Green peach smooth chicken shreds
Stuffed fish with floral morels
The Eagle of the Tien Shan Mountains
Crab yellow chrysanthemum and king oyster mushroom
Grilled beef ribs in a private sauce sauce
Beef with pepper and coral
Roc spreads its wings
Jiang Xinming, male, born in 1985, from Mulei County, Changji Prefecture, Xinjiang, member of the Communist Party of China, senior technician of Chinese cooking, senior nutritionist, registered Chinese cooking master, winner of the Chinese Golden Chef Award, Xinjiang cooking master, registered reviewer of national standards for green catering, member of the Famous Chef Committee of the China Cuisine Association, member of Xinjiang Zhang Yuansong Innovative Cuisine Research Association, and currently the executive chef of the catering department of the second hub of Xinjiang Telecom.
Since 2003, he has been proficient in Xinjiang cuisine and fusion cuisine, and is familiar with the characteristics, seasoning, raw materials, cooking techniques, food carving and plate style of Xinjiang regional cuisine. In terms of culinary skills, we inherit the tradition, continue to innovate, and develop green, nutritious, delicious and healthy food for customers, not only in the culinary arts, but also good at the perfect integration of creativity and catering operations, and improve the overall quality and brand image of catering. He is good at team leadership and cross-departmental collaboration, and has successfully led the team to launch a number of popular dishes, and has won many industry awards. It is committed to bringing diners an unprecedented food experience and promoting the innovation and development of catering culture. In 2024, it will be selected into the fourth volume of "Chinese Food Craftsmen".