A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

CHINA DAILY Li never expected her first executive chief position would happen this soon. On July 1 last year, when her first set menu was launched, Li felt a bit nervous, and carefully observed the reaction of diners and later checked their views at online platforms of review and rating. This summer, after four rounds of creating and launching new menus, Li finds herself better adapted to the job and is improving with each new menu. A social media influencer nicknamed Li Xiaoni has witnessed Li Zhanxu's progress over the last two years from dessert chef to executive chef.

 zhanxu  finds  li  executive  dishes  chicken  zhanxus  taste  xiaohongshu  different  xiaoni  adventure

History of this topic

Menu of adventure on food journey leaves me hungry for more
4 months, 1 week ago

Menu of adventure on food journey leaves me hungry for more

China Daily  

I'm convinced there's a family somewhere in Beijing who've been talking about me. Sitting down at a massive table, I immediately got stuck into the 3-liter bottle of water in front of me while starting a frantic attempt to communicate, "Just feed me whatever is in the kitchen". But the real nightmare began when the meat was ready and he …

An appetizing approach to food
8 months, 2 weeks ago

An appetizing approach to food

China Daily  

Jerusalem artichoke mousse with edible moss crisps, sun-dried tomatoes and glasswort flowers. CHINA DAILY Health, nature and sustainability are three concepts that find tangible expression through the art of cuisine in a courtyard nestled in Beijing's vibrant Sanlitun area. Adding to the accolades, Lamdre's star also shone at the recent awards ceremony for Asia's 50 Best Restaurants, clinching this year's …

An appetizing approach to food
8 months, 2 weeks ago

An appetizing approach to food

China Daily  

Jerusalem artichoke mousse with edible moss crisps, sun-dried tomatoes and glasswort flowers. CHINA DAILY Health, nature and sustainability are three concepts that find tangible expression through the art of cuisine in a courtyard nestled in Beijing's vibrant Sanlitun area. Adding to the accolades, Lamdre's star also shone at the recent awards ceremony for Asia's 50 Best Restaurants, clinching this year's …

An appetizing approach to food
8 months, 2 weeks ago

An appetizing approach to food

China Daily  

Jerusalem artichoke mousse with edible moss crisps, sun-dried tomatoes and glasswort flowers. CHINA DAILY Health, nature and sustainability are three concepts that find tangible expression through the art of cuisine in a courtyard nestled in Beijing's vibrant Sanlitun area. Adding to the accolades, Lamdre's star also shone at the recent awards ceremony for Asia's 50 Best Restaurants, clinching this year's …

An appetizing approach to food
8 months, 2 weeks ago

An appetizing approach to food

China Daily  

Jerusalem artichoke mousse with edible moss crisps, sun-dried tomatoes and glasswort flowers. CHINA DAILY Health, nature and sustainability are three concepts that find tangible expression through the art of cuisine in a courtyard nestled in Beijing's vibrant Sanlitun area. Adding to the accolades, Lamdre's star also shone at the recent awards ceremony for Asia's 50 Best Restaurants, clinching this year's …

A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

Chicken wings from Qu Lang Yuan's summer menu.CHINA DAILY Chef Li Zhanxu planned to stay in Europe until COVID changed her mind, to the delight of the capital's diners, Li Yingxue reports. On the summer menu at Qu Lang Yuan, a restaurant nestled in a yard in a hutong alley in Beijing, a sea cucumber dish is impressing the guests. …

A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

Chicken wings from Qu Lang Yuan's summer menu.CHINA DAILY Chef Li Zhanxu planned to stay in Europe until COVID changed her mind, to the delight of the capital's diners, Li Yingxue reports. On the summer menu at Qu Lang Yuan, a restaurant nestled in a yard in a hutong alley in Beijing, a sea cucumber dish is impressing the guests. …

A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

Chicken wings from Qu Lang Yuan's summer menu.CHINA DAILY Chef Li Zhanxu planned to stay in Europe until COVID changed her mind, to the delight of the capital's diners, Li Yingxue reports. On the summer menu at Qu Lang Yuan, a restaurant nestled in a yard in a hutong alley in Beijing, a sea cucumber dish is impressing the guests. …

A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

Chicken wings from Qu Lang Yuan's summer menu.CHINA DAILY Chef Li Zhanxu planned to stay in Europe until COVID changed her mind, to the delight of the capital's diners, Li Yingxue reports. On the summer menu at Qu Lang Yuan, a restaurant nestled in a yard in a hutong alley in Beijing, a sea cucumber dish is impressing the guests. …

A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

CHINA DAILY Li never expected her first executive chief position would happen this soon. On July 1 last year, when her first set menu was launched, Li felt a bit nervous, and carefully observed the reaction of diners and later checked their views at online platforms of review and rating. This summer, after four rounds of creating and launching new …

A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

Sea urchin with caviar, dulse, grapefruit and bergamot.CHINA DAILY 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 …

A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

Yogurt ice cream.CHINA DAILY "At first, I couldn't understand the French names of the dishes, as many of the ingredients were niche and weren't found in regular markets, but were grown in their garden," Li says. One daily challenge involved preparing sauces for every item on the menu, with ingredients requiring precise cutting and hand-grinding before being turned into sauces. …

A taste of adventure
1 year, 3 months ago

A taste of adventure

China Daily  

A shrimp plate from the restaurant's bistro menu.CHINA DAILY Over time, Li's interest in cooking grew, leading her to enroll in a one-year French cuisine course. After the one-year training, Li continued to study culinary arts and management at the Institut Paul Bocuse, where she threw herself into constant learning in class, and practiced her skills by working in different …

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