At 20:00 p.m. on September 24, 2015, George Osborne, the first minister of the British cabinet and Minister of finance, attended the Chengdu welcome dinner held in Zifei. Zifei, located in Kuanzhai alley, the living room of Chengdu meeting hall, was chosen as the designated dining place for the national reception dinner. After strict selection by the staff, Zifei stood out from the list of seven candidates. Zifei is a 1400 square meter courtyard with 14 private rooms, all named after Zhuangzi. This time, George Osborne and his party took a seat in the private room of "Yingdi".

The happiness of fish is not the happiness of fish. I don"t know the happiness of fish. People in Chengdu believe in a saying that life does not have to be vivid, but at least it must be delicious. This taste is not only the taste between the lips and teeth, but also the leisure in daily life. And they said that the most representative place in Chengdu is the courtyard of Kuanzhai alley. In these courtyards, there is one more unique, it is "Zifei". Believe me, when you open the door and go into the sub yard, you enter a new world that makes you feel more like sight, taste and hearing. From the porch to the screen wall, from the atrium to the private room, in Zifei, there are stories in every step. From the beginning of stepping into the gate, the cultural explanation will accompany you. There is a beautiful allusion wherever you can see. Zifei has always adhered to the principle of direct supply from the place of origin rather than out of date in the purchase of food materials. It selects qualified suppliers to provide customers with a diet experience of top quality nutrition and taste. For the use of raw materials, there are strict standards. For example, boiled cabbage, only three and a half inches high, green leaves and thick meat, remove the vegetable stick, only leave its three leaves tender heart. Zifei"s chef, according to the guests" eating habits and preferences, carefully cook a table of private food. For example, at this state banquet, British guests will never see the head, foot and viscera of animals on the table. According to Zifei, stir frying at high heat, slow stewing over a slow fire, and light burning with wax fire, which seem to have subtle differences in heat, will produce very different tastes. Many dishes stew best, but those two seconds, miss is not a taste at all.