Tian­jin chef a good­will am­bas­sador

China Daily (USA) - - SECOND THOUGHTS - Con­tact the writer at kei­thkohn@chi­nadaily.com. cn

“My dad is so pro­fes­sional! But I am al­ways bet­ter than him; that, I wish!” Li wrote.

The young man earned his spot on the tele­vi­sion show by serv­ing the three judges Asian-in­spired Scotch eggs, known as lion’s head meat­balls, gar­nished with pick­led radish.

“Al­though my hands look weird, like chicken feet, I am def­i­nitely not be­ing a chicken in the kitchen!” Li wrote.

Since the first dish, Li has served up a slew of Chinese and Western foods to the de­light of judges Gor­don Ram­say, Aaron Sanchez and Joe Bas­tianich, all fa­mous chefs in Europe and the Amer­i­cas.

“Fly­ing into the heaven isn’t enough for my hunger!” he tweeted. “Fly­ing into the fi­nale is my goal! It is my Amer­i­can dream!”

The show, on the Fox tele­vi­sion net­work, be­gan its ninth sea­son with two dozen home cooks, many work­ing in the food ser­vice in­dus­try or, like Li, with fam­i­lies in the busi­ness. Li is near the top of the pack of the re­main­ing com­peti­tors.

One thing this tele­vi­sion show is demon­strat­ing is that China-US in­ter­ac­tion goes far be­yond the brouhaha over trade, which seems to grab all the head­lines.

“There is no way to stop me cook­ing with my pas­sion and love!” he wrote. “As a pi­lot, I will fly my Asian fu­sion cui­sine to de­liver to ev­ery­one’s heart with love!”

Af­ter all, he wrote, “It’s not how you start. It’s how you fin­ish.”

Li Bowen posted this photo on his Twit­ter page show­ing him wash­ing a crab dur­ing an episode of on Fox TV.

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