Core Insights - The article highlights the dedication and achievements of Cai Qingsong, a renowned chef and executive chef at Hainan Dongrong Catering Co., who has significantly contributed to the promotion and innovation of Qiong cuisine [1][2]. Group 1: Career Development - Cai Qingsong started his culinary journey at a young age, influenced by his grandmother's cooking, and pursued formal training in culinary arts at Hainan Commercial School [1]. - Over the years, Cai progressed from a chef to a team leader and eventually became the executive chef at Hainan Dongrong Catering Co. in 2019, where he oversees dish development, standardization, and staff training [2]. Group 2: Culinary Innovation - Under Cai's leadership, the team has developed over 50 new Qiong dishes, including the popular "Seafood Platter," catering to the tastes of a diverse clientele, especially tourists from regions with spicier cuisines [2]. - Cai emphasizes the importance of adapting traditional Qiong cuisine to meet modern health and taste preferences, ensuring that the dishes retain their original flavors while appealing to a broader audience [2]. Group 3: Mentorship and Community Engagement - Cai has trained over 100 apprentices, sharing his culinary skills and knowledge to ensure the continuation of Qiong culinary traditions [2]. - He actively engages in research and development of new dishes by exploring local ingredients, such as the use of cherry tomatoes from Ding'an, and conducts culinary lectures to educate students about Qiong cuisine [2][3]. Group 4: Recognition and Awards - Cai Qingsong has received numerous accolades, including the title of China Qiong Cuisine Master and various labor awards, reflecting his commitment to culinary excellence and craftsmanship [3].