Li Donghui, born in 1993 in Shandong, China, is a highly acclaimed professional chef and master of Chinese cooking. With rich experience and numerous honors in the culinary world both domestically and abroad, he has won a Gold Medal in Chinese Cooking, holds a Senior Technician (Level 1) certificate in Chinese culinary arts, and has been recognized as one of the top ten chefs in China (national). Not only does he strive for perfection in his techniques, but he also innovates in blending Chinese and Western culinary cultures, making him one of the pioneers of Chinese-Western fusion cuisine and Chinese-style dishes with a poetic essence.

Since 2011, Li Donghui's career has rapidly developed in China and expanded to Singapore in 2021. In 2022, he went to the U.S. to study and research Chinese cuisine suitable for Californian palates. He has published several papers in this field, contributing to the international promotion and development of Chinese culinary culture. His innovative ideas and achievements are highly recognized in the industry.

Dish Name: Mr. Crab’s Oranges

Li Donghui uses Chinese cooking methods to combine California Oranges and live Dungeness crab with cheese, creating the flavorful and rich Mr. Crab’s Oranges.

Dish Name: Sweet Codfish

Using codfish from the North Atlantic, a favorite among Californian Asians, Li Donghui prepares it with traditional Chinese pan-frying techniques and serves it with a popular Californian sweet sauce, giving birth to the Sweet Codfish.

Dish Name: Falling in Love (Sweet and Salty with Shiitake Mushroom)

Li Donghui finely slices shiitake mushrooms from Mexico and prepares them with Chinese frying and stir-frying techniques, along with honey, salt, and soy sauce (from California). His wife named it "Falling in Love" for its appearance, resembling the intricate bond between a couple and its sweet flavor, symbolizing falling in love.

Dish Name: Peking Duck with Fresh Fruit and Black Caviar

A traditional Chinese dish, Peking Duck, is served with Californian black caviar and fresh fruits. This combination adds a smooth and bouncy texture of caviar and the fresh, crisp taste of fruits to the tender meat and crispy skin of the duck, enhancing the dish's complexity and richness. Li Donghui believes this dish is more popular than Peking Duck burgers.

Dish Name: Japanese Yam with Jam

Californians love the crisp texture of Japanese yam, which Li Donghui pairs with honey-cooked blueberry, strawberry, and mango jams. This combination is visually appealing and pleases the palate, particularly popular among women.

Dish Name: California Spiny Lobster and Black Caviar with Cheese and Cream

Famous California Spiny Lobster, cooked with cream cheese using the Chinese method of slow cooking at low temperatures, and topped with black caviar, enriches the lobster's flavor and texture, making it a unique treat for Californians.

Dish Name: Angus Fillet Steak with Black Pepper Sauce

This dish, a Californian steak cooked using a British method, is adapted to suit the Chinese palate in California. Li Donghui, through skillful cooking without relying on thermometers or timers, ensures the steak is perfectly cooked and tender, showcasing the unique trait of Chinese chefs to cook solely based on experience.

Dish Name: Tofu and Chicken Soup

This soup, made using traditional Chinese pot-cooking techniques, features tofu strips cut by Li Donghui in under half a minute without machinery, just a chef's knife. The chicken broth, cooked with water from a Californian brand (name undisclosed for privacy), is clear and tea-like, with the tofu adding a delicate texture.

Dish Name: Coral Shrimp with Ginger Julienne and Chinese Chives

Coral shrimp from the West Coast, typically eaten raw in California, is pan-fried by Li Donghui for a crispy texture on one side, complemented by Chinese chives. The combination of warm ginger and cool shrimp caters well to the Californian palate, especially among the Asian community.

Dish Name: White Lotus Root and Sweet Rice with Honey and Jam

Combining white lotus root from Mexico and Chinese sticky rice, Li Donghui cooks them for five hours to achieve a soft and sticky texture. The dish, flavored with honey and blueberry jam, offers a unique taste experience.

Dish Name: Salmon and Asparagus with Wasabi and Blueberry Jam

Californian salmon and Mexican asparagus, paired with Japanese wasabi and Li Donghui's jam, are presented not just for their taste but also for their artistic arrangement, blending flavors from four regions into a culinary art piece for Californian diners.

In Chef Li Donghui's hands, traditional and innovative, Eastern and Western culinary cultures are perfectly blended. Each of his dishes is an artwork, pleasing to both the eyes and the palate. From the rich flavors of Mr. Crab's Oranges to the traditional beauty of Sweet Codfish, and the unique creativity of Falling in Love, each dish highlights his profound understanding of ingredients and his masterful cooking skills. The layered complexity of Peking Duck with Fresh Fruit and Black Caviar demonstrates Li Donghui's skill in combining traditional Chinese cuisine with local Californian flavors. His Angus Fillet Steak with Black Pepper Sauce is a testament to the essence of Chinese cooking - a blend of experience and intuition, independent of modern kitchen gadgets. His creations are not just a pursuit of taste but also a passion for the heritage and innovation of Chinese culinary culture. In his journey of innovation and exploration, Chef Li Donghui continues to advance Chinese culinary culture onto the international stage.