There was a recent discussion about the background of Chef Zhang at Fuloon. Here is the statement from the menu [sic]:
"Mr. Zhang is professionally trained and holds advanced degrees and many certificates and rewards.
Mr. Zhang was graduated from Beijing Tourism Service College. With his [I can't read the photo here] achievement, he was employed by Beijing XinQiao Hotel. During the time he was working in XinQiao, he became the last student of Mr. Wang Jingbin who was [bad photo again sorry!] the top chef who good at make Lu Cai. Mr. Zhang participated many cooking competitions and his outstanding performance built up his name and reputation in the field. Later, in year 1990, he was employed by Beijing WangFu Hotel as chief chef, and hosted many banquets. In 2004, he opened his first own restaurant, FuLoon restaurant, in Malden. He offered quite few fabulous dishes, such as Jiang Pao Duck, Whole Fish with Chili Pepper, JingDu Pork Pancake, Wok Baked Beef, etc., are well won the reputation by Bostonian."
My understanding is that "Lu Cai" is Shandong-style cooking.