Beijing time-honored hotel, a century-old restaurant with affordable prices.
Quanjude Roast Duck Restaurant
"Less than the Great Wall is not a good man, it is a pity not to eat Quanjude roast duck!" Quanjude cuisine is known as "the first food in China".
Founded: 1864
China's famous time-honored brand - "Quanjude", founded in 1864 (the third year of Tongzhi in the Qing Dynasty), has made great progress after several generations of Quanjude people's entrepreneurial efforts. In January 1999, "Quanjude" was recognized as a "well-known trademark" by the State Administration for Industry and Commerce, which is the first case of China's well-known trademark in the service category in China.
"Less than the Great Wall is not a good man, it is a pity not to eat Quanjude roast duck!" In more than 100 years, Quanjude cuisine has been continuously innovated and developed, forming a quanjude cuisine with the unique Quanjude roast duck as the leader, integrating "whole duck seat" and more than 400 special dishes, which is loved by heads of state, government officials, people from all walks of life and domestic and foreign tourists, and is known as "the first food in China". The beloved Premier Zhou Enlai has repeatedly selected quanjude 'all duck seats' as state banquets.
Quanjude Qianmen store is the origin store of the long-established "Quanjude". After more than 100 years of development, Qianmen store is unique for its world-famous Beijing traditional hanging oven roast duck, "whole duck seat" special flavor system and more than 100 innovative dishes, known as the "first floor in the world". At the same time, historical relics such as the well-preserved Quanjude "Old Facade Wall" in the store show the world the magnificent years of the development of "Quanjude" for a hundred years. Today, Qianmen has become the best choice for tourists from all over the world to appreciate Chinese food culture.
Per capita consumption: 150 yuan
Signature dishes: roast duck, duck rack soup, brine duck liver, fire-roasted duck hearts, brine duck tongue
The main branch address of Quanjude Roast Duck Shop:
Qianmen store address: No. 30 Qianmen Street, Dongcheng District
Hepingmen Store Address: Building 14, Qianmen West Street, Xicheng District
Wangfujing store address: Dongcheng District Wangfujing Street Shuaifuyuan Hutong No. 9
Olympic Village Store Address: Chaoyang District Datun Road Huizhong North Lane No. 309 Building Tianchuang Shiyuan A Block 1-3 Floor
Shichahai store address: Xicheng District Di'anmen West Street No. 57 Shichahai sports school
Grill season restaurant
The barbecue season focuses on Beijing barbecue and halal stir-fry. "Roast lamb, scenic view, and lotus viewing" is regarded as the "three best" of grilled meat in the barbecue season.
Founded: 1848
Founded in the 28th year of Daoguang (1848) of the Qing Dynasty, the yakiniku restaurant has a history of 160 years, located on the banks of the beautiful Shichahai Sea, it is a well-known long-established brand in Beijing, mainly engaged in Beijing barbecue and halal stir-fry, with the reputation of "Southern Wanbei Season". The "Nanwan" here was the roast meat wan in the south of Beijing at that time; The "North Season" is the barbecue season located on the banks of the Shichahai Silver Ingot Bridge in Xicheng District.
Because the barbecue season restaurant is located in the historical Shichahai scenic area, tourist area, but also a long-established brand, the decoration style has a strong national cultural charm, antique, carved beams and paintings of the small building, red pillar green tiles with Han white jade railing, on the pillar is the famous calligrapher Mr. Xiao Lao's inscription of the couplet: "The painting building is drunk to see the sparkling water, the hot incense is light smoke." The name of the "Barbecue Season" was inscribed by Mr. Pujie. Outside the door sat two white jade stone lions, and not far from the lake stood a billboard, on which Mr. Fei Xiaotong, former vice chairman of the Standing Committee of the National People's Congress, inscribed: "The Silver Ingot Bridge looks at the mountain, and the barbecue season is a must." "Vividly and vividly describes the tradition and characteristics of this place, this scene, and this shop. The spacious and bright business hall and private rooms, elegant celebrity calligraphy and paintings, are pleasing to the eye.
Grill Season "Three Musts"
Over the past hundred years, the business of the barbecue season has not declined, and its mystery lies in the "three absolutes". One must be roast lamb. The roast lamb in the roast season is finely selected, after being flavored and simmered, it is baked on a special hot pot with a smooth pulp, not fishy, and often makes people eat one or two pounds and still not happy. Barbecue season barbecue has the distinction of "wen eating" and "martial eating". The second is the view. The Silver Ingot Bridge is one of the famous "Eight Scenic Spots of Yanjing" in old Beijing - "Silver Ingot View Mountain". It is said that standing on the Silver Ingot Bridge, you can see the West Mountain of Beijing, and after the rain, you can see the slanting sun. The third is the reward. The barbecue season is located in the Royal Garden of Beijing - Sanhai Scenic Area. In the barbecue season, it can be seen that the back sea is full of lotus flowers, and some literati and scholars have chanted poems praising the beauty of its artistic conception: "When admiring the lotus outside the Di'an Gate, the red lotus in the tree reflects the green pond, as if the Heavenly Fragrance Building is on the upper floor, and the drunken people are intoxicated."
Grilled meat techniques during the roast season
For hundreds of years, barbecue season has had several unique ways to eat, different forms, different flavors. There are eight flavors of "old, tender, burnt, paste, sweet, salty and spicy" in terms of taste. Among them, the taste of "holding the moon with cattle" is particularly distinctive. The roasted meat is crispy and the paste is non-sticky. "Holding the moon in your arms" is the most technical. When grilling, the meat is spread in a circle, and an egg is beaten in the middle, condensed into one, which is delicious and beautiful.
Eating roast meat is also eaten in pennies and martial arts. Wu eating refers to the posture and eating method of self-baking and eating. However, its "martial" means that when the "grandfathers and children" ate the roast meat in the past, everyone held the "six wooden sticks" of the second length of the ruler, and next to the grilled meat, one foot stepped on a long bench, and spread the marinated meat on the rosin-scented roast meat and turned it over. When baking, take your own ingredients and handle the heat. While roasting and drinking, the roasters everyone "slaughters the door and chews", and tastes the fun of martial arts in the middle of the heart. Wen eats more Sven, which means that there is a kitchen cook after baking and then delivered to the table by the waiter.
Per capita consumption: 80 yuan
Signature dishes: roast lamb, fried prawns, chicken rice sea cucumber, jade bamboo hoof yellow, squirrel cinnamon fish
address:
Jude Huatian Barbecue Season (Shichahai Store): No. 14, Qianhai East Along Di'anmenWai Street, Xicheng District
Jude Huatian Barbecue Season (Fresh Fish Mouth Shop): No. 72 Fresh Fish Mouth Hutong, Dongcheng District
HongbinLou Restaurant
Hongbin Building is a prestigious halal restaurant, known as the "first floor of halal catering in Beijing" by gourmets, Muslims and all walks of life.
Founded: 1853
Hongbinlou Restaurant was founded in 1853 (the third year of Xianfeng in the Qing Dynasty) and has a history of 152 years. Originally located in Tianjin, it is a prestigious halal restaurant. In 1955, he was invited by Premier Zhou to enter Beijing, and was famous for his unique dishes, and was praised by gourmets, Muslims and all walks of life as the "first floor of halal catering in Beijing".
In 1963, mr. Guo Moruo, a great literary hero, improvised and inscribed a poem with his pen after a meal: "When the hongyan comes, the wind sends warmth, and the guests and friends are full of seats to persuade them to eat." The building is red in fire, and the good man is never afraid of difficulties", praised "Hongbin Lou is good", and wrote a plaque for the restaurant "Hongbin Lou", which has now registered a trademark in China.
In 1998, the Xidan area was renovated, and Hongbin Building was moved to No. 11 Exhibition Hall Road in Xicheng District under the care of leaders at all levels and the government, and was restructured to establish Beijing Hongbin Lou Catering Co., Ltd.
Hongbin Building has an area of 2,000 square meters, with two single rooms on the first floor: stars and moons; Six single rooms on the second floor: Hongye, Cooper, Youlan, Dangui, Cuizhu Hibiscus; Eight single rooms on three floors: lily, ginkgo, tang, pomegranate, rhododendron, spruce, winter plum, camellia. The building is divided into three floors, each floor has a scattered hall, which can accommodate 660 people at the same time. After the newly renovated banquet hall, the banquet hall is magnificent, and the single rooms have a unique style and outstanding national characteristics. At present, the reputation of Hongbin Building is getting bigger and bigger, and the economic benefits have hit a record high in the past few years. In 2003, it was awarded the title of National Special Hotel by the Ministry of Domestic Trade and successively won the National Policy Implementation Award, the Capital Spiritual Civilization Award, the Tourism Bureau Best Flavor Meal Award, the Beijing Halal Competition Group Gold Award, and the Health A-class Unit.
Hongbinlou Restaurant has 110 employees. Today, Hongbin Building has a strong technical force, with 15 senior technicians and technicians. There are hundreds of dishes at Hongbinlou Restaurant. The cooking methods are most famous for steaking, single, roasting, stewing, braising, stewing, and frying. The dishes have pure taste, pay attention to nutrition and have a beautiful appearance. The texture is crisp, crisp, soft and tender. Its "chicken shark fin", "thick soup shark fin", "coriander bursting dan", "sand pot sheep's head", "white bungee fish cubes", "two eat prawns", "braised hoof tendons", "braised beef tail", "corn fully braised", "roasted lamb's loin", "roasted hoof emperor", "grilled camel palm" and other valuable products. Beijing-style shabu lamb, halal roast duck and swallow wing mats are popular among the population, and the fresh seafood of the river is unique. Hongbinlou Restaurant's halal tangyuan and halal mooncakes enrich the festival market.
As a "Chinese time-honored brand", Hongbinlou Restaurant has received domestic and foreign VIPs for many times. Liu Shaoqi, Zhou Enlai, Zhu De, Chen Yi, He Long, Peng Dehuai, Guo Moruo, Li Xiannian, Wanli, Han Nianlong, Tian Jiyun, Panchen Master, Rong Yiren, Wang Guangying, Timur and other national leaders, as well as British Prime Minister Heath, Iranian President Khamenei, Indonesian President Wahid, Malaysian Prime Minister Mahathir, Morocco, Pakistan, Tanzania, Tunisia, Belgium, Italy, Norway, Kazakhstan, Kuwait, Jordan, Iraq and other ambassadors, important guests at the speaker level.
Per capita consumption: 95 yuan
Signature dishes: roast duck, chicken minced shark fin, braised beef tail, braised hoof tendons, sand pot sheep's head
Address: No. 11 Exhibition Hall Road, Xicheng District
Donglaishun Restaurant
Donglaishun improved the utensils of shabu lamb, and became the crown of shabu lamb in Beijing with the unique features of fine material selection, fine processing, full condiments, and strong firepower.
Founded: 1903
Donglaishun Restaurant is a historical restaurant with a high reputation among the long-established restaurants in Beijing. In the past 100 years, as an important branch of Jinghua cuisine, Donglaishun halal cuisine has been established, developed and continuously enriched, and has made contributions to promoting the Chinese national food culture, continuing, innovating and developing Jinghua cuisine, and has had an impact, and has been respected by its predecessors and favored by the majority of customers.
In the nearly half century before the founding of New China, the history of entrepreneurship and development of Donglaishun can be seen as a microcosm of the development and evolution of Beijing's modern national catering industry in a sense. At the beginning of the last century, the Qing government implemented the New Deal and opened the market. In 1903, with the emergence of the earliest and most famous Dong'an Market in Beijing, the Founder of Donglaishun Restaurant, Ding Deshan Brothers, pushed a cart, brought a wooden case and several benches to the north gate of Dong'an Market, set up a stall to sell halal snacks bean juice and grilled cakes, and took the first step of arduous pioneering. A few years later, the Ding brothers set up a shop, and "Donglaishun" got its name. The name of the shop was first called "Donglaishun Porridge Shop", the scale is not large, just a small wooden shed, the business varieties are bean juice, miscellaneous noodles, pies, haggis. In 1912, the Dongan Market caught fire and the wooden shed was burned. After the reconstruction of the market, Ding Deshan built three tile houses in the original place, changed the signboard to "Donglaishun Mutton Restaurant", and began to operate shabu-shabu. Ding Deshan was born in poverty, and when he set up a stall to start a business, he earned money with strength, and he did not lose his diligence and frugal nature after starting a business, and he still operated hard. Because he was honest and honest, paying attention to authenticity, and good at learning and borrowing from others' business methods and production skills, within a few years, Donglaishun's shabu lamb was on a par with the "Zhengyang Lou" that was famous in Beijing at that time. In the 1920s, Donglaishun improved the hot pot and other utensils of shabu lamb, and became the crown of shabu lamb in Beijing with the unique features of fine selection, fine processing, full condiments, and strong firepower. Since then, Donglai has been unable to receive anything, not only building high-rise elegant rooms, but also expanding the variety of business, forming a halal series of dishes that integrate explosion, roasting, stir-frying and shabu-shabu, which is unique in the capital city of Sichuan, Lu, Hunan and Cantonese cuisines, and has become a famous long-established brand in Beijing. Although in the nearly half century before liberation, due to frequent wars and social unrest, Donglaishun also experienced hardships and rose and fell several times, but its operating performance has always ranked first in the beijing catering industry.
Donglai Shun shabu lamb can be exquisite. After the sheep are slaughtered, they are iced before being thinly sliced by a meat cutter. The meat is cut, neither cut nor sawed, but pulled back and forth with a crescent-shaped knife. Donglaishun's meat cutting master can cut out 40 to 50 pieces of meat that are six inches long and one and a half inches wide in a pound of meat, and can cut into slices as thin as paper, uniform as crystals, as neat as lines, and like flowers. The lamb slices are cut and placed in the blue and white plate, and through the meat slices, you can faintly see the pattern on the plate.
Good seasoning is required for shabu lamb. Donglaishun's spices include sesame paste, rice wine, soy sauce tofu, pickled leek flowers, soy sauce, chili oil, shrimp oil, rice vinegar, green onion, coriander and so on. These spices are placed in small bowls and can be eaten according to each person's preference.
Average consumption: 70 yuan
Signature dishes: Shabu lamb slices, hand-cut lamb, fat beef, braised beef tail, coriander burst dan
Donglaishun Restaurant Main Branch Address:
Donglaishun Restaurant (Xizhimen): 3rd Floor, Block D, Chengming Building, No. 2, Xizhimennei South Street, Xicheng District
Donglaishun Restaurant (Xinjiekou Store): No. 99, Xinjiekou North Street, Xicheng District
Donglaishun Restaurant (Qianmen Street Store): No. 143 Qianmen Street, Dongcheng District
Donglaishun Restaurant (Dashilan Shop): 2nd floor of Jilong Old Fence Mall, No. 7 Dashilan, Xicheng District
Donglaishun Restaurant (Niujie Store): No. 63, Guang'anmennei Street, Xicheng District
White Quill Old Horn
Bai Kui's roast lamb and roast lamb noodles are still traditional crafts of the family secret recipe, maintaining the traditional flavor, which can be described as a hundred years of unbroken, a hundred eating tireless, old Beijing loves to eat this bite.
Founded: 1780
Located in Longfu Square, Bai Kui Lao No. Restaurant, on the basis of inheriting the traditional roast lamb and other varieties of continuous innovation and development, the chef runs northwest, down the jiangnan, picks bafang famous dishes, and gathers nearly 200 kinds of halal dishes in the north and south to entertain Chinese and foreign diners.
Bai Kui Restaurant pioneered the sale of river fresh seafood halal dishes. Special Jiangsu green river fresh raw materials, cooked by young culinary master Guo Chaoyan. Specially selected wild mandarin fish, less bone spines, white and tender, its sexual taste, sweet, flat. Replenish qi and blood, benefit the spleen and stomach, and are good food therapy for people with deficiency. The "squirrel mandarin fish" prepared by the magic hand, golden in color, head and tail, taste a basket, the outside is burnt and tender, the flavor is delicious, and it is particularly popular, and is now the chief dish in the Baikui Halal Banquet. There are also "Taihu Lake Two Fresh", "Silver Fish Hibiscus Soup", "White Fruit Shrimp Balls", "Stir-fried Shrimp", "Grilled Sea Cucumber with Green Onion", "Bad Boiled Fish Fillet" with fragrant teeth and cheeks, "Safflower Shark Fin" with soft glutinous flavor, "Roast Duck" with puff pastry and "Eight Treasure Stuffed Oxtail", etc., all of which are new halal dishes with new flavors.
The famous dishes of the Northwest cooking technique are: five-flavor golden sand, crisp and delicious "golden sand leg of lamb", and steak dishes are soft and fragrant "chrysanthemum sheep's head", "red oil flower belly", "Mongolian barbecue", "abalone sauce camel palm" and "spicy lamb chop". There are also Western-style "fork grilled eels" and Chinese Western-style "hot pot shabu-shabu", which are unique. Nowadays, Bai Kui's roast lamb and roast lamb noodles are still traditional crafts of family secret recipes, maintaining the traditional flavor, which can be described as a hundred years of unbroken, tireless, old Beijing loves to eat this bite. It is particularly worth mentioning that in the various banquets held in Baikui, the small and exquisite old Beijing-style snacks are interspersed with dishes and brought to the table to adjust the taste and balance nutrition.
Per capita consumption: 30 yuan
Recommended dishes: sugar roast, roast lamb, pea yellow, noodle tea, door nail meat cake, haggis soup, fried belly, fried cake, cream fried cake, sugar roll fruit
Bai Kui Old Restaurant (Longfu Square Main Store): No. 1, Front Street, Longfu Square, Dongcheng District
Bai Kui Old Restaurant (Annei Store): No. 159, Andingmennei Street, Dongcheng District
Bai Kui Old Restaurant (Wide Street Store): No. 158, Jiaodaokou South Street, Dongcheng District
Cheap Shop
The earliest of the Roast Duck shops in Beijing is The Cheap Shop. The roast duck is crispy on the outside and tender on the inside, and the taste is delicious, and it enjoys a high reputation.
Founded: The fourteenth year of Yongle in the Ming Dynasty (1416 AD), which has a history of nearly 600 years.
Cheap Fang Roast Duck Restaurant is a famous "Chinese time-honored brand" restaurant in Beijing, founded in the fourteenth year of Yongle in the Ming Dynasty (1416 AD), and has a history of nearly 600 years. In 2001, it passed the ISO9001 international quality system certification, and is now a national special grade restaurant.
The name of "Cheap Fang" embodies the business philosophy of "cheap people, value for money", and has formed the characteristics of dishes based on roast duck in the oven and Lu cuisine. The roast duck is crispy on the outside and tender on the inside, and the taste is delicious, and it enjoys a high reputation. Because the roast duck in the oven does not see an open flame during the roasting process, it is called "green roast duck" by modern people. In recent years, on the basis of adhering to the traditional craftsmanship, cheap shop roast duck shop has innovatively launched 10 signature dishes such as "Flower Crisp", "Vegetable Crisp" patented roast duck and "Joke Three Kingdoms" full duck table, and re-excavated and sorted out 10 signature dishes such as roasted duck in the oven, brine duck liver, mustard duck palm, roasted sea cucumber with green onion, wine fragrant duck heart, dry roasted four vegetarian, crispy crucian carp, bad fish fillet, dragon juice fish maw, mullet egg soup, etc., which are well received by consumers.
Nowadays, with the cultural heritage accumulated over 600 years, CheapFang adheres to the business purpose of "revitalizing China's time-honored brand and creating a boutique cheap shop", and follows the quality policy of "first-class service - a little more careful, quality assurance - a little more assured, clean and hygienic - a little more careful, value for money - a little more dedicated", and constantly moves towards a higher goal.
The name of the shop has a history.
In 1552 (the 30th year of Ming Jiajing), Yang Jisheng (Zi Zhongfang, Jiaoshan), who was then a soldier and lived in Dazhiqiao outside Xuanwu Gate, severely impeached Yan Song for adultery, but was framed by Yan Song. Descending to the north, the heart is bitter, hungry, and comes to the caishikou rice market hutong.
Suddenly smelling the aroma overflowing, see a small shop, push the door in, the store is not big, but it is quiet and elegant, the guests are full of halls, so they pick up the table and sit down, order the roast duck and some wine dishes, feast, and throw a bored and unhappy early to the cloud of nine. There were also those who recognized him, and knew that he was a patriotic and famous general, so they reported it to the shopkeeper. The shopkeeper personally poured wine for the duck, showing a look of admiration, so he began to talk. Knowing that this shop is called Cheap Shop, and seeing the hospitality, sighing to "This shop is really a cheap person, great value for money"! shouted "Take the pen, take the pen quickly"! Pen, ink, paper, Yan arrived early, Yang Jisheng swooped down and waved three big words "Cheap Fang", everyone shouted good.
Since then, Yang Jisheng and various ministers have frequently patronized, and cheap shops have also become famous.
Per capita consumption: 120 yuan
Recommended dishes: roast duck, mustard duck palm, vegetable crispy roast duck, brine duck liver, dry roast duck four treasures, floral crispy roast duck, iron yam roasted sea cucumber, dried croquettes
Main Branch Address of Cheap Place:
Cheap Fang Roast Duck Shop (HadeMen): 4th Floor, Guorui City, No. 18 Chongwenmenwai Street, Dongcheng District
Cheap Fang Roast Duck Shop (Fresh Fish Mouth Shop): A long-established restaurant street on the east side of Qianmen Street in Dongcheng District
Cheap Shop (Colorful City Store): 4th Floor, China Resources Colorful City Shopping Center, No. 68 Qinghe Middle Street, Haidian District
All are a roasted wheat restaurant
In the past three hundred years of operation, Duyi is not only famous for the plaque given by the Qianlong Emperor, but also has the skill of "all burning wheat" to attract guests from all over the world.
Founded: Qianlong 3rd year of the Qing Dynasty (1738 AD)
Founded in the third year of the Qianlong Dynasty (1738 AD), duyi roasted wheat restaurant was one of the first batch of "Chinese time-honored brands" recognized by the Ministry of Commerce of China.
According to legend, in the seventeenth year of Qianlong (1752 AD), Chinese New Year's Eve, the Qianlong Emperor went to Tongzhou Weifu for a private visit, returning to the palace through Qianmen Street, hungry and thirsty in his stomach, at this time all the shops were closed, but Wang Ji liquor shop was still in charge of the lamp, Qianlong took his entourage into the store to eat, because the wine was mellow and vegetables, he was very happy. When he heard the treasurer say that this shop did not have a name, the Qianlong Emperor sighed: "At this time, you are the only one in Kyoto, let's call it 'all one place'!" After returning to the palace, Qianlong wrote "All in One Place" and sent someone to refine it into a head plaque and send it to the shop by the eunuch. The Son of Heaven came to drive and gave plaques, all of which were greatly famous, and since then celebrities and dignitaries and officials have come to feast, and business has become increasingly prosperous.
In the past three hundred years of operation, Duyi is not only famous for the plaque given by the Qianlong Emperor, but also has the skill of "Duyi Burnt Wheat" to attract guests from all over the world, and has also crossed the East Fusang and taught it in Japan. In 1989, "Duyi Roasted Wheat" won the "Golden Tripod Award", the highest award of the Ministry of Commerce; In 2000, it was recognized as a "Chinese famous snack", and in 2008, "Duyi Roasted Wheat Making Technique" was included in the national intangible heritage list.
Per capita consumption: 55 yuan
Recommended dishes: three fresh roasted wheat, Qianlong cabbage, pork roast wheat, seafood roast sale, crab yellow roast sale, vegetarian stuffed roast wheat, fried liver, lamb roast wheat, pork scallion roasted sale
A roasted wheat restaurant (Qianmen Store): No. 38 Qianmen Street, Dongcheng District
A roasted wheat restaurant (Fangzhuang store): Building 15, Fangzhuang Fangchengyuan Food Street, No. 1-6 Pufang Road, Fengtai District
A roasted wheat restaurant (Yongding store): No. 15, Zhongli, East Street, Yongdingmennei, Dongcheng District
Emei Restaurant
As the first Sichuan cuisine long-established Restaurant in Beijing, Emei Restaurant has won the world with a dish for more than 50 years - an extraordinary but ordinary Kung Pao chicken cube.
Founded: 1950
Opened in 1950, Emei Restaurant was the first long-established restaurant in Beijing to deal in Sichuan cuisine. At present, in addition to the main Sichuan cuisine, there are also some Cantonese cuisine and seafood dishes. Emei Restaurant has an elegant dining environment, a three-story building structure of 2,000 square meters, and the takeaway window in front of the store is dedicated to selling cooked food from Emei Restaurant; The hall on the first floor is mainly scattered seats, facing the public consumption, operating affordable Sichuan cuisine, various snacks and dishes on the basis of Sichuan flavor, and paying more attention to the taste characteristics suitable for northerners; The second floor is scattered scattered in vines, small ponds, autumn hedges, quiet and pleasant, the second and third floors are mainly characteristic elegant rooms, named after Sichuan scenic spots, Sichuan style, Sichuan rhyme is rich, operating fine Sichuan cuisine, Cantonese cuisine, to host high-end banquets.
Emei Restaurant has a long reputation in Beijing, one is that it is the first Sichuan restaurant in Beijing; Second, Wu Yusheng, a master of National Treasure Sichuan cuisine, has been cooking here for 60 years, and his "Emei Pie Sichuan Cuisine" has long been famous in Beijing and is sought after by customers. The main feature of the "Emei Pai Sichuan Cuisine" dish is that it is based on the local traditional methods of Sichuan and the adaptation of innovative Sichuan cuisine according to the food customs and taste needs of Beijingers. The dishes are delicate and elegant, and are known for their taste. Famous dishes are represented by yellow stewed shark fin, watercress prawns, home-cooked sea cucumbers, and grilled eels with garlic. The home-style series is also based on boiled water and spicy. The most representative of Emei Restaurant is "Gongbao Chicken Cube", a dish famous in the world.
Per capita consumption: 60 yuan
Recommended dishes: diced kung pao chicken, camphor tea roast duck, Sanzhen diving tofu, thousand pieces of meat, red grilled shark fin, Emei old jar
Huatian Emei Restaurant (Di'anmen Store): No. 155, Di'anmenwai Street, Xicheng District
Huatian Emei Restaurant (Tuanjie Lake Store): No. 2 Shangsi Road, North Exit of Tuanjie Lake, Chaoyang District
Gokokuji Snacks
Huguosi snacks are one of the representatives of beijing's local snacks, known for their rich variety, outstanding characteristics, and profound historical and cultural heritage.
Founded: 1956
Huguosi snacks are one of the representatives of beijing's local snacks, known for their rich variety, outstanding characteristics, and profound historical and cultural heritage. There are more than 80 kinds of snack varieties, including Aiwowo, Donkey Roll, Pea Yellow, Elephant Nose Cake, Steamed Twist Flower, Hemp Ball, Jiaoquan, Noodle Tea, Offal Soup, Bean Juice, etc., which gather the essence of Beijing-style snacks, which are deeply loved by guests in Beijing and all over the country and praised by foreign friends. In the spring of 1999, four chefs of Gokokuji Snacks went to Singapore to participate in the "Spring to the River to Welcome the New Year" activity, exquisite snacks were not only praised by Singaporean citizens, but also Singapore Prime Minister Wu Zuodong immediately booked 100 donkey rolls to send to the state banquet after participating in the event, and exquisite snacks have been on the "Hall of Elegance". In November 2004, the Snack Division of Huguosi Temple sent chefs to Macao to participate in the "Macao Fourth Cuisine Festival", and his exquisite snack skills and delicious Beijing snacks were widely loved and praised by Macao citizens.
In order to further display the snack culture, so that Chinese and foreign guests can taste the flavor characteristics of snacks and appreciate the old Beijing style, the Chinese time-honored Huguosi Snack Bar has carefully developed and excavated innovation on the basis of inheriting traditional Beijing snacks, and has created a "snack banquet" with its exquisite snack making skills and meticulous banquet design concept, and exclusively created a "snack banquet" that integrates snack products and halal specialties in one banquet. The "Snack Feast" is famous for its variety and unique banquet style. During the meal, Ai wo wo, donkey rolling, pea yellow, elephant nose cake and other flavor snacks, fine selection of ingredients, beautiful shape, a variety of techniques, steaming, frying, boiling, branding, or soft or crisp, or salty or sweet, adhering to the essence of the Beijing court and folk snacks for hundreds of years. At the same time, the "Snack Banquet" pays attention to the combination of meat and vegetarian food, reasonable nutrition, and selects banquet dishes with halal diet characteristics such as Coriander Burst Dan, Braised Beef Tail, and Its Honey. The whole set of banquets is very characteristic of Beijing's local flavor and rich cultural heritage, and has won the title of "Beijing Fine Banquet", which is loved by celebrities and citizens in Beijing, and has become a wonderful flower in the food industry of Beijing.
Per capita consumption: 40 yuan
Recommended snacks: boiled and roasted, Ai wo wo, donkey rolling, steamed bun twist, hemp ball, scorched circle, noodle tea, offal soup
Huguosi Snack Shop: No. 93, Huguosi Street, Xicheng District
Huguosi Snack North Laishun Store: No. 151 Xinnan Street, Xicheng District
Huguosi Snack Yuebei Branch: 11th floor, Yuetan North Street, Xicheng District
Huguosi Snack Shuguang Restaurant: No. 109, Xisi South Street
Hou DeFu Restaurant
Hou Defu Restaurant has a century-old Chinese time-honored brand, dealing in Henan guanfu cuisine with great cultural characteristics of the Central Plains and "a must in the Central Plains" - Luoyang water mat.
Founded: 1902
The history of Hou Defu Restaurant dates back to the twenty-eighth year of Qing Guangxu, that is, 1902. At that time, a master named Chen Liantang opened a restaurant specializing in Henan Guanfu cuisine on the east side of the Jinyang Guild Hall north of Dashilar Road in Qianmen, taking the name Hou Defu, which means "loyal and virtuous, gathering blessings".
"Hou De Fu Restaurant" is mainly based on Yu cuisine, and is most famous for its official cuisine. Dishes such as "Tian Dan Fu Qi" are not only outstanding but also have allusions, "Tian Dan Fu Qi" is a dish created to commemorate Qi's defeat of Tian Dan and the Yan Kingdom to regain Qi, while the traditional famous dishes include iron pot eggs, sweet and sour tile fish baked noodles, honey gourd and so on. Therefore, many celebrity inkers have visited the door. On March 24, 1913, Mr. Lu Xun was invited by a friend to a banquet at the Hou De Fu Restaurant; In the 1960s and 1970s, state leaders often hosted Japanese guests here. Liu Bingsen, Li Kuchan, Fan Zeng and other masters of calligraphy and painting have left ink treasures here.
Per capita consumption: 56 yuan
Recommended dishes: Peony swallow dish, roasted skin elbow, iron pot egg, sweet and sour tile fish baked noodles, honey gourd, purple gas Donglai
Address: No. 262, Deshengmennei Street, Xicheng District (North side of Changqiao Intersection)