Address: No.58 Nanlishi Road, Xicheng District

Special dishes: Luoyang Water Mat, 460 yuan Iron Pot Egg 30-40 yuan Sweet and Sour Tile Fish Roasted Noodles, 38 Specially Roasted Skin Elbow, 80 Danfuqi (including table dishes), Chicken Oil and Bean Paste Golden Cake/KOOC-0/5 yuan/KOOC-0/0 Melon, etc.

Reservation telephone number: 68028 180

Historical background: China's time-honored brand, a century-old shop, operates Henan official dishes with rich cultural characteristics of the Central Plains and Luoyang water mat, a "unique skill in the Central Plains". Henan cuisine is good at using allusions, all dishes should be classic, and allusions are used to metaphor history, such as worrying about dry skin elbows, restoring farmland, and Sima Huaifu chicken. Houdefu's rich food culture is unique. The original meaning of Houdefu font size is "loyalty to the monarch and joy, only then can you get the blessing". People go to Houdefu to hold a banquet to show that "loyal ministers are blessed".

Houdefu Restaurant 1902 was founded by Chen, a native of Qixian County, Henan Province, and its original site was Dashilan, Qianmen. Houdefu moved from Qianmen to Sanlihe Street outside Fuxingmen on 1962, and reopened at the present site at the end of 1988.

Chen used to be a chef in Beijing Tongrentang. He was good at cooking. His ancestors were famous for their "iron pot eggs". At the beginning of the establishment of Houdefu, Yuan Shikai was regarded as a signboard for Henan (Xiangcheng) people to create public opinion. At that time, Houdefu became a gathering place for dignitaries and economic people in Beijing, with booming business, abundant funds and famous chefs, and became one of the most famous restaurants in Beijing at that time. Soon, Houdefu opened semicolons in Shanghai, Tianjin, Shenyang, Qingdao, Nanjing, Xi and Chengdu, and Houdefu became an inter-provincial enterprise. In the history of the catering industry in China, Houdefu is known as the largest restaurant with the largest number of branches and the "national restaurant".

Hou Defu's palace dishes and dishes are quite distinctive in color, fragrance and shape, and are quite famous in Beijing. The Luoyang water mat he manages has been circulated in the Central Plains for more than 1000 years. The water mat takes stewing as the basic cooking technique, and pays attention to eating a dish instead of a tableware, such as flowing water, so it is called "water mat". The taste of water mat is mainly hot and sour, and the dishes in the mat are rich in materials, paying attention to color and taste collocation. The banquet includes 24 dishes, 8 cold dishes and 4 hot dishes, each of which is a main course and two Chinese dishes. It was said that the belt was taken to court, and finally there was a bowl of egg soup for guests. The most distinctive water mat dishes are Luoyang swallow, Luoyang sea cucumber, fried meatballs in sour soup, paste noodles and so on.

Houdefu Restaurant has a business area of more than 65,438+0,000 square meters, and there are 8 elegant rooms with different styles, which are suitable for family gatherings and business negotiations. It can accommodate 300 people at the same time.