He Zhengrong (left) introduces traditional Kaihua dishes to a foreign friend. [Photo/Tide News]

In Kaihua county, Quzhou, the Da Xing Restaurant is a household name that is deeply rooted in the memory of locals.

Founded in 1696, the establishment, then known as "Da Chun Guan," was originally managed by a chef from a prominent family in Jiangxi province. As the largest eatery on the county's main street, it quickly gained fame for its unique flavors and honest dealings, becoming a sensation in no time.

In 1958, with the consolidation of private enterprises into State-owned ventures, Da Chun Guan was renamed Da Xin Restaurant, which symbolizes prosperity and grandeur in Chinese. However, due to changing times and unfavorable business conditions, the once-bustling establishment fell silent.

However, the strong attachment to Da Xing remained in the hearts of Kaihua locals, including chef He Zhengrong. For him, Da Xing Restaurant held countless childhood memories, such as saving breakfast money for days just to enjoy a Da Xing steamed bun. In 2009, He decided to revive the centuries-old eatery.

With painstaking efforts and hands-on guidance, He gradually restored the legacy of Da Xing Restaurant. Adapting to modern tastes, he also refined some dishes, such as replacing pork skin jelly in the steamed buns with winter melon, reducing the greasiness and enhancing the freshness of its broth.

In addition, as the chairman of the Kaihua Catering Association, He shoulders a greater mission and responsibility. He believes that as long as there are cooks with passion, ideals, and goals, the culinary heritage of Kaihua and even Quzhou will flourish for generations to come.