What are the specialty restaurants in Beijing?

A few of Beijing's more authentic Beijing cuisine restaurants and others

Beijing cuisine

Liqun Roast Duck

No. 11, Beixiangfeng, South Exit of Justice Road, Qianmen East Street

Tel: 67055578

Walking along Justice Road in the dark along the road to the south for 300 meters, you'll see a black-tiled, vermillion-doored mansion, with a signboard in front of it with a white background, and push open the door to a regular Push open the door, is a common Beijing small courtyard, friendly as if back to their grandparents home. A few compartments plus a small yard put five or six pure wood table, the house hangs Chairman Mao's portrait. Guests are not a lot, but be sure to book a seat, generally sitting in the Liqun eat diners are not willing to leave easily, so wait a few hours are possible.

Wu Ming Ju

No. 32, Zaoying Beili, Maizidian, Chaoyang District

Tel: 65021568

The national banquet is a great place for guests, with exquisite dishes and a small elegant room with bamboo curtains that are perfect for chatting with guests.

Hai Bowls

Southwest corner of Ganjiakou Mall, south of Zengguang Road

Tel: 88374993

The authentic big bowl of fried noodles, not eaten on a breath of air. The noodles are sinewy, accompanied by the rich aroma of the sauce, and then sprinkled with some fresh and fragrant toon sprouts, a bowl of down memory.

Jin Shenglong Bakudo

Northwest corner of Jindeqiao

Tel: 65279051

This is a long-standing favorite in the capital, having been around for four generations and more than 100 years. I love the traditional charcoal-fired copper pots here, and admire the master's skill in slicing the lamb so thinly that it's transparent, and it's even more flavorful and delicious when it's shabu-shabu. Jinshenglong popped belly **** there are 13 kinds, some are not often seen in other stores, recommended sheep belly benevolence, I heard that a plate of sheep belly benevolence need 6 whole sheep belly to be made.

Sihexuan

Jianguomenwai Street, No. 3, Jinglun Hotel, 4th floor

Tel: 65002266-8116

Every time you want to eat Beijing-style snacks always can not help but want to go to the Sihexuan, Hetzi, dumplings, fried noodles are all smooth taste.

Cantonese

Huizhenlou

Chinese restaurant on the 3rd floor of the Marco Polo Hotel, No. 6 Xuanwumennei Street, Xicheng District

Tel: 66032323 66032128

A Chinese-Cantonese restaurant born in Japan a hundred years ago, the restaurant is extremely particular about its choice of ingredients and processing, and it never uses monosodium glutamate (MSG) in its dishes. Recommended dish: stewed abalone and shark's fin with pumpkin in original sauce.

Red Chicken

On the opposite side of Sanyuanqiao Jingxin Building in Chaoyang District

Tel: 64683336-3678

Shanghai's Red Chicken is the only branch in Beijing. The restaurant's ice-skating service, seafood supermarket, and "food-in-a-box" performances are unlike any other in Beijing, not to mention the fresh seafood.

Tang Palace Seafood Place, Xinqiao Hotel

Third floor, Xinqiao Hotel, 2 Dongjiaominxiang Lane

Tel: 65129603

Many of Beijing's Cantonese restaurants have canceled their morning teas as unprofitable, so it's rare to find a place that offers not only an authentic Cantonese morning tea but also a wide range of varieties in an elaborate style.

Lu cuisine

Fengzeyuan Restaurant

No. 83, Zhushikou Xidajie (No. 105 Zhushikou)

Tel: 63032828

This is a place where celebrities gather, and small, uniquely styled buildings are often filled with famous cars. Fengzeyuan is the most upscale Lu cuisine restaurant in Beijing, and its soup is a masterpiece. They have specially made clear and milky soup, which is a must-have accessory for many dishes. The clear soup is clear and fresh, and the milk soup is white and mellow. Recommended dishes: silver silk rolls, vinegar and pepper fish.

Zhengyanglou Restaurant

No. 293 West Polishing Factory Street, Qianmen

Tel: 67023998

Branch: No. 15, Zhongli, Yongneidongjie, Chongwen District (200 meters west of the Temple of Heaven's south gate)

Tel: 67020192

The golden autumn is the time for crabs, and Zhengyanglou's crab feast is a good one. Although the price is not expensive, the taste is really unforgettable, especially the soy sauce crab, one end up on the aroma, even the neighboring seats are salivating. It is worth noting that the crab feast need to be booked two days in advance.

Tongheju

Tel: 68522917

The first time I went to Tongheju was last mid-autumn, and I still remember the "three non-stick" dish here, because the shape of the dish looks like a full moon, and because the taste is delicate and unique. Unique. It is said that the Emperor of Japan especially like to eat here, "three do not dip", many times sent a special plane to people to warm bottles, the plane arrived in Japan, on the imperial feast for the delicacies.

Sichuan

Bamboo Garden Hotel Drunken Yang Xuan

Xicheng District, the old Drum Tower Street, No. 24, Xiaoshiqiao

Tel: 64092229-242

There is the best Kung Pao Chicken in Beijing, with bamboo tubes as containers, served on the table after the aroma of the spice, but also with a hint of bamboo incense. In addition, the restaurant is classically decorated and surrounded by greenery, and there are usually not many customers in the restaurant, making it a quiet place to invite a few friends to gather and chat.

DaYueJin Boiled Fish

Beside Chongqing Hotel, No. 14 GuangXiMenBeiLi

Tel: 64204776

Beijing's most authentic boiled fish is tender, spicy and flavorful, with a lingering aftertaste that lingers on the lips until they are numb and numb, and then they're not even aware of what's going on. In addition, small dishes are also unique, the place is not big, but every day diners like a tide, need to wait for a seat to taste, but everyone has no complaints, can see its charm.

Xiang Lao Kan

Chaoyang District, Xibahe Beisanhuan East Road, 100 meters east of the Sun Palace Road

Tel: 64263398 64202209

The restaurant's décor is characterized by a strong sense of local flavor in western Sichuan. The oat dishes with sesame sauce are refreshing and delicious, and the spicy fish is dry and spicy, definitely flavorful enough!

Taiwu Tianfu Mountain Treasures (old store)

Xicheng District, the south exit of Erqi Theater Road

Tel: 68019641

Jiangsu and Zhejiang

Louwailou Restaurant

Dongcheng District, Chaoyangmennei North Xiaojie A71

Tel: 64071680

No one has ever been to Hangzhou without knowing Louwailou's restaurant, and it is a good place to eat and drink. No one is unaware of Louwailou's West Lake Vinegar Fish, but few know that Louwailou has a branch in Beijing. It's still the same West Lake vinegar fish, still the fresh, sweet and sour taste, but in Beijing, it still makes the flavor of the West Lake, which makes people fascinated.

Kong Yi Ji

Shichahai, Xicheng District, the south shore of the Houhai

Tel: 66184917

A pot of aged yellow wine, a small dish of deep-fried stinky tofu "stinky and fragrant", a small bowl of spring noodles sprinkled with small green onions, accompanied by bamboo forests outside the window and the humid air of the Houhai can make you feel as if you were in a minute's time, and you'll feel like you're in the middle of the night. A small bowl of noodles with scallion sprinkles, the bamboo forest outside the window and the humid air of the backwater will make you feel like you are in Shaoxing in a minute. The must-order dishes every time are dried eel, duck in soy sauce, fennel beans, deep-fried stinky tofu, pumpkin with salted egg yolk, salted fish meat cake, fried baby river shrimp, and West Lake Brunswick soup. ......

Hangzhou New Century Hotel

No.111, Fucheng Road (No.336 Dinghui Temple)

Tel: 88116652 < /p>

Authentic Hangzhou cuisine with light flavors. We recommend the egg yolk hooves here, which are tender and flavorful and melt in your mouth. The sweet soups here are also worth tasting, such as the silver ear and red date soup, which is very refreshing.

Taikoo Shing Seafood Restaurant (Beisanhuan Hangzhou cuisine branch) No. 40, Beisanhuan Middle Road

Tel: 82081010

"Eleven" is the season of osmanthus blossoms, and the recommendation for Taikoo Shing is not so much because of how well the seafood is prepared but because of the traditional Hangzhou cuisine. The traditional Hangzhou dessert, taro paste with osmanthus flowers, is sweet and refreshing, and leaves a good taste in your mouth.

Heron Restaurant, No. 5 West Dawang Road North (112 Road, Red Temple)

Tel: 65930442

Vegetarian food

Jingxinlian

Northeast corner of the Changhongqiao Literature Federation compound

Whenever you go to Shanxi Wutai Mountain, you always like to go to Jingxinlian to sit in the temple's cigarette smoke surrounded by some vegetarian soup and drink a cup of tea. The other day, I found this branch of Changhongqiao Jingxinlian, actually maintains that rare quiet, which is unimaginable in other restaurants in Beijing. We recommend trying the vegetarian beer there, which has a unique flavor.

GongdeLin Vegetarian Restaurant

No. 158 Qianmen South Street, Chongwen District, Beijing

Tel: 65112542

Once you enter GongdeLin, your mind will be much quieter, and the rustic hall is decorated with Buddhist frescoes in an elegant yet dignified manner. The dishes are mainly Yangzhou style and well-made. Recommended dishes merit tofu, vegetarian buns, light and delicious.

Green Heavenly Food Restaurant

No. 57 Dengshikou Street, Dongcheng District, Beijing

Tel: 65242476

Unlike "monastery vegetarian food," Green Heavenly Food is "palace vegetarian food". The layout of the restaurant is also unique. The layout of the restaurant is unique, with a small supermarket specializing in vegetarian raw materials and semi-finished products on the first floor and a restaurant on the second floor. Green Heavenly Food is good at using vegetarian food to replace meat, and the recommended dishes are duck with sauce, Dongpo elbow, braised lion's head, chicken, and steak with extreme sauce.

Lingzhi Vegetarian Restaurant

Round Hill Hotel, No. 2 Yumin Road, Dewai, Xicheng District, Beijing

Tel: 62029892; 62033976

Foreign Cuisine

Annie's restaurant

South side of the west gate of Chaoyang Park.

Tel: 65911931

A restaurant with a family atmosphere, where you can not only eat very authentic Western food, but parents with children can also let their children make their own Italian Pizza.

Hidden Springs (Japanese)

2F, Block C, Hejiao Building, No. A8, Guanghua Road, Chaoyang District

Tel: 65813939

The rainbow roll (sashimi sushi) here is an absolute classic, with fluffy, fragrant rice and avocado bringing out the tenderness of the six types of fish, and a long-lasting aftertaste. The boiled fish head is also a must for every meal, steamed in a special sweet sauce that is colorful and flavorful.

Fulou (French) Lombard Plaza, No. 16 North Dongsanhuan Road, Chaoyang District

Tel: 65955139

Fulou is arguably the most authentic of the French restaurants in Beijing, with a reasonable price point and a wide variety of offerings. We recommend the oysters and fish, which are not only fresh but also special.

Try (Italian)

No. 1, North Street, Happiness Village, Chaoyang District

Tel: 84544508

If you're on a diet, don't come to this restaurant, where the temptation of desserts is too much to resist. The dishes are so artfully plated that you don't need to taste them to find them delicious. Highly recommended: Tiramisu, chocolate mousse, roasted eggplant, melon with ham and sliced raw beef.

Mexican Restaurant

Beside Guiyou Mansion

Tel: 65063961

Beijing's oldest restaurant

Small Intestine Chen (卤煮火烧)

Lo-boiled火烧, or simply lo-boiled, is a traditional snack in Beijing. Its main ingredients are pork intestines, pig lungs and dried tofu, brined in a large pot, usually early in the morning to start "brining", almost to the noon meal time, add bumpy surface made of fire, until the fire side soft, can be eaten. The more important thing is that the pork intestines and lungs must be washed clean, and the burnt surface must be bumped. If these two things are not done, then either there will be a bad smell, or the teriyaki will be cooked, and can not be eaten. Like most of the food in the north, lo-boiled huoyao is known for its thick flavor. During the brining process, a large number of ingredients are added. In the serving, according to personal taste, the appropriate amount of chili oil, garlic sauce, vinegar, and cilantro and so on.

There are countless restaurants in Beijing that sell marinated food, but one of the most famous is the century-old "Small Intestine Chen". The first small intestine Chen business boundary, in Xuanwumen outside the South Cross Street. Speaking of Xuanwumen, we need to talk about something else. Beijing from playing the Ming Yongle started the world, also became the capital. The capital is divided into the inner and outer city, the inner city and the Forbidden City. This Xuanwumen, is the inner city on the south side of a city gate. To the east of it, there is Zhengyangmen (also known as Qianmen) and Chongwenmen. In ancient times, it was from Xuanwumen that armies set out on campaigns. To the south of Xuanwumen Gate is the famous Caishikou, a court of justice in the Ming and Qing Dynasties, where the famous Yuan Chongwang was killed. Further south to the south side of the street. South Hengjie east from the Tiger House Bridge, west to Ox Street, is an east-west street, about two or three miles long. South Hengjie because of the special location, from the inner city is very close, also became the center of the meeting place, with the words now, is the place to live in Beijing office. With the Guild Hall, there are also celebrities' residences, such as the famous figures in the Qing Dynasty, such as Zeng Guofan, Kang Youwei, Tan Sitong, etc., have lived in the vicinity of the South Hengjie, and even the famous Sun Yat-sen, who also settled in the Huguang Guild Hall in the same year. With the birth of the Republic of China, the hierarchy was gradually broken, especially after the establishment of the new China, the area around the Nan Heng Street also became a gathering place for the common people. As more people live, the natural catering industry is also developed, small intestine Chen in the South Hengjie to the east, small intestine Chen east, is the famous Li Kee white water goat head; in the west side of the cattle street, there are famous rice cake money and other Hui people to eat. The store is not big, there is only a sixty or seventy square meters. When it comes to the characteristics of the small intestine Chen, in fact, and all the old, one is the selection of exquisite materials, a serious workmanship, coupled with the amount of sufficient, and then also slowly became famous. Come to more people, can also be uninterrupted soup, a long time, even left a pot of old soup. With this pot of old soup, the sale will be no one comparable in.

Inheriting the tradition at the same time, Chen Yutian not only boldly introduced the former no brine, so that the soup pot "content" is richer, but also how many years of consistent brine soup "reform", adding a few flavors of fishy flavor of herbs, so that its flavor The more flavorful.

Small intestines, lungs, stomach, pig heart, liver, white meat, tofu, burnt ...... all kinds of texture, taste of different brine "get together", coupled with the pot of fragrant brine broth, whetting the customer's appetite, stirring the appetites of diners.

In addition to the unique flavor, the performances in the production of Beijing snacks are more memorable.

Lobo hot barbecue "Ming case" operation, so that diners enjoy the eye, have not moved chopsticks, eyes have been since the "food" constantly.

If you witnessed Chen Yutian old man in front of the brine pot busy scene, and then heard from the hot hearth running out to pick up the briquettes will not feel strange. The pot of hot waves rolling brine soup, in Mr. Chen's view and just from the tap water pipe to connect the cool water is no different. Only to see him from time to time to probe into the hand, as you wish to fish in the pot of all kinds of brine, the action of the calm, calm demeanor, it is breathtaking.

The marinade is placed on the desk, and the cutting method is already in the heart. The fire wells fall edge, tofu triangle to the knife. Small intestines fancy break, lung head chopped up tendons and brains. After a dizzying period of time, all kinds of marinades have already been divided into different categories and placed in a bowl. Finally, Mr. Chen scooped up a spoonful of thick brine soup, slowly pouring down on top of the layers of brine, began to kill for their "works". Don't underestimate the soup. Soup less, marinade can not taste, eat the flavor is too light. Soup more, the "goods" drowned, and lost the bowl of scenery.

Beijing people eat, like to specialize in eating "that mouth", the original halibut is the poor people eat and drink, but can not help good that mouth. Although moved a few times, but the old customers are followed by small intestine Chen, running around in the South Cross Street. Comic master Mr. Hou Baolin, the original is also a regular customer there, because he often patronized, with his two sons Yew Wah Yew Man also often eat there. Buy and sell fire, so the family also had a little problem, divided, brothers and sisters, plus seven aunts and aunts, also opened a few branches, but always in the South City, such as Hu Fangqiao, Yongdingmen. Later, the old city of South City remodeling, the flute around the demolition. So a few brothers, out of a different kind, ran to the north of the city Huangshi child opened a large store.

Now the South Cross Street, dilapidated compound into a new type of apartment, small intestine Chen's old number, also has never found. But in the north and south of the city, in many parts of Beijing city, you can see its name. Moreover, with the change of the times, Small Intestine Chen has also introduced a new style of hot pot, from a snack to a high level of dietary development.

Opening hours: 10:00-14:00

17:00-21:00

Capacity: 200 people

Parking: 20

Private rooms: 3

Branches:

Xi Renovation Lane

Address: No. 110, Xi Renovation Lane, Yongdingmenwai, Chongwen District

Tel.

Tel: 67232902

Opening hours: 10:30-14:30

16:30-21:00

Private rooms: Yes. Large private room for 14 people, no room charge, no karaoke

Liuliqiao Branch

Address: No.1, South Road of West Railway Station, Fengtai District

Tel: 63481736

Opening time: 11:00-22:00

Cost per capita: RMB 30-50

Recommended: Crispy Large Intestine:28RMB, Charred Fatty Intestine:18RMB, Garlic Belly Strips:36RMB, Marinated Assorted Hot Pot:118RMB

Parking:20

Private Rooms:8

Operating Area:700 square meters (4 large tables, 21 small tables)

Hou Huan Ting (Wonton)

Opening Hours:06:00- 22:00

Capacity: 180 people

Parking: 4

Opening date: 2,000 yuan in January

Private rooms: 2

Recommendations: stir-fried shrimp: 20 yuan, roasted cabbage with chestnuts: 10 yuan, grilled elbow strips: 16 yuan

Operating area: 300 square meters (2 large tables for 12 people; 2 large tables for 8 people; 10 small tables; 4 tables for 4 people) 10 small tables; 18 tables for 4, 4 tables for 2)

Branches:

Wangfujing Branch

Address: No. 11, Dong'anmen Street, Wangfujing, Chaoyang District

Tel: 65251892

Opening time: 06:00-01:00

Capacity: 20 people

Consumption per person :20 RMB

Longfusi Branch

Tel:64060632

Guoguxiang Branch

Tel:64042021

Qingshuiyuan Branch

Tel:64686399

Huaiyangchun (Huaiyang Cuisine)

Huaiyangchun is located at the junction of Xicheng District's Social Road. Although it was completed and opened in recent years, Huaiyang Chun's name is an old name from 60 years ago, a restaurant familiar to old Beijingers. It was opened by Jiangsu Huai'an Xia Wanrong, then the address is in Xidan Chang'an Street Road South (after the new wind restaurant location), to specialize in Huaiyang style dishes and famous Beijing

Huaiyang cuisine production, strict selection of materials, knife work fine, fire work, characterized by the original soup juice, the original juice, salty and sweet suitable, fat but not greasy, rotten but not paste, fragrant and refreshing, aftertaste, loved by the people. When China's "eight major dishes" one.

It is said that the Huaiyang cuisine in its infancy in the North and South Dynasties; after the Tang and Song dynasties and Zhejiang cuisine competed to become the two pillars of the "southern food". Huaiyang Spring in the old Beijing can also belong to the first-class restaurants.

The hot dishes include fried eel, eel with peach leaves, fried eel paste, seven-star crab, two fish, drunken shrimp, etc.

In 1994, Huaiyang Chun Hotel was named "Beijing's Leading Enterprise of Huaiyang Cuisine" by Beijing Municipal Tourism Bureau and Beijing Municipal Food and Beverage Corporation

Cuihua Lou (Shandong flavor)

The founder of Cuihua Lou is basically from the old Beijing famous Shandong flavor restaurant Dongxinglou restaurant, Ma Songshan and others are dissatisfied with the bossy and domineering of the young boss of Dongxinglou, and set up a new stove in the eight-face trough of Wangfujing Street.

The Dui Hua Lou Dining Hall was then a courtyard, with six dining rooms in the front yard. The plaque was inscribed by calligrapher Zhang Boying. The interior was well-decorated, with paintings and calligraphy of famous people hanging on the walls, and the tableware was also very sophisticated. The restaurant soon became famous in Beijing for its fine cuisine and excellent service, and became the "second Dongxinglou".

The newly expanded Dui Hua Lou Restaurant is comfortable and elegant, with a large banquet hall and nine luxurious and elegant banquet rooms, highlighting Beijing's ancient courtyard architectural style, with a building area of 1,800 square meters.

CuiHuaLou Restaurant is famous for its various Shandong-style dishes, including stir-fried, fried, braised and spoiled dishes, which are exquisite and beautiful, fragrant and fresh. The store to fish, shrimp, sea cucumbers and other dried seafood as raw materials, the production of dishes made very distinctive, they cook the clear soup of swallows, braised fish eggs, Hibiscus chicken slices, bad fried fish slices, soy sauce popped chicken, green onion roasted sea cucumbers, dry fried Mandarin fish, stewed prawns and other dishes and the four joys of the steamed dumplings, three freshly roasted wheat and other pasta is quite a flavorful feature. Its dishes such as red grilled shark's fin, butterfly sea cucumber and diced chicken with sauce all have distinctive flavors. Hibiscus dishes are the specialty of Shandong Pavilion, and Zuihualou is particularly skillful. Its hibiscus chicken, is pounded into the puree of tender chicken breast, fish, plus egg white cooking and become, the appearance of this dish snow-white and beautiful, taste tender and soft like tofu, fragrant and fresh, delicious, was praised by diners as "not see the chicken, better than the chicken".

April 1991, the restaurant was rebuilt and reopened, and in keeping with the traditional characteristics of their own dishes on the basis of the excavation of more than thirty kinds of traditional dishes out of the stalls, nearly twenty kinds of innovative dishes, so that the high school and low-grade dishes available for more than 300 kinds of dazzling, such as chicken, cherry meat, banana pan fried, fried double-crisp, pearl asparagus, mixed vegetable rolls, eight treasures of the sea cucumber, phoenix shark's fins and so on. The famous noodle dishes of Cuihua Lou include silver silk rolls, four happiness dumplings and so on.

The store has strong technical force, the existing high and middle-level titles of hundreds of employees, has been to Japan, the United States, Malaysia and other countries to dedicate their skills, they make the shark's fin, braised fish Dan, etc. by diners to taste knowledge. In order to adapt to the reform and opening up of the situation, the store by the demolition and decoration of the elegant and generous, a new look, the majority of chefs in the continuous inheritance of the characteristics of the Lu cuisine flavor on the basis of the research, innovation, many of the dishes welcomed by the guests.

Now Dui Hua Lou Restaurant has eleven different specifications of high, medium and low-grade dining room, can host wedding banquets, birthday banquets, high, medium and low-level banquets, elegant environment, excellent service, Premier Zhou Enlai's life has been a number of times on the seat of the Dui Hua Lou Banquet for foreign heads of government, and many visiting international friends have also come to taste and give high praise.

Cuihualou also set up branches outside Dongzhimen and Andingmen.

Wu Xiang Zhai

Wu Xiang Zhai Restaurant is located in the former Wangfujing Dong'an Market, west of the north gate. It opened in the thirteenth year of the Republic of China (A.D. 1924), after the founding of new China, Beijing market government attaches great importance to its development, has carried out a number of repairs, after the expansion of the five Xiang Zhai restaurant has more than six hundred square meters of business area, three dining rooms, can receive more than four hundred guests at the same time dining. It and the Chinese and foreign famous Dong Lai Shun restaurant east and west opposite, in the prosperous Dong'an market on both sides of the north door, every day in the courtyard as if it were a market, diners, business is very prosperous.

Wu Xiang Zhai as the name of the restaurant, restaurant in many areas, but it is different from the old Zhengxing, Quanjude and other old store with the same sub-number, but more for the Jiangsu flavor restaurant or pastry store, such as vegetarian restaurants around the more to the full Vegetarian, Vegetable Roots incense or Kung Tak Lin, etc. for the name, said it has its own segment of the story:

Famous "Suzhou Gao Dumpling" is a favorite kind of people in the south of Jiangnan! The famous "Suzhou Gao Dang" is a kind of sweet food favored by the people in Jiangnan. Qing Xianfeng eight years (1858 AD), Suzhou, a pastry chef called Shen Jingzhou found at that time the authentic pastry store, it is active preparations, in the current Nanjing East Road, near the original basin Tang Lane opened a piece of small cake store, in accordance with the traditional method of making the Suzhou cake dough production and sale of osmanthus red cause cake, rose square cake, soup dumplings, and so on. The name of the store was "Gusu Wu Fang Zhai" because five aromatic ingredients were needed to make the dough, namely, rice flour, sesame, osmanthus, pine flowers and rose flowers. Because the store made of cake, soup dough selection of the best materials, preparation of reasonable, making fine, eat the glutinous taste, aftertaste long, Dun in Shanghai to open the first food style, soon to be famous, business is booming, to 1933, five Xiang Zhai moved to Nanjing East Road, Shanxi Road, near the expansion of the business has been Shanghai's largest, the most famous of a cake store. Over time, five Xiang Zhai also seems to have become the Suzhou cake, Jiangsu-style dishes, the pronouns, after the 1920s, many cities across the country, Jiangsu-style dishes or cake store are named five Xiang Zhai.

Beijing five Xiang Zhai restaurant is to operate Jiangsu Huaiyang flavor dishes as the characteristics of the famous restaurant, the beginning of the opening, its southern-style pastries, snacks have also been known as the best.

Wu Xiang Zhai restaurant to make fish and shrimp dishes most skillful, there are more than 80 varieties for guests to taste. In order to maintain the traditional flavor, they have invited back the old chef Guo Quankui as a technical adviser. Guo began to learn the skills from the age of 13, mastered a variety of Jiangsu-style dishes production techniques, has accumulated a wealth of culinary experience, is a party in Jiangsu famous teacher. Under his guidance, a number of young chefs have been trained, improving the quality of the restaurant's meals.

Kang Le Restaurant (Jiangnan Cuisine)

Founded as a joint venture by four young and middle-aged couples specializing in southern cuisine, including Chang Jing, the restaurant's original location is located on Xinkai Road in Dongdan, with an area of only three dining tables.

Because of the delicious dishes and the proximity of the former Ministry of Foreign Affairs address, Premier Zhou Enlai and Chen Yi, etc., also came here to dine, the British newspaper "The Times" once called it "three-table restaurant", quite a reputation in Beijing

After a number of relocations, and ultimately moved to the current site. 1995, after the renovation of the business area of more than 1,700 square meters. After renovation in 1995, the restaurant has a business area of more than 1,700 square meters, and can accommodate more than 500 guests on three floors at the same time.

-Kang Le Restaurant has hundreds of famous dishes of Jiangnan, one of the founders of the restaurant, the special female cook Chang Jing cooked peach blossom pan, deep-fried gua jujube, over the bridge noodle, steamer chicken, emerald soup, mushrooms and meat cake, orchid prawns, red bad chicken, known as the store's "eight famous dishes".

In 1983, at the National Culinary Masters Technical Performance Appraisal Meeting, Chang Jing's peach blossom pan and other dishes were highly praised by the judges, and she herself was honored with the title of "Best Chef of the Nation". Chang Jing has also traveled to Japan, Germany and other countries for cooking performances, known as "China's female culinary masters". The young and middle-aged cooks of the restaurant have inherited the cooking skills of the old generation of famous chefs, and the dishes such as abalone in sesame sauce, fish maw in a sandwich, prawns in Luohan sauce, squirrel and yellow fish, chicken in oil, and pearl meatballs, etc., have been highly praised by the Chinese and foreign guests.

Jinyang Dinning Hall (Shanxi flavor)

Jinyang Dinning Hall was built in 1959, the site is an ancient building of the Qing Dynasty, was the chief compiler of the Siku Quanshu Ji Xiaolan's study, "reading microcosm". The courtyard is quiet and deep, the beams and pillars are carved and painted, the court is covered with wisteria and the begonias are full of leaves.

The restaurant*** has a business area of 3,000 square meters, with 11 large and small restaurants, which can receive 1,000 guests at the same time. Jinyang Dining Hall has a number of special cooks, pastry chefs, service teachers. It is famous for its Shanxi-style dishes. The representative noodle dishes are knife-shaved noodles, dial fish, hollow cake, Taikoo cake, oil persimmon, money cake, oil noodle rolls, hat box, etc. The representative dishes are fried chicken breast, mind, spicy mutton, crispy duck, red and white oiled meat, cocoon tofu and so on.

In 1988, at the first Beijing Culinary Competition, Jinyang Restaurant won three Jinglong Cups, the highest prize of the competition. Famous cook Jin Yongquan had accompanied the Beijing service business delegation to Japan, and raised the opening of the Shanxi flavor restaurant Jinfenglou in Japan.

Ji Xiaolan and read the microcao Tang

Xuanwu District, Zhu Shi Kou West Street, north of the road there Jinyang restaurant, was originally a traditional Chinese form of two into the courtyard, the street in front of the red gate with two ancient acacia. The history of this mansion can be traced back to the early years of the Qing Yongzheng Dynasty, when it was a descendant of Yue Fei, Fenwei General Yue Zhongqi's residence. In the Qianlong period, Ji Xiaolan, a great scholar of the Qing Dynasty, the Minister of Rites, and a co-chancellor of the university, moved into the mansion.

Ji Xiaolan (1724-1805) was a Qianlong scholar, a native of Xian County, Hebei Province, with the name Yun and the character Chunfan. He was a learned scholar, good at examination and exegesis, and served as the chief compiler of the Siku Quanshu during the period of the Qianlong era. He spent thirteen years reading through the 36,000 volumes of the Siku Quanshu, and wrote the 200-volume General Catalogue of the Siku Quanshu, which discussed the main purpose of each book and the origin of the works, examined the losses and gains, and identified the characters, representing the achievement of the catalogs of the Qing Dynasty. He also wrote a notebook novel, "Notes on the Cao Tang of Reading Weighing" ****24 volumes, containing more than a thousand notes. This is his later years since the fifty-fourth year of the Qianlong (1790) to Jiaqing three years (1798) successively written. The Notes are based on the method of the Six Dynasties' notebooks and novels with some development and changes, with a wide variety of contents, more involved in the world and not limited to the strange and the strange, the narrative stories are simple and simple, but also rich in interest, and there is no lack of merits in the content of the ideas. It is a unique work in ancient Chinese notebook novels. Ji Xiaolan's poems and writings, collected by later generations, compiled into the "Ji Wenda Gong Remaining Collection" poems and writings of sixteen volumes.

In his mansion, there was a boat-shaped house, when hanging the "shore boat" plaque, his study, hanging the "read the microcosmic hall" plaque. Now this room is still there, become the restaurant of the Jinyang restaurant, the original plaque has not survived, has been changed to hang Mr. Qigong wrote "read the old site of the Weicao Hall" horizontal plaque ink.

Jiaqing ten years (1805) Ji Xiaolan resigned, died posthumously Wenda. After Xiaolan's death, Ji's children and grandchildren will be cut half by virtue of the Read Microcosmic Cao Tang with Huang An Tao. After this, the mansion that began the repeated change of the owner of the course of uncertainty. In the early years of the Republic of China for Liu salt merchants all, and then sold to the Peking Opera famous flower girl Yu Lianquan (Shiao Cuihua), and then for Mei Lanfang bought, during this period had been rented to Fu Liancheng class master Ye Chunshan. During this period, it was rented to Ye Chunshan, the owner of Fu Liancheng's troupe. In the 1920s and 1930s, it was rented to Liu Shaobai as a public house. Liu Shaobai, a native of Xingxian, Shanxi, was the Secretary General of the Hebei Provincial Construction Department in the late 1920s, and a member of Parliament in the Beiyang government. At that time, when Chiang Kai-shek mass murder **** the time of the proletariat, Liu Shaobai, regardless of personal safety, use their social status, secretly work for the party, the public house also became the party's joint location was destroyed. After that, the famous Peking Opera actor Yu Shuyan and Mei Lanfang organized the "National Opera Society", "National Opera Pictorial Society", "National Opera Training Center", and built a stage in the courtyard. On the eve of liberation, it became a silver company. After the founding of the People's Republic of China, it has been occupied by the transportation company, the Democratic National Construction Association, Xuanwu Party School and other units. From 1958 to the Jinyang Hotel to the present.

Now there is a vine in the front yard of the restaurant, the backyard has a begonia, it is rumored to be the year Ji Xiaolan hand-planted. Mr. Lao She used to sit at the table in front of the wisteria, enjoying the view and the taste.

On October 2001, the restaurant moved out of the east side of the Cao Tang of Yiew Wei and moved to the east side of the Cao Tang.

Hui Fung Tong

Founded in 1902 by Zhang Zuyin, the restaurant was originally located on Guanyin Temple Street in Dajie, outside the Qianmen Gate. The plaque of Huifengtang was inscribed by Empress Dowager Cixi, and it is one of the famous "Ten Great Halls" in Beijing. The restaurant is famous for Shandong-style dishes, with "braised" dishes being the most skillful. It is characterized by thick juice and fresh color, thick taste and not greasy.

Moved to Cuiwei Road in 1956 after the public-private partnership. During the Cultural Revolution, it was renamed as "Workers, Peasants and Soldiers Canteen" and "Cuiwei Road Restaurant", and was restored to the name of Huifengtang in 1978. After several expansions and renovations of the existing business area of more than 1,000 square meters, the first floor for the zero point of the casual dining room, the second floor has a luxury banquet hall and twelve elegant dining room, can receive seven hundred guests at the same time dining. After the Cuiwei Road area transformation restaurant moved to the fourth floor of Cuiwei Building.

Huifengtang Dining Hall has more than twenty cooks and waiters above the second level, including three special-level cooks. It specializes in Shandong-style dishes, and its representative dishes include "nine-turned large intestine", "braised cowpea silk with rotten garlic", "fish in black bean sauce", "bad buttery fish slices ", "Braised Fish Eggs", "Braised Prawns", "Family Portrait", "Almond Tofu "

The restaurant was honored as a municipal advanced enterprise in 1991.

Gong Delin (Buddhist sutra vegetarian dishes)

Gong Delin Vegetarian Dining Hall is now a dining hall in Beijing which operates Buddhist sutra vegetarian dishes and is a designated restaurant of the Tourism Bureau. Kung Te Lin Restaurant was founded in Shanghai in 1922 by Zhao Yunshao, a disciple of Venerable Weijun of Chang Silence Temple, Cheng Huang Shan, Hangzhou. Beijing Gongde Lin restaurant opened in 1984, is completed modeled after the Shanghai Gongde Lin construction and production and operation, the plaque by the Chinese Buddhist Association President Zhao Shuichu book.

Kong Delin Restaurant is elegantly decorated, dignified and simple, "Guanyin Hall", "Lohan Hall" **** there is a statue of Buddha on the top, and decorated with Buddhist murals, unique style, it is the ideal place to set up banquets and gatherings, and to cultivate the body and mind.

KongdeLin restaurant to yangzhou flavor, combined with the taste of the north, the selection of materials, knife fine, cooking methods, pay attention to the original soup, good at vegetarian vegetarian burn. Chicken, duck, fish and meat are cooked with tofu, soy products, gluten, mushrooms, fresh vegetables and other vegetarian oil. Vegetarian imitation meat, realistic form, delicious, but also extremely graphic works of art, viewed as enjoyable, nutritious food, easy to health.

The mooncakes of Kung Tak Lam Restaurant are more unique, the main and auxiliary materials of mooncakes are produced in the unpolluted mountainous areas, and they are handmade in the traditional way, with a uniform layer of crispness, golden color, and unique features.

Kung Tak Lam Vegetarian Dining Hall's store design, cuisine varieties are modeled after Buddhist style, elegant environment, vegetarian dishes fragrant, the first floor restaurant to supply economic meals, the second floor of the Lotus Hall to supply small gatherings, but also can be ordered at will, the third floor has a Guanyin Hall, Zizhu Hall, Yingbin Hall, Lohan Hall, a single room, elegant and chic, reception, high-grade vegetarian feasts, but also to receive the tourism team, while accommodating up to 100 people! The restaurant, as if in the Buddha's Pure Land, has a novel style and unique features, which are welcomed by domestic and foreign guests.

Makai Restaurant (Hunan cuisine)

In 1953, 13 Hunan townsmen pooled their money and took over the old Makai Cold Drinks Shop outside Di'anmen, west of Houmenqiao Road, and converted it into a restaurant dealing with Hunan-style dishes, which was named Makai Restaurant. At the time of opening, Mr. Mei Lanfang, master of Peking Opera, cut the ribbon for it, and in 1958 moved to the current site of No. 3, Di'anmen Street, changed to Hunan-style restaurant, now open for business