OUR STORY
In China, we have been blessed with a long tradition of high cuisine; the culinary arts have enjoyed favored status from the dynastic period, supported and furthered by the teeming kitchens of emperors (huang di) and the simple wooden tables of peasants (lao bay shing) alike. So grand is Chinese culinary culture that one cannot even state that there is a “representative Chinese cuisine,” since flavors, styles and specialties vary so greatly from area to area.
