"I spent a week in Chengdu and realized that the culinary scene there is quite different from my last visit 10 years ago, and I learned much more about Sichuan cuisine during the trip," Li says.

Li often leads his team of chefs on culinary field trips around China. For the autumn hairy crab season, their voyage saw them sail from the Bohai Sea down to the southeast coast of China, where they developed a new menu composed of old favorites and refreshingly innovative flavors.

He says his dishes come from all across China, from traditional Cantonese dim sum to classic Sichuan spicy dishes, so that his diners can enjoy a comprehensive Chinese eating experience.

According to the Michelin Guide Beijing, Jing Yaa Tang's "menu showcases dishes from various provinces, and you can even watch your Peking duck browning in the wood-fired oven. The floral scent from lotus root stuffed with glutinous rice and the silky red bean soup make diners particularly happy".

Li says winning the star not only offered him recognition for his efforts, but also encouraged his entire kitchen staff, from the chefs to the service team, to work even harder.

"There is pressure to keep the star, but it's also motivation for us to offer better dishes and service to our diners," he says.