“I want to make Yongle the culinary identity of Chengdu.”
Sitting at the local teahouse adjacent to Yongle’s restaurant, I had the honor of chatting with Sicong, Yongle’s third-generation successor, about the modern food scene in Chengdu during the summer of 2024. Coming from a completely non-food-related background, Sicong’s expertise in design and advertising has elevated Yongle to new heights. Crowned as a Bib Gourmand for two consecutive years by the Michelin Guide, Sicong immersed himself in both the kitchen and the office, transforming from someone with no professional cooking training to a master of several of Yongle’s signature dishes. This incredible journey took just two years.
When I inquired about Yongle’s next steps—specifically their expansion and franchising plans, a common path for many successful Chinese restaurants under the current food business trend in China—Sicong humbly replied, “There is still so much more for me to learn and so many more milestones for me to hit. It’s too early for anything bigger than what Yongle already represents.” With a blend of humility and strategy, he added, “I want to do it well and perfectly, and I want to make Yongle the calling card of Chengdu cuisine.”
The entire interview flowed in Chengdu dialect, filled with inside jokes about local culture, famous dishes, and distinct flavors. One thing I'm certain of is that as Sicong embodies the new generation of Sichuan cuisine, the future of Yongle shines brighter than ever.
All the signature dishes and places featured in the Q&A with Yin
