Pride of place and plate

Himalayan blue sheep are typically stewed with the skin attached and served with rice or rice noodles.

A special kind of beef is marinated with such seasonings as chilies and pepper.

"It tastes like Western dry-aged beef," Liu says.

Chicken is stewed with garlic and berries.

Liu is also bringing Yunnan barbecue to his restaurant, which－unlike in the country's northern areas－is served without cumin.

"The spice mix presents a taste that's true to Yunnan barbecue," he says.