In ancient times, when road transport was still difficult, river trade was already prominent in China. Valuable merchandise, including salt from Zigong, was distributed country-wide from Sichuan via the Yangtze and its tributaries connecting all the way to the Grand Canal.
He Jiang, at the confluence of the Yangtze and Chishui River, was a commercial hub linking Chengdu in Sichuan and Yangzhou in Jiangsu province, two prosperous river cities are cradles of the Sichuan and Huaiyang cuisines, two major culinary traditions with long histories and unique, treasured tastes.
This is therefore the tale of one place, two cities, two rivers and two schools of cooking. Now He Jiang comes to Hong Kong – a new restaurant featuring native chefs and authentic recipes from Chengdu and Yangzhou. He Jiang promises to keep your taste buds alive.