A matter of taste sets menu apart

Zhang's signature Xiaopang Feicha. At the age of 6, Zhang Zhicheng crafted his first-ever plate of fried rice; by 19, he was running a newly opened restaurant. At 24, he became head chef of a private kitchen, Yanjintang, where his reputation in Beijing's culinary circles soared. This year, the seasoned yet youthful chef embraced a fresh challenge, assuming the role of executive chef at the China Tang restaurant in Beijing, shuttling between the gastronomic hubs of Beijing and Macao. His dishes are characterized by richness, intensity, and freshness, inheriting traditional cooking, while interpreting Chinese culinary aesthetics with his unique skills.