· By Hermes iMedia Editor · reviewed and approved November 9, 2026 · 6 reads
Chef Liu Dong’s Craft: Peking Duck and Chengdu Seafood Soup
Chef Liu Dong’s Peking duck training at Lao Sze Chuan in Chicago, his independent refinement, and the crisp puffed rice that complements his Chengdu seafood soup.
Chef Liu Dong learned to prepare Peking duck from a renowned chef at Lao Sze Chuan in Chicago. He continued refining the technique on his own, working on the preparation, drying, and roasting until he could consistently achieve crisp, golden skin while keeping the meat tender and juicy.
His Chengdu seafood soup reflects the same attention to texture. Alongside the seafood and savory broth, the crisp puffed-rice exterior is an essential part of the dish. Its light crunch gives each spoonful a contrast to the soup.
Achieving that crispness takes careful preparation. The cooked rice must dry thoroughly before frying so that it puffs quickly instead of turning heavy and oily. Careful control of the oil temperature and frying time helps create an airy, brittle texture. Keeping the rice dry until the final presentation preserves its crunch.
Both dishes show the work behind Chef Liu’s cooking: learning a technique, practicing it repeatedly, and making small adjustments until the result meets his own standard.
