Hometown: Chengdu, Sichuan
Loves to eat: Dim sum, especially in Xinxing Wang Hong Kong Tea Restaurant in Sichuan
Loves to make: Sichuan style soup dumplings, mapo tofu, shredded pork with fish flavor, dry roasted sea bass
Greatest culinary influence: Lei Jianjun, the chef in the Uhao Golden Lotus Hotel. Master Lei, who was my mentor, insists on repeating one task perfectly over a long period of time. From him I have learned patience.