Third to generation Wu Gong Paul, Guizhou Gongbaojiding, high quality chicken, boned, cut into four small, then code salt, egg white, pink wine stand under water, hot cake made of high quality, red garlic, ginger, light blue and Wu Gong secret sauce, Mizar vegetable oil, soy sauce, sugar, vinegar, cooked. Oil but not greasy, spicy but not explosive, small lychee.

Mr. Lai Bingrong, the founder of Lai's Qiancai, is a top chef in Guizhou with superb cooking skills. He once served as a chef for Jiang Jieshi, Li Zongren and He Yingqin. After New China, national leaders Zhou Enlai, Kang Keqing, and Deng Xiaoping all tasted Master Lai's cooking and gave high marks. In the early 1980s, Hu Jintao, then secretary of the Guizhou Provincial Party Committee, also kindly received Master Lai Bingrong.

Master Guo Enyuan was born into a culinary family. His father, Wu Zuowen (note: Guo Enyuan ’s three generation surname) is a well-known chef in Guizhou, and his Gong Bao cuisine is self-contained. To promote Qian cuisine, Guo Enyuan went to Master Lai Bingrong and became a disciple of Master Lai Bingrong, inheriting the essence of Lai's Qian cuisine. After continuous research, Master Guo Enyuan combined the characteristics and techniques of Lai's Qian cuisine and Wu's Gong Bao cuisine, and created the "Wu Gong Bao" old Qian cuisine brand, which will bring Gong Gong Qian cuisine to the market.

Guo Enyuan, male, born in July 1960, a native of Guiyang, a master of Guizhou cuisine cooking in Guizhou, and a member of the Guizhou Provincial Famous Kitchen Professional Committee. In 2006, he founded Guizhou Wugongbao Hotel Management Co., Ltd. as chairman and director of food research and development.

In 1977, he worked at the Riverside Hotel in Guiyang. The following year, he worshipped Lai Bingrong, the master of Qian cuisine. In 1984, he served as the chef of the Guiyang Pepsi Ji senior restaurant, in 1987 as the chef of the Guizhou Qiaoyi Hotel, in 1995 as the manager of the catering department and executive chef of the Guizhou Jiuzhou Hotel, and in 1998 as the deputy general manager and executive of the Guizhou Liupanshui Hotel Chef. He has hosted chefs such as Qiao Shi and Hu Jintao for the provincial government. The restaurant operated by Laoqian Cuisine was rated as "Famous Restaurant of Guizhou Province". The cooked classic dish "Kung Pao Chicken" has been repeatedly rated as a provincial-level famous dish and won the honor of "Guizhou Province's Top Ten Famous Dish". The produced "Brain Marrow Roll" and "Broken Crisp Bun" were rated as "Guiyang Famous Snacks". In September 2018, the cooked "Qianwei Gongbao Chicken Ding" and "Wujiang Tofu Fish" were selected as the top ten dishes of "Chinese Cuisine · Guizhou Chapter", and his personal performance was selected as the tenth volume of "Selected Works of One Hundred People of Chinese Cooking Masters .