Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns.

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry SautEed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.

Chinese Ink Painting: Techniques in Shades of Black

Chinese Medical Massage is one branch of The Chinese Medical care. It has unique and marvelous effect. With the hand forms of Press, knead, push, seize, point, press, pinch, it can stimulate the related points of the body, improve the circulation of the blood, and the metabolism, so as to eliminate the tiredness, cure the disease and strengthen the body, keep fit and extend the process of aging, and prolong life. With its agile usage, simple manner, safety and practicality, it is honored "Green Treatment".