Food writer Jocelyn Chen enjoyed the dish conceived by Li Zhanxu, executive chef at Qu Lang Yuan, very much.

"Traditional cooking methods may involve braising or stewing, but Li prefers to present the delicious taste of sea cucumbers in an innovative way, challenging traditional cooking techniques," Chen says.

She says the sea cucumber dish showcases Li's cooking philosophy, which is rooted in Chinese ingredients and culinary culture, while also incorporating the essence of Western cuisine, injecting a fresh vitality and creativity into the ingredients.

"The cooking philosophy of both chef Li and Qu Lang Yuan is not just about deconstructing tradition, but also about constantly refreshing her skills through breakthroughs," Chen adds.

"Chef Li is friendly and pleasant, like 'the girl next door', but her inner self is unassuming, straightforward, and resilient."

At the age of 27, Li stands out as a rising star on Beijing's culinary scene, and is known for her innovative, creative approach to dishes. Despite her youth, she boasts nearly eight years of experience.

In 2015, after graduating from high school, Li traveled to Angers in France with the intention of pursuing a diploma in fashion design. However, with no prior experience of cooking, she soon realized that she had to learn how to make Chinese food if she wanted to enjoy it there.

"I found it amazing that when cooking, I can control and design the whole process," she says. "I was satisfied with the dishes I made and my friends all liked them."