Which hotel in Beijing is more affordable to treat guests to?

Liqun Roast Duck

No. 11, Beixiangfeng, South Gate of Zhengyi Road, Qianmen East Street

Tel: 67055578

Go south along Zhengyi Road in the dark After walking 300 meters, I saw a house with black tiles and a white background. When I opened the door, I saw an ordinary Beijing courtyard. It was as friendly as if I had returned to my grandparents' home. There are five or six pure wooden tables in several side rooms and small courtyards, and portraits of Chairman Mao are hung in the rooms. Although there are not many customers, you must make a reservation. Generally, diners sitting in Liqun are reluctant to leave easily, so they may wait for several hours.

Wumingju

No. 32, Zaoying Beili, Maizidian, Chaoyang District

Tel: 65021568

State banquet dishes are very suitable for entertaining distinguished guests. The dishes Every dish is exquisite and exquisite, and the small private room with bamboo curtains hanging from the floor is perfect for chatting with guests and reminiscing about the past.

Haiwanju

Southwestern corner of Ganjiakou Shopping Mall, Zengguang Road South

Tel: 88374993

Authentic Haiwan Zhajiang Noodles, Even without eating, there is a sense of pride. The noodles are chewy, accompanied by the rich aroma of sauce, and sprinkled with fresh and fragrant toon sprouts. One bowl will have endless aftertaste.

Jinshenglong Paodu

Northwest corner of Jiande Bridge

Tel: 65279051

This is a time-honored restaurant in Beijing that has been in business for four generations and one hundred years. for many years. My favorite is the traditional charcoal-fired copper pot here. I admire the craftsmanship of the master chef. The fresh mutton is sliced ??thinly and transparently, and it is even more tender and delicious when cooked. There are 13 kinds of Jinshenglong Paodu***, some of which are rare in other stores. We recommend the morel. I heard that a plate of morel requires 6 whole lamb tripes.

Sihe Xuan

Fourth Floor, Jinglun Hotel, No. 3 Jianguomenwai Street

Tel: 65002266-8116

Every time I think When I eat Beijing-style snacks, I can’t help but want to go to Sihexuan. Everything from hezi, dumplings, and noodles with soy sauce is delicious.

Cantonese cuisine

Pinzhenlou

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

Tel: 66032323 66032128

A Chinese Cantonese restaurant that was born in Japan a hundred years ago. It is very particular about the selection and processing of materials. MSG is never used in the dishes. Recommended dishes: Braised abalone wings with pumpkin in original sauce, worth trying.

Hongziji

Opposite to Jingxin Building, Sanyuanqiao, Chaoyang District

Tel: 64683336-3678

Shanghai "Hongziji" is located in The only branch in Beijing. The store's ice skating food delivery service, seafood supermarket and "Music in Food" performance are not available in other restaurants in Beijing, not to mention there is fresh seafood here.

Tanggong Seafood Restaurant, Xinqiao Hotel

Third Floor, Xinqiao Hotel, No. 2 Dongjiaomin Lane

Tel: 65129603

Many Cantonese restaurants in Beijing They all canceled their morning tea supply on the grounds that they were not making money. It is rare that the Cantonese morning tea here is not only very authentic, but also rich in variety and exquisite in appearance.

Shandong Cuisine

Fengzeyuan Restaurant

No. 83, Zhushikou West Street (No. 105 Zhushikou)

Tel: 63032828

This is a place where celebrities gather, and all kinds of luxury cars are often parked in front of the unique small building. Fengzeyuan is the most upscale Shandong cuisine restaurant in Beijing. The soups it prepares are excellent. They have specially prepared clear soup and milk soup, which are necessary ingredients for making many dishes. The clear soup is clear and fresh, and the milk soup is white and mellow. Recommended dishes: silver rolls, fish with vinegar and pepper.

Zhengyanglou Restaurant

No. 293, Damochang Street, Qianmen West

Tel: 67023998

Branch: Yongnei East Street, Chongwen District No. 15 Zhongli (200 meters west of the South Gate of the Temple of Heaven)

Tel: 67020192

The golden autumn is the time to eat crabs, and although the crab feast at Zhengyang Tower is expensive, The taste is really unforgettable, especially the soy sauce crab, which is full of aroma as soon as it is served, and even the neighbors are salivating. It is worth noting that the crab feast needs to be booked two days in advance.

Tongheju

In Guiyang Hotel, No. 78, Yuetan South Street B

Tel: 68522917

This is the first time I went to Tongheju During the Mid-Autumn Festival last year, I still remember the "three no-sticks" here. First, because the appearance of the dishes is like a full moon, and second, because of the delicate and unique taste. It is said that the Emperor of Japan was particularly fond of eating the "three no-sticks" here. He sent special planes many times to pack the food in thermos bottles and fly it to Japan, where it was served as a delicacy for the royal banquet.

Sichuan Cuisine

Zhuyuan Hotel Zuiyangxuan

No. 24, Xiaoshiqiao, Jiugulou Street, Xicheng District

Tel: 64092229-242

Here is the most delicious Kung Pao Chicken in Beijing. It is served in a bamboo tube and the aroma is overflowing after being served to the table. It is spicy and has a hint of bamboo aroma. In addition, the restaurant is classically and elegantly decorated, surrounded by green trees. There are generally not many customers in the restaurant and it is very quiet, making it a good place to invite a few friends to gather and chat.

Great Leap Forward Boiled Fish

Next to Chongqing Hotel, No. 14, Guangximen Beili

Tel: 64204776

The most authentic water in Beijing The boiled fish tastes fresh and tender, spicy and fragrant, and has endless aftertaste. It is not satisfying until your lips are numb and you lose all consciousness. In addition, the side dishes also have their own characteristics. The place is not big, but there are a large number of diners every day. You have to wait for a table to taste it, but everyone has no complaints, which shows its charm.

Xiang Laokan

100 meters east of Taiyang Palace, Xiba Hebei Third Ring East Road, Chaoyang District

Tel: 64263398 64202209

The decoration of the restaurant has a strong local flavor of Western Sichuan. The oatmeal with sesame sauce is refreshing and delicious, and the spicy dried fish is spicy and absolutely delicious!

Taipo Tianfu Shanzhen (Old Store)

South Exit of Erqi Theater Road, Xicheng District

Tel: 68019641

Jiangsu and Zhejiang Cuisine

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Lou Wai Lou Restaurant

No. 71, North Xiaojie A, Chaoyangmen Nei, Dongcheng District

Tel: 64071680

Those who have been to Hangzhou, Everyone knows about Louwailou’s West Lake Vinegar Fish, but few people know that Louwailou has a branch in Beijing. It’s still the West Lake vinegar fish, and it still has that fresh, sweet, and sour taste. In Beijing, it still tastes like the West Lake, which makes people obsessed.

Kong Yiji

South Bank of Houhai, Shichahai, Xicheng District

Tel: 66184917

A pot of aged rice wine, a small plate of "stinky" The "extremely fragrant" deep-fried stinky tofu, a small bowl of Yangchun noodles sprinkled with chopped green onion, accompanied by the bamboo forest outside the window and the humidity of Houhai will make you feel like you are in Shaoxing in one minute. Dishes that must be ordered every time include dried eels, soy sauce duck, fennel beans, fried stinky tofu, salted egg yolk pumpkin, salted fish patties, fried river shrimps, West Lake water shield soup...

Hangzhou New Kaiyuan Restaurant Hotel

No. 111, Fucheng Road (336 Dinghui Temple)

Tel: 88116652

Authentic Hangzhou cuisine with light taste. We recommend the egg yolk pork belly here, which is tender and delicious and melts in your mouth. The various sweet soups here are also worth trying, such as the white fungus and red date soup, which is very refreshing.

Taikoo Shing Seafood Restaurant (North Third Ring Hangzhou Cuisine Branch) No. 40, North Third Ring Road Middle Road

Tel: 82081010

"National Day" is the Osmanthus fragrans During the fragrant season, I recommend Taikoo Shing not because the seafood here is so authentic, but because the traditional Hangzhou dessert osmanthus and taro paste here is fragrant, sweet and leaves a mouth-filling aroma.

Lulu Restaurant No. 5, West Dawang Road North (No. 112 Hongmiao)

Tel: 65930442

Vegetarian dishes

Jingxinlian

In the courtyard of the Federation of Literary and Art Circles at the northeast corner of Changhong Bridge

Every time I go to Wutai Mountain in Shanxi Province to make my vows, I always like to sit in the lotus position, eat some vegetarian soup and drink a cup of tea surrounded by the temple's cigarettes. Only a few days ago I discovered that this Jingxinlian branch in Changhongqiao actually maintains that rare quietness, which is unimaginable in other restaurants in Beijing. It is recommended to try the vegetarian beer there, which has a unique taste.

Gongdelin Vegetarian Restaurant

No. 158, Qianmen South Street, Chongwen District, Beijing

Tel: 65112542

As soon as I entered Gongdelin, I was surprised. Your impetuous mind will be much calmer. The simple halls are decorated with Buddhist murals, which are elegant yet dignified. The dishes are mainly Yangzhou flavor and are made with fine workmanship. Recommended dishes include Gongde Tofu and Vegetarian Steamed Buns, which are light yet delicious.

Green Tianshi Restaurant

No. 57 Dengshikou Street, Dongcheng District, Beijing

Tel: 65242476

And "Temple Vegetarian Food" Differently, green heavenly food belongs to the "palace vegetarian diet". The layout of the restaurant is also very unique. The first floor is a small supermarket specializing in vegetarian ingredients and semi-finished products, and the second floor is the restaurant. Green Tianshi is good at using vegetarian food to prepare meat. Recommended dishes include Tianshi Sauce Duck, Dongpo Pork Pork, Braised Lion Head, Beggar’s Chicken, and Juicy Steak.

Lingzhi Vegetarian Restaurant

Second Floor, Grand Hotel, No. 2 Yumin Road, Dewai, Xicheng District, Beijing

Tel: 62029892; 62033976

Foreign food

Annie's restaurant

South side of the west gate of Chaoyang Park

Tel: 65911931

A restaurant with a family atmosphere, in Not only can you eat very authentic Western food here, but parents with children can also let their children make Italian pizza by themselves.

Yinquan (Japanese food)

2nd Floor, Building C, Heqiao Building, No. 8 Guanghua Road, Chaoyang District

Tel: 65813939

The rainbow roll (sashimi sushi) here is definitely a classic. The soft and fragrant rice and avocado bring out the tenderness of the 6 kinds of fish to the extreme. The aroma lingers in your mouth for a long time. Boiled fish head is also a must-try with every meal. It is steamed with special sweet sauce and has a delicious color and aroma.

Fu Lou (French Food) Longbo Plaza, No. 16 East Third Ring North Road, Chaoyang District

Tel: 65955139

Fu Lou can become one of the French restaurants in Beijing The most authentic one, with reasonable prices and rich varieties. I recommend the oysters and fish here, they are not only fresh but also specially prepared.

Try (Italian food)

No. 1, Xingfu Village North Street, Chaoyang District

Tel: 84544508

If you are losing weight, Qian Don't come to this restaurant, you won't be able to resist the temptation of desserts here. The presentation of the dishes is very artistic, and you will feel they are delicious without even tasting them. Highly recommended: Tiramisu, chocolate mousse, roasted eggplant, melon with ham and carpaccio.

Mexican restaurant

Next to Guiyou Building

Tel: 65063961

Time-honored brand in Beijing

Small intestine Chen (braised Lu Zhuhuo)

Lu Zhuhuo, referred to as Lu Zhu, is a traditional snack in Beijing. The main raw materials are pig intestines, pig lungs and dried tofu, which are braised in a large pot. Generally, the "braised cooking" is started early in the morning. When it is almost lunch time, the noodles are added to the fire and cooked until the edges are soft. edible. What you need to pay more attention to when braised and burned is that the pig intestines and lungs must be washed clean, and the noodles must be shredded when grilled. If you can't do the above two things, it will either have a peculiar smell, or it will be cooked in the fire and become inedible. Like most foods in the north, stewed and roasted is known for its rich flavor. During the marinating process, a large amount of ingredients are added. When eating, you can add an appropriate amount of chili oil, garlic juice, vinegar, coriander, etc. according to your personal taste.

There are countless restaurants in Beijing selling braised pork, but the most famous one is the century-old "Small Intestine Chen". The earliest location where Xiaochang Chen operated was on Nanheng Street outside Xuanwumen. Speaking of Xuanwumen, I have to say a few words of farewell. Since the Yongle uprising in the Ming Dynasty, Beijing has conquered the world and has become the capital. The capital is divided into an inner city and an outer city, and inside the inner city is the Forbidden City. This Xuanwu Gate is a gate on the south side of the inner city. To the east of it are Zhengyangmen (also known as Qianmen) and Chongwenmen. In ancient times, armies set out from Xuanwumen. To the south of Xuanwu Gate is the famous Caishikou, which was the execution ground of the Ming and Qing dynasties. The famous Yuan Chonghuan was killed here. Further south is Nanheng Street. Nanheng Street starts from Hufang Bridge in the east and ends at Niujie Street in the west. It is an east-west street, about two or three miles long. Due to its special location, Nanheng Street is very close to the inner city, so it has become a place where guild halls are concentrated. In today's terms, it is the local Beijing office. With the guild hall, there are also celebrity mansions. For example, famous figures in the Qing Dynasty such as Zeng Guofan, Kang Youwei, Tan Sitong, etc. all lived near Nanheng Street. Even the famous Sun Yat-sen also settled in the Huguang Guild Hall. With the birth of the Republic of China, hierarchies were gradually broken down. Especially after the founding of New China, the area around Nanheng Street became a gathering place for ordinary people. As more people live there, the natural catering industry develops. The Small Intestine is located to the east of Nanheng Street. To the east of the Small Intestine is the famous Li Ji Baishui Sheep Head; in the west of Niujie, there is the famous rice cake and other food for the Hui people. The store is not big, only six to seventy square meters. When it comes to the characteristics of Xiaochang Chen, they are actually the same as all time-honored brands. Firstly, the selection of ingredients is exquisite, secondly, the workmanship is careful, and the quantity is sufficient, so it gradually became famous. When more people come, the soup can be cooked without interruption. As time goes by, a pot of old soup is left. With this pot of old soup, no one can compare to the business.

While inheriting the tradition, Chen Yutian not only boldly introduced previously unavailable stewed products to enrich the "content" of the soup pot, but also "reformed" the stewed soup that had been made for many years, adding Several Chinese herbal medicines are used to remove the fishy smell and enhance the flavor, making the taste more fragrant.

Small intestines, lungs, belly, pig heart, liver, white meat, tofu, fire... all kinds of stewed products with different textures and tastes "gather together", plus the pot of fresh food The fragrant braised soup whets the appetite of customers and arouses their greed.

In addition to the unique flavor, the performative nature of Beijing snacks makes people linger.

The "clear case" operation of braised and burned is a feast for the eyes. The diners have not touched the chopsticks, and their eyes have been "eating".

If you have seen with your own eyes the scene of old man Chen Yutian busy in front of the stew pot, you will not be surprised to hear about running out to pick up briquettes from the hot stove. To Mr. Chen, the hot pot of stewed soup was no different from the cold water just received from the tap water pipe. I saw him putting his hands in from time to time and fishing out various braised foods in the pot as he pleased. The calmness of his movements and the calmness of his expression were breathtaking.

The braised food is on the desk, and the cutting method is already in mind. The fire burns the tic-tac-toe and the blade falls, and the tofu triangle gives the knife. The small intestine was cut off in various ways, and the lungs and brain were chopped into pieces. After being dazzled for a while, all kinds of braised food were already sorted into bowls. Finally, Mr. Chen scooped up a spoonful of thick braised soup, slowly poured it on top of the layers of braised food, and began to finalize his "work". Don’t underestimate the soup. If there is too little soup, the braised food will not be tasty and the taste will be too bland. If there is too much soup, the "goods" will be submerged and the scenery in the bowl will be lost.

When people in Beijing eat, they like to specialize in "nakou'er". Originally braised pork was a food and drink for the poor, but it can't stand up to people who are good at nakou. Although he has moved several times, his regular customers still follow Xiaochang Chen around Nanheng Street. Mr. Hou Baolin, the master of cross talk, used to be a frequent visitor there. Because he frequented the restaurant, his two sons, Yaohua and Yaowen, also often ate there. The business was booming, so the family had some problems, and they were divided into houses. The brothers and sisters, plus the seven aunts and eight aunts, opened a few semicolons, but they were always in Nancheng. , such as Hufang Bridge and Yongding Gate. Later, the old city of Nancheng was renovated, and the surrounding area was demolished. So one of the brothers came up with something different and went to Huang Si'er in Beicheng to open a big store.

In Nanheng Street today, dilapidated courtyards have been transformed into new apartments, and the old restaurant of Xiaochangchen can no longer be found. But in the north and south of the city, you can see its font size in many places in Beijing. Moreover, with the changes of the times, small intestines have also introduced new ones, and there are new braised hot pots, which have developed from a snack to a high-level diet.

Business hours: 10:00-14:00

17:00-21:00

Passenger capacity: 200 people

Parking spaces: 20

Private rooms: 3

Branch:

Xigexinli store

Address: Outside Yongding Gate, Chongwen District No. 110, Xigexinli

Tel: 67232902

Business hours: 10:30-14:30

16:30-21:00

Private rooms: Yes. The large private room can accommodate 14 people, no private room fee, no karaoke

Liuliqiao Branch

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

Tel : 63481736

Business hours: 11:00-22:00

Per capita consumption: 30-50 yuan

Recommended: Crispy large intestine: 28 yuan, burnt Braised pork sausage: 18 yuan, garlic tripe strips: 36 yuan, braised assorted hot pot: 118 yuan

Parking spaces: 20

Private rooms: 8

Business area: 700 square meters (4 large tables, 21 small tables)

Wonton Hou (wonton)

Business hours: 06:00-22:00

Passenger capacity: 180 people

Parking spaces: 4

Opening date: 2000 yuan in January

Private rooms: 2

Recommended: Stir-fried shrimps: 20 yuan, Braised cabbage with chestnuts: 10 yuan, Grilled elbow strips: 16 yuan

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

Branch:

Wangfujing store

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

Tel: 65251892

Business hours: 06:00-01:00

Passenger capacity: 20 people

Per capita consumption: 20 Yuan

Longfu Temple Store

Tel: 64060632

Luoguxiang Store

Tel: 64042021

Qingshui Yuandian

Telephone: 64686399

Huaiyangchun (Huaiyang Cuisine)

The Huaiyangchun Hotel is located at the intersection of Sheshe Road in Xicheng District. Although it was completed in recent years It opened, but the name of Huaiyangchun is a time-honored brand from 60 years ago. It is a restaurant familiar to old Beijingers. It was opened by Xia Wanrong, a native of Huai'an, Jiangsu. At that time, it was located on the south side of Chang'an Street in Xidan (where Hou Xinfeng Restaurant is located). It was famous in the capital for specializing in Huaiyang-style dishes.

When making Huaiyang cuisine, strict selection of ingredients is required. , fine knife work, exquisite fire work, the characteristics are the original soup, original flavor, suitable salty and sweet, fat but not greasy, rotten but not mushy, fragrant and refreshing, endless aftertaste, deeply loved by people. It was one of the "Eight Major Cuisines" in my country.

It is said that Huaiyang cuisine took shape in the Southern and Northern Dynasties; after the Tang and Song Dynasties, it competed with Zhejiang cuisine and became the two pillars of "Southern Food". Huaiyangchun was also a first-class restaurant in Beijing in the old days.

The hot dishes mainly include fried crispy eel, peach leaf eel, fried eel paste, seven-star crab, two kinds of fish, drunken shrimp, etc.

In 1994, Huaiyang Chun Restaurant was selected by Beijing Municipal Tourism Bureau and Beijing Catering Corporation named "Beijing Huaiyang Cuisine Flavor Leading Enterprise"

Cuihualou (Shandong Flavor)

The founder of Cuihualou is basically Coming from Dongxinglou Restaurant, a famous Shandong-style restaurant in old Beijing, Ma Songshan and others were dissatisfied with the tyranny and domineeringness of the young shopkeeper of Dongxinglou, so they started a new restaurant in Bameniancao on Wangfujing Street.

The Cuihua Building Restaurant was a courtyard house at that time, with six dining rooms in the front yard.

The plaque was inscribed by calligrapher Zhang Boying. The interior decoration is exquisite, with famous calligraphy and paintings hanging on the walls, and the tableware is also very particular. Soon it became famous in Beijing for its exquisite cuisine and excellent service, becoming the "No. 2 restaurant in Dongxing Restaurant".

The newly expanded Cuihua Building Restaurant is comfortable and elegant. It has a large banquet hall and nine luxurious and elegant banquet rooms, which highlights the ancient courtyard architectural style of Beijing. Eighteen hundred square meters.

Cuihualou Restaurant is famous for its various Shandong-style dishes, including stir-frying, deep-frying, braised, and simmering. The dishes are exquisite, beautiful, fragrant and fresh. The restaurant uses fish, shrimp, sea cucumber and other dried and fresh seafood as raw materials, and its dishes are very unique. They cook agar agar in clear soup, braised mullet eggs, hibiscus chicken slices, braised fish slices, and fried chicken with soy sauce. Dishes such as braised sea cucumber with diced and green onions, fried mandarin fish, braised prawns in oil, and pastries such as Sixi steamed dumplings and three delicacies Shaomai are quite distinctive. Its dishes such as red grilled shark's fin, butterfly sea cucumber, and stir-fried chicken with soy sauce all have unique tastes. Hibiscus dishes are the specialty of Shandong Restaurant, and the skills of Cuihua Restaurant are particularly superb. Its hibiscus chicken slices are made from tender chicken breast and fish mashed into puree, plus egg whites. This dish looks white and beautiful, and tastes as soft as tofu. It is fragrant, tender, and delicious. It is known as Diners praise it as "even if there are no chicken slices, it's better than chicken slices."

In April 1991, the restaurant was renovated and reopened. On the basis of maintaining its own traditional special dishes, it also discovered more than 30 kinds of traditional famous dishes and nearly two dozen innovative dishes. Ten kinds, making it possible to provide more than 300 kinds of high, middle and low-end dishes, which is dazzling, such as imperial concubine chicken, cherry meat, banana pan-fried, fried double crispy, pearl winter bamboo shoots, assorted vegetable rolls, eight-treasure sea cucumber, phoenix shark's fin, etc. . Cuihualou's famous noodles include silver rolls, Sixi dumplings, etc.

The store has strong technical force and currently has hundreds of employees with middle and high-level professional titles. They have performed in Japan, the United States, Malaysia and other countries. Their shark fins, braised mullet danks, etc. are well-liked by diners. knowledge. In order to adapt to the situation of reform and opening up, the store has been renovated and renovated to be elegant and elegant, with a completely new look. On the basis of continuing to inherit the flavor characteristics of Shandong cuisine, the chefs have created many innovative dishes that are very popular among guests through painstaking research.

Cuihualou Restaurant now has eleven high, medium and low-end restaurants of different specifications, which can host wedding banquets and birthday banquets at different levels of high, medium and low-end. The environment is elegant and the service is excellent. Premier Zhou Enlai During his lifetime, he had many banquets with heads of foreign governments at Cuihua House. Many visiting international friends also came here to taste it and spoke highly of it.

Cuihua Building has also set up sub-colons outside Dongzhimen and Andingmen.

Wuxiangzhai

Wuxiangzhai Restaurant is located on the west side of the north gate of the original Wangfujing Dong'an Market and is an important part of Dong'an Market. It opened in the 13th year of the Republic of China (1924 AD). After the founding of New China, the Beijing Market Government attached great importance to its development. After many repairs and expansions, Wuxiangzhai Restaurant has a business area of ??more than 600 square meters. Three restaurants can accommodate more than 400 guests at the same time. It faces the east and west of the famous Dong Laishun Restaurant at home and abroad, and is located on both sides of the north gate of the prosperous Dong'an Market. Every day, it is crowded with diners and the business is very prosperous.

There are restaurants and restaurants under the brand name Wuxiangzhai in many areas. However, it is different from the old restaurants such as Laozhengxing and Quanjude. Instead, they are mostly Jiangsu style restaurants or cake dumplings. The name of the store is just like the names of vegetarian restaurants in various places such as Quan Su Zhai, Cai Gen Xiang or Gong De Lin. It also has its own story:

The famous "Suzhou Cake Ball" is a favorite of people in Jiangnan. kind of sweets. In the eighth year of the Xianfeng reign of the Qing Dynasty (1858 AD), a pastry chef named Shen Jingzhou in Suzhou discovered the authentic pastry shop at that time, and actively made preparations to open a small pastry shop near the Yuanpen Tang Lane on Nanjing East Road. According to the The traditional making method of Suzhou cake dumplings is to produce and sell osmanthus red cake, rose square cake, glutinous rice dumplings, etc. Because the making of cakes requires five aromatic raw materials, namely rice flour, sesame, osmanthus, pine flowers, and roses, the store was named "Gusu Wufangzhai".

Because the cakes and glutinous rice dumplings made by the shop were made with high-quality ingredients, reasonable preparation, and fine preparation, and were fragrant, glutinous, palatable, and had a long-lasting aftertaste, Dun became the first to open a restaurant in Shanghai. Soon it became famous and the business was booming. By 1933 , Wuxiangzhai moved to Nanjing East Road and near Shanxi Road to expand its business. It has always been the largest and most famous pastry shop in Shanghai. Over time, Wuxiangzhai seems to have become a synonym for Suzhou cake dumplings and Jiangsu-style dishes. After the 1920s, Jiangsu-style restaurants or cake dumpling shops in many cities across the country were named Wuxiangzhai.

Beijing Wuxiangzhai Restaurant is a famous restaurant that specializes in Huaiyang-style dishes from Jiangsu Province. When it first opened, its southern-style pastries and snacks were also outstanding.

Wuxiangzhai Restaurant is best at making fish and shrimp dishes, with more than 80 varieties for guests to taste. In order to maintain the traditional flavor, they specially invited the old chef Guo Quankui back as a technical consultant. Master Guo has been learning skills since he was 13 years old. He has mastered the techniques of making various Jiangsu-style dishes and accumulated rich cooking experience. He is a famous chef in Jiangsu. Under his guidance, many young chefs were trained and the quality of the restaurant's food was improved.

Kangle Restaurant (Jiangnan Cuisine)

It was jointly founded by Chang Jing and other four young and middle-aged couples who are good at cooking southern cuisine. The original location is located on Xinkai Road, Dongdan, with a business area of ??only three meters. A place the size of a dining table.

Because the dishes are delicious and close to the original address of the Ministry of Foreign Affairs, Premier Zhou Enlai and Chen Yi also ate here. The British "Times" once called it the "Three Tables Restaurant", which is quite popular in Beijing. Reputation

After that, it moved several times and finally moved to its current location. After renovation in 1995, the business area is more than 1,700 square meters. It has three floors and can accommodate more than 500 guests at the same time.

·Kangle Restaurant cooks hundreds of famous Jiangnan dishes. Chang Jing, one of the founders of the restaurant and a top female chef, cooks peach blossom pancake, fried melons and dates, cross-bridge noodles, and steamed buns. Pot chicken, jade soup, shiitake mushroom patties, orchid prawns, and diced chicken with red fermented glutinous rice are known as the "eight famous dishes" of this restaurant.

In 1983, at the National Culinary Masters Technical Performance Appraisal Meeting, Chang Jing's dishes such as peach blossom pan were highly praised by the judges, and she herself was awarded the title of "Best Chef in the Country". Chang Jing has also visited Japan, Germany and other countries many times to perform cooking performances, and is known as the "Chinese Female Cooking Master". The restaurant's young and middle-aged chefs have inherited the cooking skills of the older generation of famous chefs, and their dishes such as sesame-sauce abalone, stuffed fish maw, Luohan prawns, squirrel yellow croaker, oil-glazed chicken, and pearl meatballs have been well received by Chinese and foreign guests.

Jinyang Restaurant (Shanxi Style)

Jinyang Restaurant was founded in 1959. The store is located in an ancient building from the Qing Dynasty. It was once the home of Ji Xiaolan, the editor-in-chief of "Sikuquanshu" Study "Yuewei Thatched Cottage". The courtyard is quiet and deep, with carved beams and columns painted with lacquer. The courtyard is covered with wisteria and has dense branches and leaves of crabapples.

The restaurant*** has a business area of ??3,000 square meters and 11 large and small restaurants, which can accommodate 1,000 guests at the same time. Jinyang Restaurant has many top chefs, pastry chefs and waiters. It is famous for its Shanxi-style dishes. Representative pastries include sliced ??noodles, poached fish, hollow cakes, Taikoo cakes, oiled persimmons, money cakes, oily dough rolls, hat boxes, etc. Representative dishes include fried chicken breast, brains, spicy mutton, crispy duck, and red and white oily pork. , cocoon tofu, etc.

In the first cooking competition in Beijing in 1988, Jinyang Restaurant won three Jinglong Cups, the highest prize in the competition. Famous chef Jin Yongquan once accompanied the Beijing Service Industry Delegation to Japan for inspection and organized the opening of the Shanxi-style restaurant Jinfenglou in Japan.

Ji Xiaolan and Yuewei Thatched Cottage

There is Jinyang Restaurant on the north side of Zhushikou West Street, Xuanwu District. It was originally a two-entry courtyard in the traditional Chinese style. There are two trees in front of the vermilion gate on the street. Ancient Sophora japonica. The history of this residence can be traced back to the early Yongzheng period of the Qing Dynasty. At that time, it was the residence built by General Fenwei Yue Zhongqi, a descendant of Yue Fei. During the Qianlong period, Ji Xiaolan, a great scholar of the Qing Dynasty, Minister of Rites, and co-organizer of the great scholar, moved into this house.

Ji Xiaolan (1724-1805), named Yun and courtesy name Chunfan, was a native of Xianxian County, Hebei Province and a Jinshi during the Qianlong reign. He was knowledgeable and good at textual research and exegesis. During the Qianlong period, he compiled the "Sikuquanshu" and served as the chief editor.

He spent thirteen years reading through more than 36,000 volumes of "Sikuquanshu" and wrote the 200-volume "General Catalog of Sikuquanshu", which discussed the gist and origin of each book, and examined the pros and cons. , Distinguishing Characters, is a masterpiece that represents the achievements of catalogs in the Qing Dynasty. He also wrote a notebook novel "Yuewei Thatched Cottage Notes", which has twenty-four volumes and contains more than a thousand notes. This was written one after another in his later years from the fifty-fourth year of Qianlong (1790) to the third year of Jiaqing (1798). "Notes" is adapted from the notebook novels of the Six Dynasties and has been developed and changed. The content is miscellaneous and involves more of the world rather than being limited to strange things. The narrative story is simple, simple and full of rationality, and there is also some merit in its ideological content. It is a unique work among ancient Chinese notebook novels. Ji Xiaolan's poems and essays were collected by later generations and compiled into "Ji Wenda Gong's Collection", each of which has sixteen volumes of poems and essays.

In his house, there was originally a boat-shaped room with a plaque of "Kan Zhou" hanging there. In his study, there was a plaque of "Yuewei Thatched Cottage". Today, this room still exists and has become the restaurant of Jinyang Restaurant. The original plaque no longer exists, and now it has been replaced by a horizontal plaque with the ink ink of "Old Site of Yuewei Thatched Cottage" written by Mr. Qigong.

In the 10th year of Jiaqing (1805), Ji Xiaolan passed away and was given the posthumous title of Wenda. After Xiaolan's death, the Ji family's descendants cut off half of Yuewei Thatched Cottage to Huang Antao. After that, the house began a process of changing owners with varying interests. In the early years of the Republic of China, it was owned by a salt merchant surnamed Liu. Later, it was sold to Yu Lianquan (Xiao Cuihua), a famous Peking opera actress, and later purchased by Mei Lanfang. During this period, it was rented to Ye Chunshan, the leader of Fuliancheng's class. In the 1920s and 1930s, it was leased to Liu Shaobai as his residence. Liu Shaobai is a native of Xingxian County, Shanxi Province. In the late 1920s, he served as the Secretary-General of the Hebei Provincial Department of Construction and a member of Congress of the Beiyang Government. At that time, when Chiang Kai-shek was massacring communists, Liu Shaobai ignored his personal safety and took advantage of his social status to work secretly for the party. The mansion became the party's meeting place and was destroyed. After that, famous Peking opera students Yu Shuyan and Mei Lanfang organized the "Chinese Opera Society", "Chinese Opera Pictorial Society" and "Chinese Opera Transmission Institute" here, and built a stage in the courtyard. On the eve of liberation, this place became a bank. After the founding of the People's Republic of China, it was successively occupied by transportation companies, the Democratic National Construction Association, Xuanwu Party School and other units. It was changed to Jinyang Hotel in 1958 until now.

Now there is a wisteria in the front yard of the restaurant and a crabapple in the backyard. It is said that they were planted by Xiaolan when she was young. Mr. Lao She often sat at the dining table in front of the wisteria, admiring the beautiful scenery and tasting delicious food.

In October 2001, the restaurant moved out of the east side of Yuewei Thatched Cottage and moved to the east side of thatched cottage.

Huifengtang

Zhang Zuyin was founded in 1902, and its original location is Guanyin Temple Street, Dashilan, outside Qianmen. The plaque of Huifeng Hall was inscribed by Empress Dowager Cixi. It is one of the famous "Top Ten Halls" in Beijing. The restaurant is famous for its Shandong-style dishes, and its specialty is "braised" dishes. It has the characteristics of thick juice, fresh color, thick and not greasy taste.

After the public-private partnership in 1956, it moved to Cuiwei Road. During the Cultural Revolution, it was renamed "Workers, Peasants and Soldiers Canteen" and "Cuiwei Road Restaurant". In 1978, the Huifengtang brand name was restored. After several expansions and renovations, the current business area is more than 1,000 square meters. The first floor is a casual dining restaurant, and the second floor is equipped with a luxurious banquet hall and 12 private dining rooms, which can accommodate 700 guests at the same time. The restaurant in the Hou Cuiwei Road area was renovated and moved to the fourth floor of Cuiwei Building.

Huifengtang Restaurant has more than 20 cooks and waiters above level two, including three special chefs. He is good at cooking Shandong-style dishes, and his representative dishes include "Nine-turn Large Intestine", "Braised Shredded Shreds with Rotten Garlic", "Fish with Black Bean Sauce", "Stewed Fish Fillets", "Braised Mullet Eggs", "Braised Prawns in Oil" ", "Family Portrait", "Almond Tofu", etc. are very popular among guests. In 1991, the restaurant was rated as a municipal advanced enterprise.

Gongdelin (Buddhist vegetarian cuisine)

Gongdelin Vegetarian Restaurant is now a restaurant in Beijing that sells Buddhist vegetarian dishes and is a designated restaurant by the Tourism Bureau. Gongdelin Restaurant was founded in Shanghai in 1922 by Zhao Yunshao, a disciple of Master Weijun of Changji Temple in Chenghuang Mountain, Hangzhou. Beijing Gongdelin Restaurant opened in 1984. It was built, produced and operated after the Shanghai Gongdelin Restaurant. The plaque was written by Zhao Buchu, President of the Chinese Buddhist Association.

Gongdelin Restaurant is elegantly decorated, dignified and simple. The "Guanyin Hall" and "Arhat Hall" have Buddha statues on top and are decorated with Buddhist murals. It has a unique style and is an ideal place for banquets and self-cultivation. place.

Gongdelin Restaurant mainly focuses on Yangzhou flavor, combined with the taste of northerners, with excellent selection of ingredients, fine knife skills, rich cooking methods, emphasis on original soup, and specializes in vegetarian dishes. Chicken, duck and fish are cooked with tofu, soy products, gluten, mushrooms, fresh vegetables and other vegetable oils. It imitates meat, has a realistic shape, is delicious, and is an extremely vivid work of art. It is enjoyable to watch, and it is nutritious and easy to eat.

The mooncakes of Gongdelin Restaurant are more unique. The main and auxiliary ingredients of the mooncakes are all produced in pollution-free mountainous areas. They are made by traditional manual operation. The pastry layers are uniform and golden in color, which is unique.

The restaurant design of Gongdelin Vegetarian Restaurant, the variety of dishes are imitated in Buddhist style, the environment is elegant, and the vegetarian dishes are fragrant. The restaurant on the first floor provides economical light meals, and the Lotus Hall on the second floor provides small gatherings, and you can also order as you like. , the third floor is equipped with Guanyin Hall, Zizhu Hall, Welcome Hall, Luohan Hall, single-room elegant seats, elegant and unique. It can receive medium and high-end vegetarian banquets, and can also receive tourist groups. It can accommodate 100 people for dining at the same time. Stepping into this store, you will feel like Located in the pure land of Buddhism, it has a novel style and unique characteristics, and is very popular among guests at home and abroad.

Ma Kai Restaurant (Hunan Cuisine)

In 1953, 13 Hunan compatriots raised funds to take over the time-honored Ma Kai cold drink shop outside Di'anmen and west of Houmenqiao Road, and transformed it into The restaurant that sells Hunan-style dishes is named Ma Kai Restaurant. When it opened, Peking Opera master Mr. Mei Lanfang cut the ribbon for it. In 1958, it moved to its current location at No. 3 Di'anmen Street. It is now a Hunan style restaurant.

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