周荣芳，餐饮界名人。自幼受母熏陶，并经名师指点，对川菜造诣颇深。三十五岁那年去西安开拓发展川菜事业，历经十五年风雨磨炼，其烹饪技艺日臻娴熟。１９９８年由西安返归故里，在成都创办了“夕阳红老菜馆” Zhou Rong Fang, food celebrities. Since childhood by the nurture of Tao, and by the famous instructor, deep knowledge of Sichuan cuisine. Thirty-five-year-old went to Xi’an to develop and develop the cause of Sichuan, after fifteen years of wind and rain tempered, its cooking skills become more adept. Back in 1998 by the hometown of Xi’an, Chengdu, founded the “sunset red old restaurant”