Chef serves traditional Chinese fare with a unique touch

The vegan dishes are marked clearly on the menu for diners with strict requirements. According to Yang, if the diners have specific requirements with regard to vegetarian food, the chefs will cook them accordingly.

"Unlike other cuisines, vegetarian food does not have a specific standard. At my restaurant, to make the food delicious is my standard."

Beijing's traditional noodles with soybean paste can be found at Lin's, where Yang uses eggs to fry the soybean sauce.

He also uses wax gourd, mushroom and tofu to make a "braised pork dish", which looks and tastes like braised pork.

Creating new dishes is a passion for Yang. When he designs a new menu, he often spends time alone in his room at night with a bottle of baijiu (white liquor) and some spicy peanuts and writes down all his inspirations.

Yang recently created a summer tasting menu which starts with an ice ball on a plate.

After the ball is cracked open, a pink lychee pops out. The lychee is marinated in gin together with red berries for 24 hours.

"You can't eat it right after you crack open the ice ball, because the frozen lychee is not in the best condition to be eaten. But what you need is to wait for a few minutes and all the flavors will come out.

"Diners are always in a hurry when they are eating, but I hope they can slow down and enjoy my dishes."