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Authentic Chinese signature dish on Chinese New Year

Growing up in a traditional family in China, I feel all the love, fun and passion cooking with my mom in the kitchen using all different kinds of Asian ingredients.
In 2017, I got accepted in "Harvard in the gastronomic world", Ferrandi Culinary School. 
After one year of full time training, I worked one year in a one Michelin restaurant ASSA Restaurant in Blois, France. Then continued the kitchen life in a two Michelin stars restaurant Gastrologik in Stockholm, Sweden. Meanwhile, I have been working on different food critic, video and business development projects as a freelancer. 
As a private chef, I so far served 100+ guests from more than 20 countries.

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Authentic Chinese signature dish on Chinese New Year

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