Li Xiangrui

E-mail：yzulixiangrui@163.com

Li Xiangrui, male, 1967, member of the Communist Party of China, bachelor's degree, master's degree in cooking education direction, associate professor, senior culinary technician, registered Chinese culinary master, Jiangsu provincial culinary master, national professional skill appraisal western cuisine and blending direction senior assessor.

His course is mainly about Western Cuisine Technology, Beverage and Wine direction research ; Main course: Western Food Technology, Western Famous Dishes, Wine Technology and Beverage Knowledge. He won the excellent class teaching quality award of Yangzhou University and the School of Tourism and Cooking ,five times.

Presided over the field of Yangzhou University teaching reform project "Western Food Process of Bilingual Teaching and Multimedia teaching courseware, a field the educational reform subject" university-enterprise cooperation adult education enrollment reform project research in Yangzhou University, Cooking and Nutrition education professional, for example, a textbook publishing fund, college teaching reform project cooking professional bilingual teaching research ", "Western Craft course construction of" two; Horizontal topic two items.

In Yangzhou University journal of cooking, the food industry, food science and technology ", "Jiangsu quotient theory", "Chinese Food and Nutrition", "Chinese Food", "food", "new exploration QUO", "world cuisine", published in the magazines such as "Shanghai condiments such as" western baking method analysis ", "discuss about the deployment of key of brown sauce", "theory of beef tender degree of control", "western food cooking meat in the maturity and its analysis method", "before cooking meat tender process to study" ."About the aroma of western food and its formation, "discussion on the food performance before guests", "the art of mixing cocktails", "the bilingual teaching of cooking specialty", "thoughts on the bilingual teaching of the course of western food technology", "the mode of combining production and education in the teaching of cooking practice" and other nearly 70 articles and papers.

Editor, the main translation textbooks published national planning the western-style food process, Bu Weiji for teaching the drinks and cocktails, and drink formula and process, dispensing wine formula and process, the Western Food Cooking, "the bartender manual", "drinks knowledge", the management and administration of the bar, the intermediate chef training materials - kitchen management ", "cooking seasoning manual", "food category Chinese-English English-Chinese vocabulary" "cooking seasoning practical manual", "west tutorial", "1000 cases of western-style food sauce", mark cup cake and other 24 textbook, compiled, and translation.