China Commercial Press unveils Stories of Old Beijing Chefs, a captivating exploration of the historical chef industry in ancient Beijing. To mark its debut, a celebratory reading event took place at Jinghualou Restaurant in Beijing, offering a glimpse into the culinary traditions that defined the era.

Authored by Wang Xifu, hailing from a prestigious lineage of imperial chefs, the book delves deep into the virtues, talents, and skills that shaped Beijing's culinary landscape. Drawing from his family's legacy, Wang's narrative vividly portrays the individuals and customs that once thrived in this vibrant industry.

Despite not being a professional chef, Wang's dedication to preserving traditional culinary arts shines through. Drawing from his family's expertise, he resurrected his father's chef training classes in 2000, reviving nearly forgotten recipes and techniques, fostering a new generation of talented chefs who have since become integral to Beijing's culinary tapestry.

Beyond his culinary pursuits, Wang is a respected authority in ancient architecture research and a multifaceted creative, contributing significantly to fields such as performing arts, poetry, and design.

Originally penned for Chinese Cuisine magazine, Wang's articles, spanning from 2013 onward, have been meticulously curated into this enlightening book, offering readers a comprehensive view of Beijing's culinary evolution. Renowned cultural scholar and gourmet Zhao Heng lauds the publication, heralding it as a vital addition to Beijing's culinary history, transcending mere industry anecdotes to serve as a definitive account of the city's culinary heritage.