Digital Exhibit
Three stories told in photographs: the turning point in 1959 when he left Chengdu, transferred to Beijing; the thirty years that followed, told through the honor certificates behind his persistence; and his 1987 trip abroad to perform in Singapore. Scroll down to read them one by one.
1959: Before and After Arriving in Beijing
From a line cook at the Chengdu Commercial Bureau’s Workers’ District Central Store to a transfer to Beijing and three visits to Zhongnanhai to cook for Mao Zedong — 1959 was the turning point of Chen Songru’s life.
Chen Songru speaks at the Workers’ District Central Store’s quarterly staff representative assembly. At this point he was still a line cook based in Chengdu, not yet transferred to Beijing.
Preparing char siu chicken at Shengdengsi (Central Store). The man at far left wearing a hat is Chen Songru — an everyday scene from the years of practice that underpinned his later cooking in Beijing.
All the staff of the Shengdengsi Food Service Department gather to see off Director Chen Songru as he leaves Chengdu for Beijing. On this day he said goodbye to colleagues he had worked alongside for years and set out north.
The “ten-day holiday at Beidaihe” reward, photographed with recipients from other units (far left: Chen Songru). The original caption dates it to 1959; the author of Songfeng Ruren finds summer 1962 more plausible — summer clothing, the hardship years, and a first visit to Zhongnanhai that came only in the autumn.
Thirty Years of Honors
From 1978 through the 1990s, a series of certificates, letters of appointment, and work permits record his thirty-year path from “culinary technician” to advisor and judge for associations at every level.
The Beijing Municipal Revolutionary Committee Office awards Chen Songru the certificate of “Culinary Technician” — the starting point of thirty years of honors.
Beijing Culinary Association Certificate of Honor; the signatory has been confirmed by the family as Xi Zhongxun.
Special-Grade Chinese Chef professional title certificate — one of the highest technical-grade recognitions in the industry.
The Heilongjiang Institute of Commerce appoints Chen Songru as a culinary technique advisor — his skill and reputation had by now reached beyond Beijing, shaping culinary education nationwide.
China Cuisine Association Certificate of Honor, recognizing more than thirty years in the culinary profession and his contribution to the development of China’s culinary industry.
Appointment Letter No. 009, appointing Chen Songru as a culinary lecturer for a five-year term — from a chef at the stove to a teacher passing on the craft.
1987: The Singapore Performances
From August 8 to 28, 1987, Chen Songru led eight master chefs from the Sichuan Restaurant and Xiangshan Hotel to Singapore to present the “State Banquet of Sichuan Cuisine,” a 21-day run that took the city by storm — local papers dubbed him a “national treasure of Chinese Sichuan cuisine.”
The event banner reading “State Banquet of Sichuan Cuisine,” presented by Chen Songru and eight fellow master chefs — the 21-day State Banquet of Sichuan Cuisine officially opens.
Chen Songru warmly shakes hands with guests from the host organization — far from home, the master’s manners hold.
Chen Songru tours the floor to warm applause from guests — local papers would later call him a “national treasure of Chinese Sichuan cuisine.”
Chen Songru and his team pose with a panda mascot — even 21 days of performing abroad had room for a lighter moment.
View the Full Digital Archive
This exhibit shows only a curated selection of original images. The Digital Archive page holds all 21 certificate originals, manuscripts, photographs, and publications, each with its own ID, source, and evidence-strength label.
Go to the Digital Archive →