In the 28th year of Guangxu's reign, Dongxing Tower officially opened in Beijing. All the big officials in the Qing Dynasty came here to rest, have tea and meals. After entering the Republic of China, it served many warlords and politicians. After liberation, it became a gathering place for literati and poets. The flavor of Dongxinglou belongs to Jiaodong cuisine, which is characterized by clear, red, fresh, tender, oily but not greasy. Today's Dongxing Building, from the decoration style to the color of the dishes, from the business philosophy to the food culture, everywhere reflects the boldness and boldness of the first eight buildings in Beijing. Based on the long-term, pursue excellence, build brand, and always innovate. The new Dongxing Building will bring you a more brilliant tomorrow with its century-old vicissitudes.

Dongxinglou Restaurant (referred to as Dongxinglou) opened in 1902 (the 28th year of the reign of Emperor Guangxu of the Qing Dynasty). The original site is on the north side of Dong'anmen Street, with Donghuamen, Nanchizi, and Beichizi to the west and Wangfujing to the east. Although it is located in a bustling business district, it is quite quiet. It can be said to be a rare treasure land for restaurants in Beijing. At the beginning, there were two owners of Dongxinglou Restaurant, one was named He and the other was Liu. The Liu family were officials in charge of books in the Qing Palace and were known as "Book Liu". The Liu family was also a famous rich man at that time, and had opened a pawn shop and a bank account. , silk and satin shop, sedan chair shop, spice shop, etc. They asked Shao Yingchen and An Shutang to be managers and take charge of business operations. Shao Yingchen is old, and An Shutang is actually in charge.

Dongxing Building covers an area of ??more than 5,000 square meters. It was originally planned to build a building, because the neighbors are the residences of some big bureaucrats, and the building was not allowed to be built. At that time, those who could dine here were naturally the high-ranking officials and noblemen of the upper class of the Qing Dynasty, and they were all honored to be able to entertain guests in Dongxing Tower when they were dealing with important matters. For this reason, Dongxing Building is listed as the first of the "Eight Buildings". The flavored dishes operated by Dongxinglou belong to the Jiaodong cuisine of Shandong Province, which are characterized by being clear, vegetarian, fresh and tender, oily but not greasy. Both southerners and northerners love to eat it, and even some foreigners come here because of it. When the business was booming, the annual profit was about 50,000 taels of silver. Dongxinglou is famous for its four key points: "fine selection of ingredients", "fine production", "high quality" and "good service". The training of service staff is even more stringent, and they are required to make customers happy and satisfied.

In 1932, after An Shutang, the shopkeeper of Dongxing Tower, died of illness, his eldest son An Yaodong became the shopkeeper of Dongxing Tower. An Yaodong once worked as an apprentice in Dongxing Building and knew some cooking knowledge and restaurant business, but he was idle and idle, contrary to his father's style, and spent a lot of money. Dongxing Tower declined as a result. In September 1944, Dongxing Tower announced its closure.

In August 1983, Dongxing Tower, which had been dormant for 40 years, opened at its new location inside Dongzhimen. The old plaque with the three words "Dongxing Tower" engraved on it was hung again. The original restaurant technician Qu Yougong, service staff Wang Baowen, Wang Huibin and other chefs were invited to serve as technical guidance. Special chef Zang Weiduo was also invited back from Cuihualou Restaurant to take charge of the stove and lead his apprentices, making the traditional flavor of the old Dongxinglou famous dishes It was quickly restored. The restaurant has strong technical force and has many super cooks, pastry chefs, and waiters. Its representative dishes include: swallow-tail shark fin, cloud-sliced ??bear paw, braised prawns, red-braised shark fin, braised sea cucumber with green onions, three fresh fish maw, and pot dumplings. Abalone box, braised duck with four treasures, carp with sauce, fried chicken with sauce, live fish with vinegar and pepper, fried mandarin fish, braised mullet eggs, hibiscus scallops, nine-turn fat sausage, dry-roasted winter bamboo shoots, etc. In the first Beijing Culinary Technology Grand Prix in 1988, Wei Laiping, a second-level chef at Dongxinglou, won the first prize for his "dry-fried pork strips" made from ordinary pork.