Established in 1924, Sen Long Restaurant celebrated its centennial gala in Beijing on Tuesday, commemorating a century of culinary excellence and cultural significance.

Throughout its history, Sen Long has mesmerized diners with its masterful cooking techniques and the unique flavors of Huaiyang cuisine. Overcoming challenges such as relocations and closures, the restaurant successfully reopened in 2019 and was honored as a "Beijing Time-Honored Brand" by the Beijing Time-Honored Brands Association.

In recent years, the focus of the restaurant has been on the revival of traditional dishes, particularly those from the Yangtze River region. Sen Long has painstakingly restored nearly 100 recipes, including beloved classics like oil eel, crab meat lion's head meatballs, and braised pork.

This year, Sen Long reintroduced bok choy with stuffed duck, a celebrated national banquet dish and one of the restaurant's signature items. The dish has been re-imagined by Sen Long's chefs, blending traditional flavors with modern elements to captivate the evolving palate of its patrons.

Looking to the future, Sen Long has ambitious plans to expand its reach, aiming to better serve its growing customer base. The selection of new locations will be carefully considered, taking into account market demand and customer demographics, with the ultimate goal of ensuring a more accessible and delightful dining experience for all.