Liang Dee

Coming Up

Ownership and kitchen leadership sit together in 1996 Sichuan / Chef 1996, the name now attached to Liang Dee’s direction. The point is not scale for its own sake, but continuity: a restaurant identity that remains tied to Sichuan cuisine while being actively shaped day to day by the chef behind it.

Where They Are Now

Sichuan cuisine gives Liang Dee’s cooking its center. That specialization leaves room for precision and for the layered character associated with the cuisine, while keeping the work legible inside the Beijing setting of Chef 1996. The restaurant and the chef’s name are linked here not as branding alone, but as evidence of a single current practice.

Signature

Liang's signature dishes include Crispy Tea Smoked Duck, Cured Meat Banquet, Seasonal Assorted Cured Meat, and Cold noodles. The list maps a kitchen working across smoke, preservation, and contrast. Crispy Tea Smoked Duck points to crisp texture and fragrant smoke; Cured Meat Banquet and Seasonal Assorted Cured Meat show attention to time, texture, and the structure of a composed table; Cold noodles provide a cooler register against the richer dishes around them.

In Their Words “I will keep learning so that I can create better food and better brands on a broader stage in the future.” “I believe that people grow ultimately through good relationships.” These lines place the craft in motion. Learning is presented as an ongoing requirement, not a finished credential, and the scope extends beyond the plate to the brand carried by the restaurant. The second line sets the social conditions of that work: kitchens are built through relationships, and progress is shaped by the quality of those ties.

Honors

Liang's honors include The Best Chef Awards — One Knife. The recognition sits alongside a profile defined by specialization rather than breadth: Sichuan cuisine as the core brief, Chef 1996 in Beijing as the operating context, and a reputation built through disciplined development over time.