Tong Chun Yuan was founded in 1930. Its name comes from the meaning of "Pull together to make a spring" and "Flowers bloom and Business flourishes". In the early years after it started business, Tong Chun Yuan brought together some excellent chefs. It has become a restaurant serving delicious Jiangsu (a province in eastern China) cuisine ever since then.
Tong Chun Yuan is good at cooking fresh fish from rivers, and offers many famous dishes made of fish, shrimp and crab. Tong Chun Yuan is skilled in cooking techniques such as stew, braise, roast, and steam, with particular emphasis on making soup, to maintain original flavor of dishes. Its specialties include squirrel-shaped mandarin fish, stir-fried shredded eel with hot oil, Wuxi pork ribs seasoned with soy sauce, and Huangqiao sesame cake.
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