Dine on scallops, oysters, fish, mussels, clams, prawns and fresh crabs. Our chefs will your choice to suite your taste with a range of sauces and cooking styles.
Dongpo ink fish is a well-know traditional Sichuan dish that got its name from the famous poet Su Dongpo of the Song Dynasty.
Lee Kum Kee (China) released its 2011 Corporate Social Responsibility Report (hereinafter referred to as the report) following the first report in 2010.
Mapo Tofu was first created in the Qing Dynasty by a freckled woman in Chengdu.
Eight-treasure rice pudding is a specialty of southern Sichuan—tender, sweet and not greasy.
Some of the world's oldest wine-growing regions are receiving fresh recognition after many decades when the wine world knew little of them.
Stick-beaten chicken shreds is a well-known Sichuan local dishes that originated before the Ming Dynasty (1368-1644).
A noted Sichuan dish with a long history, Palace-teacher's diced chicken was first created by a Sichuan governor Din Baozhen in the Qing Dynasty(1616—1911).
The hotpot was created during the Shang (16th century-11th century BC) and Zhou (11th century-256 BC) dynasties.
Suzhou cuisine has thrived on legends, history and natural flavors. Ye Jun finds out why it's still so popular today.
On Easter Sunday, April 8th, asumptuous repast accompanied by amusing egg and gift hunting will add joy to your delights.
Hotpot is the most famous and favorite dish in Chongqing, noted for its peppery and hot taste.