Hunan Cuisine in Geneva

At the start of the new year, we had the pleasure of interviewing Ms. Qianhong, the founder ofthe first Hunan cuisine restaurant in Switzerland. We also enjoyed a delightful dinner at hersecond restaurant, “Jiaxiang.” Signature dishes like Stir-Fried Beef and Mashed Green Chillis and Eggplant with Century Eggs showcase the unique charm of Hunan cuisine.

—Hello, could you introduce yourself?

Hi, everyone! I’m Qianhong, originally from Hunan Province, China, and the proud owner of two restaurants in Geneva, “Xiangyu” and “Jiaxiang.” I’ve lived in Switzerland for over 20 years and love life here. Through running my restaurants, I’ve had the chance to meet many interesting people. It brings me great joy to share delicious food, meaningful conversations, and life’s pleasures with all of you.

—What inspired you to open a Hunan cuisine restaurant in Geneva? Do local people enjoy Hunan food?

As a Hunan native, adapting to life in Geneva wasn’t easy when I first arrived, especially when it came to food. I missed the familiar flavors of home. Once my children grew older and I had more time, I decided to open a restaurant to both satisfy my longing for home and introducethe distinctive flavors of Hunan cuisine to my new home in Geneva.“Xiangyu” is the first Hunan restaurant in Switzerland. From the very beginning, I committedto preserving the authentic taste of Hunan cuisine rather than adjusting it to cater to localpreferences. Initially, locals found the flavors intriguing, and over time, they came to love it. Hunan cuisine (湘菜) is one of China’s Eight Great Cuisines, and I feel honored to be the one introducing its rich flavors to Switzerland. I’m proud of my hometown and its culinary heritage.

—It’s said that “Xiangyu” is a very popular restaurant. What do you think is the secret to itssuccess?

As the first Hunan restaurant in Switzerland, “Xiangyu” has always stayed true to its authenticflavors. I also place great emphasis on using top-quality ingredients. For instance, I only use fresh, locally sourced Swiss meats and avoid low-quality imported frozen meats. Take our signature dish, Stir-Fried Beef, for example. We use fresh entrecôte beef from Switzerland instead of frozen or less premium cuts. High-quality beef doesn’t require tenderizing powders or excessive seasoning; its natural flavor shines through, ensuring a better taste and quality.Although this approach increases costs and reduces profits, I believe it’s a more responsiblechoice for our customers’ health. I trust that guests can discern the quality of ingredients.Sourcing locally is also more environmentally friendly and supports Swiss farmers—a small way of giving back to my adopted homeland.Additionally, “Xiangyu” benefits from an excellent location near the train station with ampleparking. The restaurant’s large, bright windows create a spacious and welcoming atmosphere that also attracts passersby.In short, the combination of “timing, location, and people” has contributed to “Xiangyu’s”success.

—The new year has arrived. What are your hopes for the future?

With “Xiangyu” running smoothly，I hope to see “Jiaxiang” quickly find its footing and thrivealongside “Xiangyu.” In the coming year, I will continue to focus on providing a space wherepeople can enjoy delicious food and meaningful connections. I also wish everyone a wonderful year ahead—take care of yourselves and your loved ones, live fully, and cherish every moment!