Eighty-five years ago, Cuihualou opened its doors in Beijing and quickly became a dining destination reserved for the elite. Gathering some of the city's finest chefs, the restaurant was so renowned that a single meal could cost an average person nearly a month's salary.

Over the decades, Cuihualou eventually faded from the scene — until 2018, when the historic brand was revived. Classic dishes such as braised sliced egg white chicken with pea sprouts, stir-fried diced chicken and walnuts with bean paste sauce, and deep-fried pork balls returned to the menu, their traditional flavors preserved, but their techniques refined.

Much of this revival is credited to chef Wang Peixin, honored last year as a national model worker. With autumn arriving and temperatures cooling, Wang has prepared a new seasonal menu that blends tradition with creativity.

Before its official launch, the restaurant welcomed a special group of visitors — the Chinese and international participants of "Gourmet Strolling in Beijing for 240 Hours" — who came to taste the new dishes and learn about Cuihualou's legacy.