Menu of good taste serves up domestic treats

But this endeavor is not just about self-promotion－Delcroix says he has also managed to learn more about Chinese cuisine through the comments that he receives from his viewers.

"It is through the viewers that I get to learn how to create a local dish that is truly authentic. I also get to learn about the market sentiment and the kind of dishes that appeal to the local palate. The feedback I get from netizens is faster and more direct than that from the market," Delcroix says.

"Foreign chefs always ask me about Chinese food recipes, and local chefs always want to know about French cuisine. But I always emphasize that recipes don't necessarily lead to good dishes," he adds.

"Take for example luzhu (boiled pork giblets), a dish from Beijing. If you don't understand the tradition behind it, all you will get is just a nice-looking dish, not a delicious and authentic one."

As part of his job to perform research and development of new dishes for his clients, the Frenchman often travels to other Chinese cities.

Over the years, the 39-year-old has traveled to Sichuan province to experience the spiciness of the famed local hotpot, to the open-air teahouses in Chengdu, Sichuan, to sample tea, and to the night markets in Beihai, Guangxi Zhuang autonomous region, to find new flavors and ingredients.

Despite having learned so much about Chinese cuisine over the years, Delcroix says he is still hungry for more knowledge.

"I really want to learn how to stir fry using a big wok, just like how those chefs in restaurants do," he says.

Looking ahead, he wants to do more to promote Chinese cuisine to people overseas.

"I always feel that there might be cultural barriers when Chinese chefs introduce their local cuisine to foreigners. It might be much easier for a foreigner to explain," he says. "I want to be that bridge."