I wrote last week about traditional holiday foods, paying homage to Julia Child, the legendary TV chef who started it all. Given all the notoriety bestowed on dining, ingredients and technique by her successors, it’s no surprise that our Cape Region offers such a wide variety of holiday beach eats.

For those of you who would just as soon pass up the turkey-centric traditions, Confucius restaurant continues its yearly tradition of serving guests on both Christmas Eve and Christmas Day. Owners Shawn and Danielle Xiong celebrate the holidays by giving our wide range of diners a delicious and expertly prepared alternative to the standard fare. A lot of locals appreciate that, so I strongly advise reservations.

Confucius is located near the corner of Second Street and Wilmington Avenue (surrounded by Aroma Mediterranean Cuisine, Salt Air, JAM Bistro and Henlopen City Oyster House), and its success over the last 20 years speaks to Shawn and Danielle’s commitment to quality, consistency and a love for their culinary heritage. Both were born in Hunan Province, China, and were brought up on the spicy foods indigenous to the area. They have a profound respect for meticulous preparation and quality ingredients. “I’m a perfectionist,” Shawn told me. “We don’t serve anything we wouldn’t eat ourselves.”

He added, “Our recipes are for those who want to go a step further in their enjoyment of Chinese food.” And this unassuming guy is no stranger to high achievement! He was accepted into college at 14 and was teaching university-level English at the tender age of 18. In 1986, he traveled to the United States to further his studies and never left.

Not to be outdone, his beautiful wife Danielle (usually the first smiling face you encounter when entering Confucius), was a bronze medalist in the 100-meter dash (ranked No. 3 in all of China when she was 13!), and also taught college athletics. When I asked how they got together, the statuesque Danielle smiled, “I married him for his brain.” And the apple doesn’t fall far: Their son Jason has excelled in just about everything he puts his mind to, including baseball, the violin and the saxophone.

Xiong said there are upwards of 45,000 Chinese restaurants in the United States, and most people associate them with the same dishes. From his vantage point behind the bubbling woks, there’s a lot more to it than just sweet-and-sour this and egg-foo that. “I try to provide a wider selection of interesting dishes,” he said. In fact, Danielle regularly returns to China to purchase teas and dried peppers that they skillfully match to each menu item.

For those who like their food on the fiery side, blends like Sambal Oelek and ground chilis add heat without changing the taste. The floral notes of Shuyouhuajiao hover in the background while pickled peppers with soybeans and the ubiquitous Sriracha convey garlic and onion. Each dish is crafted with a spice that complements everything from tofu to sea bass to crispy pork. And Shawn can temper and adjust the spices to please anyone’s taste.

The servers know that not everybody appreciates a nice hot pepper. That’s why Shawn insists that each dish is perfect before the heat is added. “It has to be tasty before it’s spicy! We make everything to order, so we can be flexible: gluten-free, vegan, vegetarian, without MSG, and, of course, as hot – or not – as the guest desires.” All you have to do is ask.

The success there in the second block of Wilmington Avenue is not measured just in dollars. Why? I’ll give Shawn the last word: “The reward is not just financial. It’s emotional. If Danielle and I just wanted to make a lot of money, there are jobs that are a lot less work and a lot less stressful. I admire the consistency and longevity of Rehoboth restaurants like the Back Porch and the Blue Moon, and I want to be around for as long as they have. I’m never satisfied.”

Why not go rogue this year? Join the mavericks on Christmas Eve and Christmas Day. You’re not alone, so don’t forget the reservations!