He doesn't waste anything. Ginger, for instance, is served in slices or strips, or is minced into different dishes. So, Li asks his team to slice the ginger first and then cut it further if needed.

"Cantonese cuisine values the freshness of its ingredients, and the flavors change a little according to the season. Summer dishes are lighter, while winter dishes are heavier," he explains.

When Li returns to Tianjin on weekends, he gets up early and cycles to a local market to learn about seasonal ingredients and buy what he needs to prepare a large meal for his family.

"You can learn about the times to harvest and enjoy the ingredients because farmers understand this better than chefs," he says.

Li is continually developing seasonal menus.