海淀同和居饭庄厨师长、特级技师王文荣,1962年从事餐饮工作。拜随同和居饭庄名师姜敬厚为师,学习烹调、刀工技艺。 经过多年的刻苦学习,他练就了一身过硬的基本功,烹饪技术的爆、溜、炸、炒、扒、烩无一不精。他制作的菜品以清、鲜、脆、嫩见长,如三不沾、贵妃鸡、潘鱼、粉皮辣鱼、烩生鸡丝、锅塌鳜鱼、全家福、扒烂鱼翅等便 Haidian and Habitat restaurant chef, super-class technician Wang Wenrong, catering in 1962. Thanks to accompany with rice restaurant expert Jiang Jinghou as a teacher, learning cooking, knife skills. After years of hard study, he trained a solid basic skills, cooking techniques of explosion, slip, fried, fried, Grilled, braised all fine. His dishes are clear, fresh, crisp and tender, such as three non-stick, Royal Chicken, Pan Yu, Fenpi spicy fish, braised raw chicken wire, casserole, family portrait, grilled shark’s fin, etc.