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          Dishing up dynasties

          From the Tang to the Song, immersive restaurant performances turn Chinese history into a multisensory feast, Yang Feiyue reports.

          By Yang Feiyue | China Daily | Updated: 2026-01-03 11:12
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          Traditional dance and folk life scenes are among the highlights of immersive dining offerings across the country. [Photo/China Daily]

          Technology bridges eras

          Han Ying believes Joyful Banquet — Flourishing Tang sets itself apart by placing technology at the heart of historical immersion.

          One striking example unfolds during a scene in which renowned ancient poets Li Bai, Du Fu and Wang Wei compose verses together.

          As their brushes move across the page, 3D imaging projects iconic lines onto a screen, while sweeping landscapes materialize in real time.

          "At that moment, visitors can viscerally feel the grandeur and emotional force of Tang poetry. The sense of immersion is simply powerful," Han explains.

          She stresses that this technological impact, however, rests on a foundation of rigorous cultural authenticity.

          From architectural design and dinnerware to the ceremonial rituals, language, performer and audience interactions, every detail is carefully rooted in historical research, she points out.

          At Jianzhou Grand Feast, technical operations involve meticulous synchronization of lighting, sound, and the pacing of the dishes, all of which are precisely choreographed to match the narrative's emotional cadence. "For instance, when serving Beiyuan imperial tea, the lighting shifts to warm tones, and the giant screen displays landscapes with mist and clouds, complemented by a 'singing' scene," Sun Ze describes.

          "This creates a deep fusion of taste, vision and hearing, making the audience feel as if they are eating within history."

          At Fu Rong Yan, Sun Ting believes the greatest technical and creative challenge lies in the delicate rhythm between performance and consumption.

          "We had to repeatedly test: How long from kitchen to table does the dish remain hot? What's the average time an audience takes to eat a course? At which emotional beat should the performance introduce the dish? And at which moment should the lights dim to give breathing space for dining?," she explains.

          The answers should prevent servers from disrupting a pivotal scene or performances from competing with the act of eating, she adds.

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