My father made a great contribution to the development of the kitchen. He enriched the variety of "table pressing" and moved halal cakes to halal banquets through meticulous work. For example, the traditional snack pea yellow, the taste of the cook's house is different, and it is praised by the media as "the best pea yellow".

My father has been a concierge for many years. When presiding over the funeral, he has to recite the genealogy of the deceased, introduce people by mistake or ignore people, and he will be beaten if he is not good at it in the past. My father is conscientious, decent, has a superior memory and is deeply respected. He is called "the younger generation".

I am a late bloomer, unlike my brothers, who were apprentices at the table when they were seven or eight years old. My father and I don't often go out for banquets. He taught me more knowledge and etiquette, and made me understand that to learn a craft, you must learn to be a man and learn self-esteem before you can learn a craft. Kitchen skills have been handed down from generation to generation. Although the workmanship can't be reduced, the materials are excellent and dare not be sloppy. I have been studying for four or five years just making stoves.

My father has eight children, four of whom have inherited the cooking skills of the cook's family. Later, the eldest brother injured his leg and basically didn't come out. My eldest brother is a teacher, my second brother is a technician in the Mining Research Institute, and my third brother works in an international radio station. I am a cadre of the railway administration, and we all have our own specialties. On his deathbed, his father said: Only craft is not allowed. Father suffered a lot and didn't want the next generation to rely on this craft.

Every dish takes two hours to prepare.

The kitchen comes from the people, but it has far-reaching influence. Chen Guangyuan, the Imam of the Chinese Islamic Association, wrote "King of Qingzhen Cuisine" for the Cook's Workshop in recognition of his contribution to the inheritance and development of Qingzhen cuisine.

The halal banquet at the chef's house was appreciated by Beijing opera masters Ma, Hou, Yu Wang and jewelry store owner Tie Baoting. In the past, banquets were divided into official guests (male guests) and Tang Ke guests (female guests). According to the rules, our guests are supposed to tip, and our mother Ma always gives them all on behalf of a table. This is called "robbing people". Ju Ping Peking Opera master Matai and the chef's family are family friends and neighbors for three generations. Matai's full moon banquet was hosted by the chef's house. Tan, Qiu and other Peking Opera masters also held "teaching seats" (that is, hui banquet) and invited chefs.

Muslim banquets have two biggest advantages: first, they are clean and hygienic, and they will never serve unclean things to others, such as meat dates. They should be removed little by little, even if others can't see them. The second is meticulous work. In the case of yam rolls, you can't leave black spots when peeling. The chef's food is served quickly, but it takes two hours to cook any dish. A piece of beef, we can immediately tell which part of the cow it is, so as to choose the most suitable cooking method, which is accumulated over time.

Up to now, there are three descendants who still inherit the cooking house craft: the eldest brother She Yuantai (69 years old), the second brother She Hengtai (67 years old), the third brother She Litai (65 years old), and the youngest She Zengtai is also 52 years old. He is holding the "Cooking Class" as the approval of the second batch of intangible cultural heritage in Beijing.