Turquoise peony
Lotus pond stir-fry
Squirrel cinnamon fish
Happy Knot (Cold Spelling)
Fresh mushrooms are stuffed with circumference
Double-flavored peony fish
Spring Rhyme (Cold Spelling)
Author's Biography:
Qu Guiming, male, born in 1971, Taixing, Jiangsu, CPC member, senior technician, registered Chinese cooking master, Jiangsu culinary master, Jiangsu provincial technical expert, Jiangsu provincial enterprise chief technician, Suzhou high-skill outstanding talents, Suzhou model worker, Suzhou times craftsmen, Jiangsu province local talent skill master studio leader, Qu Guiming Subang cuisine skill master studio head, Suzhou New Oriental Cooking School special master, national vocational skills appraisal senior evaluator, Registered referee of the National Catering Industry Skills Competition, currently the head chef of Suzhou Deyuelou Catering Co., Ltd.
Good at cold pot production, in terms of professional skills excellence, according to the Su Bang cuisine to do exquisite work, fine selection of materials, different seasons, good at stewing and simmering characteristics, with the enterprise through a year of research, created the "Spring Feast", "Summer Feast", "Autumn Feast", "Winter Feast", and the Four Seasons Feast on the "Taste of Suzhou" book, interpreted the suzhou traditional famous dishes, carried forward the treasures in the Su Bang cuisine classic. He has won the gold medal of the 3rd Cooking Technology Competition in Jiangsu Province, the young senior technical expert of Suzhou City, the gold medal and individual silver medal of the 6th National Cooking Competition, the outstanding player of the kitchen world in the CCTV "Labor Model" competition, and was selected as one of the top 50 star chefs in China. In 2010, Deyuelou represented the Jiangsu cuisine department in the World Expo, leading the team to be responsible for the dish production task of the central kitchen, which won the honor for the enterprise.
He participated in the compilation of "Four Seasons Banquet", "Eight Immortals of Gusu Water", "Star Chef Dishes Collection", "Food in Suzhou", and was selected as the ninth volume of "Selection of Works of 100 Famous Masters of Chinese Cooking" and the first volume of "Chinese Food Craftsmen". There are 1 technician and 1 senior technician, who actively participate in industry exchange and learning activities across the country, and accept the publicity and performance of domestic and foreign news media on the production of Su bang cuisine. Invited to participate in the exchange of food culture at home and abroad, and do our best for the inheritance and development of Su Bang cuisine.