With Beef Noodles

After he finished college in the U.S., he used the money he had saved to start a Chinese culinary arts company. He taught Chinese culinary arts and ran restaurants, opening two in his first year in the U.S., Nan Bei Nan He and Shu Feng, which did well.

In fact, beef noodle is only one of the dishes in these two restaurants, the secret lies in the cooking of the beef packet with more than 30 kinds of Chinese herbs, cooking out of the beef "crispy but not rotten, fragrant but not greasy". In the United States, California at that time in the local diet, there was no beef noodles. Unexpectedly, this innovative food, very popular in the local, the highest point card. In 1972, in a U.S. food competition organized by the California government, Li Beiqi's beef noodle won the single prize, the English word for champion is "KING", which translates to "King" in Chinese. The English word for champion is "KING", which translates to "Da Wang" in Chinese. Since then, Li Beiqi has been nicknamed "King of Beef Noodles" by his friends. Beginning in 1972, Lee opened several "Beef Noodle King" restaurants in California under the name "Beef Noodle King". By 1979, he had opened seven "Beef Noodle King" franchises in California, and business was booming. In the 1970s, his entrepreneurial story was included in the book "Chinese Hundred Businessmen" published by a California publisher.

Through his noodle shop, he also met many celebrities and journalists. Lee Pusheng, a restaurant review columnist for the Los Angeles Daily News, gave his restaurant four gold stars (out of a maximum of five) after eating the noodles he cooked and wrote in his column, "Located on Chinatown's Food Street, 'North South and Woo' is clean, cozy and authentic, serving five flavors of Chinese cuisine, with beef noodles, scallion pancakes, aged beef, sliced pork in white water, and sesame pancakes deserving of special recommendation." Rejecting merger with fast-food giant

In 1987, Li Beiqi received a special guest ---- the top executive of a famous U.S. fast-food chain giant. The executive said he wanted to cooperate with Li Beiqi to develop the Chinese market.

The other party offered to buy his package recipe, or technology into the shares, he was doing very well, plus the idea of using their own power to promote Chinese cooking, they politely declined. In American society, which is accustomed to knives and forks, French food is usually regarded as first-class food. In fact, Chinese cooking is as good as French food in terms of ingredients, colors, knife work, and heat. From the start of his business to the opening of restaurants all over the world, from the Massachusetts Institute of Technology (MIT) on the East Coast to UCLA on the West Coast, from the Culinary Institute of America to the California Chefs' Association, from American television to newspapers and magazines, whenever he had the opportunity, he promoted the art of Chinese cooking, and did his best to fight for the status that Chinese cooking deserves. Since 1972, Mr. Li has opened seven beef noodle restaurants in Los Angeles under the name "King of Beef Noodles," and in 1975, in recognition of his outstanding contributions to the restaurant industry, Mr. Li was inducted as a senior member of the American Federation of Restaurant Specialists.

In 1985, Mr. Li returned to his homeland with a passion for serving his country, and was determined to promote the beef noodle project in mainland China, which was a fusion of the East and the West and had achieved success in the United States.

In 1987, Mr. Li founded the first "California Beef Noodle King" restaurant in Dongsi, Beijing.

In 1989, Mr. Lee sold all of his Beef Noodle King restaurants in the United States and devoted his full attention to China.

After 1990, Mr. Lee's chain of restaurants began to flourish in China, north of the Yangtze River. Since then,

"California Beef Noodle King" has become a bright spot in China's restaurant industry.

On January 27, 2008, Mr. Li Beiqi passed away in Beijing after a long and storied life full of hardships.

He was the founder of our cause, and his persistent spirit of struggle inspired us to keep moving forward.