"I want diners to enjoy the balanced flavors of this dish, so it's not too dry or too wet, not too spicy or too plain."

He boils aged chicken and ham from Yunnan for four hours to make soup broths.

For desserts, Xiao makes a traditional Yunnan drink which features dry bread soaked in coconut milk, fruit and sago. Xiao says he could not find bread from Yunnan in Beijing, so he uses baguettes instead.

There are just a few dozen dishes on the menu, as Xiao believes that Cravings is a place for simple meals. But he says he will update the menu with seasonal ingredients from Yunnan.

"I did not realize the charm of the cuisine until I actually left Yunnan. The variety is a treasure. The different geographic areas offer different ingredients and seasonings," he says.

Xiao did not start off wanting to be a chef. In 2010, he went to the United Kingdom to study for a bachelor's degree in fashion. But two years later, he found he was more interested in cooking, so he took a part-time job at a Western-cuisine restaurant.

Xiao is also a food stylist, who designs the plating of dishes and also uses food to create art. His studio joined an art show in July, where he used coffee grounds to create art.

Xiao earned a master's degree in food design in Italy last year.

"Besides creating dishes for restaurants like Cravings, I also want to look at more possibilities with food."