Li doesn't stick to traditional cooking methods and ingredients, always looking for the easiest way to make a dish, so that her audience can easily replicate her recipe.

"I'm not a professional chef. If I want to figure out how to make a new dish, I'll just try as many times as necessary until I'm finally satisfied with it," Li notes.

As a science student, Li treats her cooking almost like a science experiment, using logic to create her dish. "Cooking is like a chemical reaction," says Li.

"Take baking for example, for a cake to be successfully made, you have to have three elements in harmony with one another－the weight of flour, the consistency of the beaten eggs and the temperature of the oven."

To understand the balance, Li would experiment by controlling two of the elements and changing the third to work out the best resolution.

"Each dish in the book is designed like that, from the measurement of each ingredient to the balancing of the flavor－even the success rate of the recipe－everything is carefully considered," says Li.