Master chef Li Xiao Lin from Beijing's famed Family Li Imperial Cuisine.
One of Chef Li's ancestors was a high ranking official overseeing royal banquet planning and menu selection in the Imperial Court during the final years of Qing Dynasty (late 1800s to early 1900s). He memorised many secret recipes that he had seen prepared many times and later passed them on to his children and grandchildren.
Chef Li's father founded Family Li Imperial Cuisine in 1985 after winning a national banquet cooking competition. The chain currently has four locations across Beijing, Shanghai, and Tianjin.