I have been training in the culinary arts since I was 14 and that set me on my career path. It allowed me to gain a thorough understanding of Western gastronomy and culinary techniques. But I have never veered too far from what is familiar to me; Chinese cuisine is etched in my memory and I am mesmerized by it. Coupled with foreign elements, it has sparked whimsical surprises in my style of Chinese cuisine.
 

I advocate, “to make full use of all things and sustainable ingredients."

I selected the specialty ingredient "Yanchi Tan Sheep" from Ningxia, China and local wild leek flowers. Using Chinese and Western fusion cuisine techniques to cook the lamb chops, lamb loin, lamb bones, internal organs and other parts combined with local flavours to form the flavour profile of the final dish. Puna series mineral water is used to cook the Yanchi Tan sheep, this is also the water that the sheep grew up drinking.

When making sauce and stock, I used the stock from making “lamb wrapped with lamb belly” combined with a sauce made from lamb bones. During cooking, kitchen utensils such as wide-mouth pots and pressure cooker are used to reduce the cooking time and to achieve the reduction of carbon emissions, and sustainability of ingredients. Geographical specialty product "Yanchi Tan Sheep" is selected with the intention to be the guardian of pure bloodlines, and to promote all over China and onward to the world.
 

I want to memorize my first trip to Guangxi. A mountainous region with rich cultural resources.Bamboo there is a important materiel.I went to several villages deep in mountains.The weather makes moss grows everywhere.People there are poor and still using self-made charcoals for cooking and stay warm, so the smell of smoke hung in the air.But what touched me is the kindness of them.
This is a vegetarian dish ,the flavor of my dish based on a famous noodle in Guangxi, name is Old Friend noodle, and I use some fermented ingredients which are also common in Guangxi cuisine.
 

China is a country with vast territory and abundant resources, and each region has its own special ingredients. This dish uses the loin of Tan sheep originally from Ningxia, which like to lick salt in the Gobi Desert.

Pickled with Sichuan pepper and spices for oil seal, with yunnan spring and summer wild bacteria made of wild cheese, fermented corn is more delicious, sweet and delicious, showing the style of Chinese wilderness.

The whole dish is like a tan sheep from the Gobi Desert, placed in the Yunnan mountains rich in wild bacteria. Corn plays the role of pastoral scarecrow, paired with western dishes and mints and herbs associated with Yunnan's native eatery habits.
 

Nature is almighty, and ecological systems require balance, this symbiosis the only way to survive, so I had the inspiration to use “Coexistence” as my theme.

This inspiration stemmed from the traditional Chinese character “Xian” (meaning freshness, which is made up of the Chinese character for “fish” and the Chinese character for “lamb” ).
I use a commonly found but not ordinary big head carp fish head from the freezing regions of the Northeast. Due to the cold weather, the big head carp is fatty and has a wonderful texture. The fish head is the best part and rich in collagen, it is the soul of the produce. This I combined with the delicacy of the grasslands, the tender lamb, and the traditional fried snack “You Dun Zi”; onion crisp, caviar, asparagus lettuce, and powdered dill adds texture and flavor.
Where it matters, ingredients that reflect their geographical and natural habitat are used and through my understanding, creativity, innovation and using each ingredients to its fullest.

 

The inspiration for this dish came from my hometown: Ningbo, Zhejiang. There is a dish in Ningbo, Zhejiang Province called Stir-Fried Rice Cake and White Crab. The white rice cake on the plate is the original slice of rice cake with ginger oil brushed on it. Under the white rice cake are crab meat, chive, tarragon, crab paste egg meringue, and white crab bisque. The snack in the upper left corner is another dish inspired by hometown: bean curd skin-wrapped yellow croaker. I replaced the yellow croaker with crab legs and sprinkled the tomato puree powder from the Bisque making process. This dish is from my hometown, but it is presented in a way that is not traditional. I believe this presentation method can be accepted by more people.

This dish stemmed from my memory of my hometown. It started with chicken from Hetian Town and that relates to local farms and the whole ecological system. From there, it casts a light onto the Chinese farming and rural society culture.

Poultry is an important element in the dining culture for this city tucked away in the mountains. These Hetian chickens have a wild temperament and were used for imperial chicken fights in the ancient times. The farmers live in the mountains and the chickens roam around freely in the pristine environment feeding on wheat and rice grown on the farm. From my memory, these chickens are capable enough to scale trees and even rooftops.
 

Nature selflessly sustains all things. Cuisine should also be all encompassing – discover China’s local sea habitat and combine different techniques. To realize the borderless-ness and all-encompass-ness of cuisine. Just as the sea is vast and embraces all streams. Three pillars as one. With the ocean, time and the sun as the axis, extending their reach.

Begin with a thousand-layer potato prawn dumpling amuse bouche inspired by the traditional renowned dish Longjing Shrimp. For this dish, Zhoushan prawn, known for its quality comparable to Spanish Carabinero prawn, is paired with white konbu flavoured konbucha and fried moss, and is, unintentionally, a representation of local Chinese culture of enjoying morning tea.
 

The idea of the dish is from my hometown, Xinjiang, which is famous for its tasty lamb. The sheep live in the mountains where the sea-buckthorn and pleurotus grow. To bring the scenery of my hometown, I put them together in the plate. Besides, I also want to introduce the diet and cooking culture to more people in the world. We hardly waste any part of an animal as a respect of the nature, and cook each part separately to make the best use of it. Thrift and sustainability are notably important in this age, I wish I could arouse more attention on them.

There are many ways to cook chicken in Guangzhou, and as the saying goes: “It is not a feast if you don’t have chicken”. This dish is originally a Cantonese-style crispy roast chicken. Chicken dries out easily because of its low fat content, and traditional methods of roasting or frying at high temperature are not healthy enough, so I use modern low-temperature slow-cooking cooking methods to process traditionally marinated chicken. This resulting chicken is not only tender and juicy, but also nutritious and healthy.

The chicken is stuffed with sweet pea paste and shrimp paste. This is a technique called "stuffing" in Chinese cuisine. One or several ingredients are made into puree and filled with another ingredient. During the heating process, the flavors of various ingredients integrate yet retain their own characteristics. The sweetness of the sweet pea puree and the saltiness of the shrimp bring a fuller taste experience to the chicken. I reduce the use of condiments, and unique original flavor of the ingredients themselves become more memorable.