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 old Beijing.

Huaiyangchun Hotel was founded by Mr. Xia Wanrong, a native of Huai 'an, Jiangsu Province, in the early years of the Republic of China. It was first located in the south of Chang 'an Avenue in Xidan. The restaurant operated authentic Huaiyang cuisine and became one of the "Eight Da Chun" famous in Beijing at that time. In 1987, Huaiyangchun Time-honored Hotel was rebuilt and restored with the support of Beijing Xicheng District Government. In 1994, Huaiyangchun Hotel was named "Beijing Huaiyang Cuisine Flavor Leading Enterprise" by Beijing Tourism Bureau and Beijing Catering Corporation.

Huaiyangchun Hotel is simple and elegant in architectural decoration, and can undertake "wedding banquet", "birthday banquet" and business banquet of various specifications and grades. Famous banquets include "The First Banquet of the Founding of the People's Republic of China", "Huaiyang Three-headed Fish", "Mei San Banquet", "Lianghuai Long Fish Banquet" and "Whole Eel Banquet".