At the end of the Qing Dynasty (1894), Lai Yuanxin, a native of Dongfeng Town, Ziyang, Sichuan Province, followed his cousin to a restaurant in Chengdu. A few years later, when he got home, he raised money to sell dumplings. In order to win over customers, he pursues three business strategies: profit oriented, service better and quality high. He made Tangyuan with fine work, even flour, heavy oil and sugar in the heart, with the characteristics of fine thick white and tender flour and "sweet and moist" filling heart; in addition, he was kind to people, and was not deceived by the old and the young. Gradually, Lai Yuanxin"s Tangyuan burden became famous among many small food burdens. As time goes by, Chengdu people are used to calling Lai Yuanxin"s Tangyuan as "Lai Tangyuan". Lai Yuanxin paid more attention to the quality of Tangyuan after he got the nickname. His business became more and more prosperous, and his savings increased. In the 1930s, he opened a shop in the North Street of Chunxi Road, the prosperous area of Chengdu, and the name of the shop was named "Lai Tangyuan".

Dry fourth of elegant fish restaurant was established in 1993, is a Ya Ya fish fish-based cultural theme restaurants. Our elegant fish casserole made by the "Chinese dishes" in the national title game. Under dry as the founder of the hotel led soldiers, twenty years after we build the country has a high reputation!