Liu Jingxian
Lineage & School of Heritage
In 1963 he studied culinary arts under the renowned chef Tang Keming, and in 1974 he entered the Shenyang chef refresher programme, where he studied under Wang Futing, a master of Liaoning cuisine, and cooked and taught alongside him.
Mastery, Signature Works & Repertoire
A man of Han ethnicity, he was born in May 1944 in Shenyang, Liaoning Province. He is a national representative bearer of traditional Liaoning cuisine cooking techniques, a fifth-batch national intangible cultural heritage project. He holds the rank of national special first-class chef. His signature dishes include You Long Xi Feng (Dragon Sporting with the Phoenix), Feng Tui Bao Yu (Phoenix-Leg Abalone), Hong Mei Yu Du (Red Plum Fish Maw) and the Lu Ming Yan (Deer Call Banquet), among others. He has devoted himself to promoting and transmitting Liaoning cuisine, taking more than 3,000 disciples and teaching in over seventy chef refresher programmes, and has trained more than 30,000 Liaoning cuisine chefs for the country. He has served as a visiting professor and adviser at several related higher education institutions, and has authored more than ten textbooks and monographs, including Culinary Methods of the Lumingchun Restaurant.
References & Archival Sources
Representative Items of This Bearer
Profile
This static English edition is rendered at the edge for search engines, AI crawlers and readers without JavaScript. Compiled from official national representative bearer archival records, organized by topic and translated into English. 阅读中文版。