highlights to the culinary industry. (Zhang Zhimin)