He creates Cantonese dishes using hairy crab in winter. He serves them steamed in his crabmeat balls and in bald-butter soup rice dishes.

His grapefruit, sea urchin and crabmeat jelly with sturgeon caviar and his deep-fried crabmeat, roe and shrimp meatballs coated with almond slices feature the flavor of umami.

Li's innovative approach to the classic drunken hairy crab dish swaps the traditional Shaoxing yellow liquor for a plum spirit to make it sweeter and fruitier.

Li is preparing a festive menu for the Spring Festival family-reunion period.