Lu Yongliang s personal deeds, Lu Yongliang s artistic achievements

In May 1992, Lu Yongliang was rated as an outstanding young worker in Wuhan, and in October of the same year, he enjoyed the special allowance (economic management) issued by the city.

In November 1995, he was awarded the title of "National Technical Expert".

In January 1996, the provincial people awarded the "Master of Hubei Cuisine".

In 1997, at the invitation of the Ministry of Labor of South Korea, China sent a delegation to observe the 32nd South Korean Workers' Skills Performance, which is organized in South Korea once a year, so it is very grand.

In 1987, he published "Eel Slaughtering Technology", "Orange Petal Fish Production Technology", and "Steamed Back Fish Production Technology" in "Chinese Culinary Research". In 1989, he published "Crab Stuffed Orange and Orange Flavored Fish" in "Chinese Cooking". In 1996, he participated in the compilation of the book "Catering Management" for the textbook of colleges and universities, and participated in the compilation of "Wuchang Fish Recipe" and "Great China Recipe".

In September 1998, he was awarded the title of "Senior Business Manager" for hotel management

In 1998, Lu Yongliang went to France with the Chinese culinary delegation to perform Chinese cuisine, and the mayor of Paris, France, personally held a cold dinner reception to welcome, and the mayor of Paris also made an enthusiastic speech, saying that Chinese cuisine and French cuisine are the most beautiful dishes in the world, and there will be more exchanges in the future, and after the performance, he also awarded a commemorative medal to the members of the Chinese culinary delegation.

In January 1999, he was rated as a national first-class judge.

In March 2000, during the 3rd World Chinese Cooking Competition held in Tokyo, Japan, Lu Yongliang was hired as the technical advisor of the Wuhan team, and under his direct guidance, the Wuhan team won the team and individual gold medals and the special prize of the booth in one fell swoop, expanding the international influence of Hubei cuisine.

In 2001, Lu Yongliang was invited by the Overseas Chinese Affairs Office to perform 12 times in nine cities in three European countries (Portugal, Spain, Italy), making Chinese cuisine popular in Europe.

On February 28, 2004, Mr. Lu Yongliang, a master of Chinese cooking, was invited to visit the city of Westminster in London, England for a week. In the same year, he was elected as the vice president of the Chinese Cuisine Association.

Since 2005, Lu Yongliang has participated in the ** TV cooking special program "Manchu and Han Quanxi" competition many times and served as a judge. His judging is fair and interesting, not only can comprehensively evaluate the advantages of the contestants, but also can point out the shortcomings of the contestants in a realistic way, and at the same time introduce the key and characteristics of dish making to the audience in simple terms, which is deeply welcomed by the contestants and loved by the audience.

In 2006, he was once again awarded the honorary title of "China's Top Ten Famous Chefs" by the Ministry of Commerce. In the same year, he was invited to give lectures in France and New Zealand.

In 2008, he won the "Meritorious Person Award for the 30th Anniversary of Reform and Opening-up".