The freshly fried crispy-skin chicken is also an irresistible delicacy. Zhang has selected free-range chickens raised on a diet of corn and spring water, resulting in smooth chicken skin and firm yet tender meat.

According to his introduction, unlike traditional fried chicken, his crispy-skin chicken is raw-fried, with a crispy skin and boneless chicken meat, similar to that of steamed chicken. The crispy skin, and the tender and juicy boneless meat is its most prominent feature, also posing the greatest challenge to the chef's precision in controlling the cooking time.

"When serving this dish to guests, they will hear the sound of the golden crispy skin being cut open, experiencing its crispiness visually and by auditory perception," Zhang explains. "I would recommend guests to first savor the chicken skin, followed by the chicken meat, and then combine the two for a unique layering of textures.

"When enjoying this dish, if there is no conversation in the room, all you will hear is the sound of the crispy skin crunching," Zhang adds.

In the selection of desserts, Zhang has chosen some traditional Beijing pastries, including handmade yogurt and double-colored Lyudagun.

"Lyudagun originated during the Qing Dynasty (1644-1911), with a yellow rice skin, red bean filling, and finally rolled in roasted soybean flour powder. Its characteristics include a fragrant sweetness, a soft and glutinous texture, with a subtle bean fragrance," explains Zhang.

In addition to the traditional flavor, Zhang has also created a cheese-flavored filling, complemented by the addition of coconut shreds, resulting in an overall taste that is both sweet and tangy.

Gao Zhaolei, a food writer also recognized as Zise Touming, is impressed by the innovative menu crafted by Zhang. Several dishes made a lasting impact on her.

Her particular favorite is the Xiaopang Feicha (Little Fatty's roasted pork). Zhang elevates the Cantonese tradition of enjoying roast pork to a new level, presenting a meticulous balance of "half-fat, half-lean" for all.

"The roasted pork exudes a richness that is both succulent and devoid of any greasiness. Upon being served, the 20-year-old dried tangerine peel is freshly ground, infusing the air with a delightful aroma of sweet oranges and tangerines. It's a delightful interplay of freshness and indulgence," recalls Gao.