XIJIADE is a household dumpling brand in China, and recently, it has been actively expanding overseas, opening stores in Barcelona and New York. However, XIJIADE's vision goes beyond that—it has also established "XI DING" and the "XI DING Home Banquet," which we visited in Suzhou.

Entering its tenth year, LVR (La Villa Restaurant), a modern Jiangnan cuisine restaurant located within the Seven Villas in Hangzhou, continues to uphold the essence of Jiangnan culinary traditions while incorporating contemporary creativity to offer diners a unique gastronomic experience.

Sage has become one of the most popular restaurants in Shanghai this year, drawing significant attention. Its signature dish, the triple-crispy fried chicken leg, has attracted countless diners.

Shanghai Full House is not merely an upgraded version of The Hut, but a completely new and independent concept: a fusion of Sichuan and Huaiyang Cuisine.

Interviewing Mr.Weng Yongjun, the founder of Yong Fu, at the North Bund restaurant in Shanghai, sparked a great interest in his culinary career and profound culinary philosophy.

In March this year, I paid my first visit to Selection by Du, the flagship of “Amazing Chinese Cuisine” located on the Bund. It reminded me of my last conversation with Mr. Du four years ago. Time flies in the blink of an eye. Amazing Chinese Cuisine has now expanded to four branches, but one thing remains unchanged: Mr. Du Jianqing's obsession with quality, which is an unquestioned fact in the food community.

A renowned Japanese cuisine restaurant originated in Shenzhen, Seiku has secured a place among gourmet circles. After establishing its Shanghai branch two years ago, it has finally made its way north to Beijing.

Lamdre, a plant-based restaurant in Beijing's bustling Sanlitun district, embraces an ambiance of tranquility through its symmetrical and minimalist design, creating an environment that embodies the Zen philosophy of purifying the mind and body.

Fengtian Restaurant, a Northeastern cuisine restaurant that originated in Shenyang has now made its first foray across a distance of nearly 3000 kilometers to Shenzhen, introducing an even more exquisite dining experience with the unveiling of FANHUA.

The new generation of chefs has begun to embrace their own land. They have learnt Western techniques, but have decided to unleash their talents on the canvas of Chinese cuisine.