Both of them are very good, and the cuisine is different. Lin Shuwei, a native of Chengdu, Sichuan, works as the director of kitchen operation and chef in a five-star hotel. His specialty is abalone belly and seafood pot dishes. Lin Shuwei is best at Sichuan cuisine and Cantonese cuisine. As one of the top 50 chefs in China, his cooking is like a work of art. When he cooks, he will incorporate many elements of China, especially some calligraphy and painting, which are perfectly added to the dishes. The food made is not only delicious, but also beautiful in shape, comparable to art.

Zhan is the chef. Born in a family of chefs, the eldest son of the family, and his father is a generation of famous chefs, the two brothers became chefs under the influence and gift of their fathers since childhood. Zhan is good at Shanghai-style specialties and Shanghai-style Chaozhou cuisine.