LaoSzeChuan USA vVARY

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Founded in 1998 in Chicago by Master Chef and Chairman of the US-China Restaurant Alliance（www.u-cra.com) Xiaojun (Tony) Hu, Lao Sze Chuan USA (www.laoszechuanusa.com) today has locations in Chicago, Washington DC, Minnesota, Houston, and Ohio. Over the past 26 years, Lao Sze Chuan USA has received numerous accolades locally, nationally, and internationally including: in 2000, "Three Forks" award by Chicago Tribune, the highest award for Chinese restaurants at that time; in 2009, recognition as one of the top ten Chinese restaurants in the U.S. by "Chinese Restaurant News;" in 2013, "Travel & Leisure" awarded Best Chinese Restaurant in America; in 2015, "The Daily Meal" awarded the Best Chinese Restaurant and Best Takeout in the country; in 2016, honored as one of the top ten Chinese restaurants in the U.S. by "TimeOut;" in 2018, mainstream media outlet "Thrillist" named as the Best Chinese Restaurant in America; and in 2019, recognition as one of the top ten Chinese restaurants by "The Travel." In 2023, Lao Sze Chuan was once again honored to be listed on"TimeOut's" top ten list. Most recently in 2024, "Tasting Table" ranked Lao Sze Chuan as the top Chinese restaurant chain in the U.S. Over the decades, Lao Sze Chuan has been consistently recognized by CNN as the best Chinese restaurant in Illinois and has appeared on the Michelin Bib Gourmand list seven times. Signature dishes like Zhangcha Duck have earned its standing among Chicago's best dishes; Chef's Special Dry Chili Chicken is hailed as one of Chicago's landmark culinary delights; and Mapo Tofu has been identified as a must-try in Chicago. Additionally, Lao Sze Chuan's Peking Duck, Sheng Jian Bao (Pan Fried Bao), and Soup Dumplings are celebrated as the three culinary treasures of the city. The restaurant frequently receives media coverage from major television networks such as NBC, ABC, FOX, CCTV, WGN, and "Check Please," as well as acclaimed newspapers and magazines like the Chicago Tribune, Chicago Sun-Times, Chicago Magazine, and the People's Daily.