In 1982, "Farm Director" Shu Congxuan used the money he had saved for his wedding to buy 1,000 chicks and started his poultry farming business.

As a farm director, he was so dedicated to breeding that he often slept in the chicken coop, woke up earlier than the chickens, and ate worse than they did. Over time, he discovered that the Feixi old hen, raised for a full 180 days, was especially suitable for making soup. This gave him a bold idea—why not let people all across the country taste the chicken soup from his farm?

In 2003, the first restaurant of Lao Xiang Ji (Original Chicken Feast) opened in Hefei, Anhui Province, introducing signature products such as Feixi old hen soup. The quality products were well received by customers. Today, Lao Xiang Ji has become the home kitchen for the general public. The over ten classic dishes launched in the early days of the restaurant’s development remain bestsellers. Among them, the signature old hen soup has sold over 100 million servings nationwide!

The delicious soup comes from the farm's high quality standards, staying true to the principle that if the ingredients aren't good, they won't be served.

Over the decades, the farm's supply chain has continuously evolved—covering breeding, raw material selection and procurement, food processing, cold-chain logistics, and on-site cooking. Quality control at every step is carefully managed, ensuring that every meal is safe and reliable.

Currently, there are over 1,800 fast-food restaurants across the country, including in Beijing, Shanghai, Shenzhen, and Hangzhou, with the number growing rapidly each year.