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这里既是淘金者缠绵乡思的寄存地,又是一个展示华侨历史的档案馆。走在这里,耳边划过的总是那些深刻体现华人思想情感的旋律。走在这里,你可以触摸到华夏文明燃烧的图腾。这里,是一个特别的街区--唐人街...

http://news.xinhuanet.com/video/2012-01/24/c_122618151.htm


 

   在距离美国第三大城市芝加哥市中心不到10分钟车程的西南方,有一条唐人街,这里汇聚了大大小小几十家中餐馆。眼下正值春节前夕,唐人街的华埠广场彩灯齐放,食客络绎不绝。

  而在唐人街餐馆中,一系列以“老”字开头的中餐馆尤其引人注意:老四川、老北京、老上海、老友聚和老湖南,这5家“老”字号餐馆属于同一个人——今年40岁出头的美籍华裔人士胡晓军...

http://paper.people.com.cn/rmrbhwb/html/2012-01/30/content_999024.htm


 PROMOTING CHINESE CUISINE

Hu's business has prospered and expanded rapidly, attracting the attention of U.S. media. The publicity in turn further promoted Hu's business and helped his restaurants attract more customers.

In the first year when Hu arrived in Chicago, he taught how to cook Chinese food on a weekly TV program on Channel 13 in Chicago. In just two years, he was feted like a star on Chicago's Chinese food scene. The program help the local public gain a better understanding of Chinese cuisine, while his rising fame helped prepare him to start his own business. He also attended the annual event "Taste of Chicago" to promote Chinese cuisine. Lao Sze Chuan even became a Michelin star restaurant...

http://news.xinhuanet.com/english/indepth/2012-01/04/c_131341624_4.htm


 

 

Master of the unique and familiar in Chinese cuisine

Chinatown has a long-held fascination in Chicago. This neighborhood is home to one of the largest Chinese immigrant populations in the country, while offering the culinary experience of China for anyone. In this increasingly thriving yet historic area, celebrity chef, restaurateur and dedicated community server Tony Hu stands out. His restaurants Lao Beijing, Lao Shanghai and Lao Sze Chuan have attracted awards, accolades and international attention under his Tony Gourmet Group...

http://www.tcwmag.com/chinatown-chef-tony-hu

 


 

( Photo by Bill Hogan )

In 1993, Chinese restaurants in Chicago were defined by neon red sauces and moo goo gai pan. That was the year a 25-year-old chef named Tony Hu moved here from China's Sichuan province and became Chicago's greatest Chinese culinary ambassador...


 

 Making Chinese New Year delicious

If the New Year is a time to gather with family and friends, the Chinese manage to make it a delicious endeavor.

 

http://abclocal.go.com/wls/video?id=8513454&syndicate=syndicate&section



By Brian Kleemann

 

Lao Hunan is Tony's 5th restaurant in Chicago. It mainly focus on gourmet famous Hunan cuisine, which is characterized by fresh spice and lingering taste of food. The chef is from Hunan and has over 30 years experience specialize in Hunan cuisine. The restaurant now is in trial opening period, famous Hunan dishes are available, such as:

Country Style Beef and Pork

Chairman Mao's Favorite Pork Belly

Famous Steamed Fish Hunan Style

Preserved Pork with Dry Radish

Hand Pulled Chicken LiuYang Style

Hunan Pork Liver

Spicy Frog in Hot Wok

Hunan Chili in Black Bean Sauce

In addition, Sichuan and Hong Kong style dishes are also available to wide range of customers. Lao Hunan also features a full size smoothie station.

Address: 2230 S Wentworth Ave, Chicago IL 60616

TEL: 312-842-7888


By Brian Kleemann

 

There are more than 10 new food vendors joined this year’s Taste of Chicago, and Lao Sze Chuan is proud to be one of them. We offer dry chili chicken, special crispy shrimp, salt and pepper pork ribs and various kind of fried rice. On the opening ceremony Tony Hu, the president of Tony Gourmet Group, is introduced as one of the best Chinese chef in the America. Thereafter, Lao Sze Chuan’s delicious and fresh Chinese food has drawn great attention from main stream media such as CBS-2, NBC-5, ABC-7 and WGN-9, etc. For detailed interview of Lao Sze Chuan

please check out the following videos:

http://www.youtube.com/cityofchicagotv#p/u/2/mTfAtJoZTpw

http://www.youtube.com/watch?v=tY89xfyaRwI


Indulge in an evening to remember by purchasing tickets to Unique Pairings for a one-of-a-kind dining experience that includes interaction and insight into the genius of some of Chicago's top chefs.

The dinner (which is SOLD OUT!) is scheduled for Tuesday, March 15, and begins with a reception at 6:30 p.m. followed by dinner at 7 p.m. in the College's top-level Escoffier Dining Room. Tony Hu of Lao Sze Chuan and other restaurants in Chicago's Chinatown and Dominique Tougne of Bistro 110 will incorporate their individual styles into a unique, multi-course dining experience.

Throughout the evening, the chefs will interact with diners, sharing their food selections and approach to the preparation behind each course. The evening also includes professional wine pairings provided by Gallo's International Boutique Wineries. Each course will be paired with unique wines, and expert winemaker David Mirassou will be on hand to explain the choices.

In addition, during the reception, Mirassou will partner with Gaetano Auricchio from

Belgioioso Cheese for a one-of-a-kind pairing of exquisite wines and gourmet cheese appetizers.

Diners also can purchase an opportunity to go behind the scenes and share the kitchen experience with the selected chefs and COD culinary students...


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