"There were no details about how to steam the duck feet, so I used a low heat rather than the usual high heat because they were already cooked," Li explains.

Collaboration is another way for Li to gain new inspiration and try different combinations of flavors to create dishes.

Last year, to celebrate the fifth anniversary of Jing Yaa Tang, Li worked with the Jing A Brewery to launch a 10-dish snack menu to pair with 12 craft beers.

From spicy pig's trotter to Sichuan-style spicy noodles with shredded chicken, Li paired the beer with dishes that highlighted each other's flavors.

This summer, Li created an entire menu to pair with craft beers for Great Leap Brewing.

He paired his roast duck dish with Rebellious General IPA, presenting the perfect combination of juicy duck with the bold scent of hops to create a lasting taste in the mouth.

Their Mojiang Purple Rice Lager, which is made with black rice and hops from Qingdao in Shandong province, has a sweet flavor which Li pairs with a dish of steamed rice with morel mushrooms wrapped in a lotus leaf to deliver a satisfying combination of flavors.

"Beer is actually a common tipple in China, yet pairing craft beer with Chinese cuisine is something quite experimental for diners both in China and in the rest of the world," Li says.

In June, Li worked with Xu Cungui, chef at the Mixun Teahouse in Chengdu, to find inspiration for his vegetarian dishes.