On the diverse stage of world cuisine, Chinese food has always held its place. However, in the U.S., dishes that go by the same Chinese name can taste remarkably different from their traditional counterparts in China. The reasons are multifaceted: from cultural differences to the use of ingredients and cooking techniques.
One chef dedicated to addressing this is Donghui Li. As a top-tier professional, a specialist in Chinese cuisine, and a multi-award-winning chef, he offers profound insights and unique perspectives on the catering industry. From his innovative dishes, such as “Jelly Fruit”, to his exploration of Chinese-Western fusion, Chef Li’s culinary journey is filled with exploration and innovation. Today, we are fortunate to dive deep into his views on the evolution of Chinese cuisine techniques in the U.S., as well as his outlook on the future of the industry.
Below are the highlights of our conversation with this culinary master:
Interviewer (I): Thank you for joining us today, Mr. Li. Traveling to the U.S. for culinary exchanges, you have an in-depth understanding of the Chinese food industry here. Could you share your thoughts on its evolution?
Donghui Li (Li): I’m honored to share my thoughts. Indeed, there are some discrepancies in the taste of Chinese dishes in the U.S. compared to those in China. But I see this as an opportunity. It encourages us to understand different cultures and find innovative ways to bridge East and West.
I: What are your recommendations for the evolution of Chinese cuisine techniques in the U.S.?
Li: First, it’s vital to understand the eating habits and culture of the Chinese people. We should not only introduce Chinese ingredients and seasonings but also prioritize bringing in Chinese chefs who can retain the authentic flavors. Furthermore, by creating a fusion menu using natural colouring, organic products, etc., we can attract more diners. We might also consider establishing specialized schools for Chinese culinary training to cultivate skilled chefs.
I: Regarding the introduction of Chinese ingredients and seasonings, do you have specific recommendations?
Li: One reason for the taste difference between Chinese dishes in the U.S. and those in China is the distinct seasonings. For instance, ingredients like TOBAN DJAN(bean paste) and aromatic vinegar are common in China but challenging to replace appropriately in the U.S. Introducing these signature seasonings, or even collaborating with Chinese suppliers, can help achieve more authentic flavors.
I: You mentioned the idea of creating specialized culinary schools for Chinese cuisine. Could you elaborate?
Li: Certainly. Most Chinese restaurants in the U.S. currently lack professional Chinese chefs. I suggest opening training schools in major cities and employing experienced Chinese chefs as instructors. We can offer various courses, from basic knife skills to advanced plating techniques, to nurture a new generation of professional Chinese chefs.
I: Being a pioneer in Chinese-Western fusion dishes, what insights can you share about creating such combined flavors?
Li: Fusion is not just a mix of ingredients and flavors, but a blending of cultures. For example, I once tried pairing the pulp of Californian oranges with the yolk of Chinese yellow crabs, resulting in a dish that exudes both oriental charm and Western freshness. The key is to understand each culinary culture and find elements that harmoniously coexist.
I: Your “Jelly Fruit” is immensely popular among diners. Could you share the story behind this creation?
Li: Certainly. It was an accidental discovery. While making the jelly, I reused the sugar water I had boiled fresh fruit in. To my surprise, after several boils, the syrup became crystal clear, and upon cooling, it naturally formed a jelly. It made me realize that creating awe-inspiring dishes doesn’t always require complicated processes; simple ingredients and techniques can suffice.
I: Thank you for sharing. Your deep insights into the evolution of Chinese cuisine techniques in the U.S. undoubtedly provide valuable guidance for the industry’s development.
Li: Thank you. I hope my experiences and ideas can contribute to the prosperity of the Chinese food industry in the U.S. With a willingness to learn, respect, and innovate, the world of gastronomy will always be full of endless possibilities.
Our conversation with Chef Donghui Li has shed light on his passion and professionalism towards the evolution of Chinese cuisine techniques in the U.S.. His practical advice and innovative thinking pave the way for the future of the Chinese food industry in the country. Whether discussing ingredients and seasonings, exploring East-West fusion, or emphasizing education and training, his views reflect the vision and ambition of a true culinary artist.
