History

Food catering establishments which may be described as restaurants were known since the 12th century in Hangzhou, a cultural, political and economic center during China's Song Dynasty. With a population of over 1 million people, a culture of hospitality and a paper currency, Hangzhou was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Hangzhou's restaurants blossomed into an industry catering to locals as well. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, an account from 1275 writes of Hangzhou restaurants:
"The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled; one wants cooked food, another raw, another chooses roast, another grill".[1]
Ma Yu Ching's Bucket Chicken House was established in Kaifeng, China, in 1153 AD, and is still serving up meals today.
A leading restaurant of the Napoleonic era was the Véry which was lavishly decorated, and boasted a menu with extensive choices of soups, fish and meat dishes, and scores of side dishes. Balzac often dined edaciously there. Although absorbed by a neighbouring business in 1869, the resulting establishment Le Grand Véfour is still in business in the 21st century.