Aqiang Jia

In 1997, the Aqiang couple left their hometown of Leshan, Sichuan, and came to Guangzhou to pursue their dreams. That same year, they opened their first restaurant in Yangji Village, Guangzhou, named "Aqiang Sauerkraut Fish." Leveraging their deep understanding of Sichuan cuisine and exploration of Guangdong's dining preferences, the couple swiftly popularized their modified Sichuan Sauerkraut Fish nationwide.

Upon delving into the history of the Aqiang family's journey and the unique features of their product, we chose bamboo from Sichuan as the central design element for the entire space. We seamlessly integrated bamboo with the characteristic gray bricks of Sichuan architecture. Bamboo, with its pliability and flexibility, extended the form of bamboo joints onto windows and walls, emphasizing the use of bamboo elements and evoking the rich cultural heritage of the East within the space. In addition to bamboo, we incorporated Sichuan's distinctive pickling jars as decorative items in the space. These jars are a key ingredient in Aqiang's original Seasoning for Sauerkraut Fish (Laotan). Against the backdrop of gray bricks, they flawlessly blend traditional ambiance with modernist style.

We seamlessly integrated these materials into a modern design within the three-story standalone building. Passing through the bamboo-lined pathways and glass corridors, one can experience the interplay of light and shadows in the courtyard and the meandering of space, leaving a profound spatial impression. The corridor also features a bamboo-themed landscape, where the graceful play of bamboo shadows creates a delightful Eastern image.

The private dining rooms are designed with the Lingnan style of Guangzhou, offering a serene and natural view of the indoor courtyard landscape. In this setting, diners find a sense of relaxation amidst the culinary delights and soothing ambiance.