The 50-year-old Liu knew all there was to know about putting on grand banquets and magnificent meals, but chose to keep things simple in her restaurant. She decided to stick to unsmoked ingredients and, rather than use the kind of cheap, lard-based shallot seasonings found at most restaurants, created a goose-fat-based condiment that quickly won over the other chefs in the area with its exquisite flavor.
年屆 50、做遍大宴小酌的她，選擇回歸「簡單就是美味」，倡導無煙料理，還自製「鵝油蔥」取代一般小吃店常用的廉價豬油蔥佐菜，氣味清麗，吸引了附近餐館的師傅們前來光顧。