Yingshui Hibiscus is a chain restaurant brand from the mainland, which belongs to the Sichuan cuisine group Xinxianghui. Founded in 2006, Xin Xiang Hui now has six food and beverage brands, with dozens of branches around the world. Yingshui Hibiscus is currently in Beijing,
Tianxiang Lou is the earliest batch of Jiangsu and Zhejiang restaurants in Hong Kong, and its reputation is not weaker than that of the old Cantonese restaurant Taipan Building. Hong Kong's Tian Xiang Lou is of the same origin as the mainland Tian Xiang Lou, which began in 1927 and was founded in Hangzhou by Lu Lengnian, a native of Suzhou, and hired Meng Yongtai, a good cook, to play it
Taizhou cuisine in eastern Zhejiang has always been obliterated until the new Rongji was born. Founded in 1995 in Taizhou, Zhejiang, more than 20 years later, this local seafood restaurant has evolved into a well-known high-end Chinese restaurant in China, with branches throughout Taizhou, Hangzhou, Shanghai and Beibei
Hong Kong improves Chinese food, Bo Innovation achieves outstanding results. Founded in 2005, Bo Innovation specializes in Chinese molecular cuisine, which is the dismantling of Chinese ingredients and components and reconstructing them in a modern way. Bo Innovation's genesis is naturally well-known by food lovers at home and abroad
The local specialty restaurants set up by the External Offices are generally not bad for taste, and Hong Kong is no exception. Opened in 2011, Zhejiang Xuan is a restaurant operated by the Hong Kong Zhejiang Association, and has maintained a good reputation among Jiangsu and Zhejiang residents in Hong Kong and local diners in Hong Kong. Zhejiang Xuan
Founded in 1999, Jiangsu Zhehui is the first brand of Jinmeng Group, with more than 20 branches in Macau, Hangzhou, Shanghai, Beijing, Hong Kong, Suzhou and other places. Chef Zhu Jun is proficient in Shanghainese, Sichuan, Huaiyang and Cantonese cuisines, and has a taste of French and Italian cuisine
Beijing-Sichuan-Shanghai is a new word in Hong Kong's catering industry, and only in Hong Kong can you see restaurants with the name of Beijing, Sichuan and Shanghai. The so-called Beijing, Sichuan and Shanghai restaurants are a mix and match Chinese restaurant that gathers Beijing, Sichuan and Shanghai cuisines
The restaurants of the well-known Hong Kong Maxim's Group mostly take the public route, and there are very few high-end restaurants. Beijing House has just entered the ranks of high-quality Chinese food. Founded in 1978, Peking House specializes in Beijing cuisine and is well-known in Hong Kong and is a favorite restaurant for local diners in Hong Kong
In recent years, mainland Chinese food chains have set foot in Hong Kong, with Jiangsu-Zhejiang cuisine Xinrong Kee, Sichuan cuisine Yingshui Hibiscus, and Xihe Yayuan among the restaurants that have attracted more attention. Xihe Yayuan opened in 2007 in Zhongguancun, Beijing, and is also a restaurant brand of Xihe Group
Night Shanghai is a well-known fashionable Chinese restaurant in Hong Kong. Owned by Youyi Group, Beijing's famous 1949 Whole Duck Chicken also comes from this restaurant group. The stores in Shanghai are located in Hong Kong, Shanghai and Taipei, and there are two branches in Hong Kong, one in Tsim Sha Tsui