No.32, Zaoying Beili, Maizidian, Chaoyang District

Tel: 6502 1568

State banquet dishes are very suitable for entertaining distinguished guests. The dishes are exquisite and exquisite, and the small room with bamboo curtains is best for chatting with guests.

Red chicken

Opposite to Jingxin Building, Sanyuan Bridge, Chaoyang District

Tel: 64683336-3678

Shanghai "Red Chicken" is the only branch in Beijing. Skating delivery service, seafood supermarket and "Happy Eating" performance in the store are all not available in other restaurants in Beijing, not to mention the fresh seafood here.

Xinqiao restaurant Tanggong seafood restaurant

Third Floor, Xinqiao Hotel, No.2 Dongjiaomin Lane

Tel: 65 129603

Shandong cuisine

Fengzeyuan hotel

No.83 zhushikou West Street (zhushikou Road 105)

Tel: 63032828

This is a place where celebrities gather, and all kinds of famous cars often stop in front of small buildings with unique styles. Fengzeyuan is the most upscale Shandong cuisine restaurant in Beijing. The soup it cooks is a must. They specially prepared clear soup and milk soup, which are necessary accessories for cooking many dishes. Clear soup is clear and fresh, while milk soup is white and mellow. Recommended dishes: silver coil, fish with Chinese sauerkraut.

Tongheju

Inside Guiyang Hotel, No.78 Yuetan South Street

Tel: 685229 17

The first time I went to Tongheju was the Mid-Autumn Festival last year, and I still remember the "air ball" here. First, the food looks like a full moon, and second, it tastes exquisite and unique. It is said that the Japanese Emperor especially likes to eat the "air balls" here and sent special planes to thermos flask for many times. The plane arrived in Japan as a royal banquet.

Sichuan cuisine

Zhuyuanzui Yang Xuan Hotel

No.24 Xiaoshiqiao, Old Gulou Street, Xicheng District

Tel: 64092229-242

Here is the best kung pao chicken in Beijing, which is made of bamboo tubes. After serving, the fragrance is overflowing, and the faint bamboo fragrance is inside. In addition, the restaurant is decorated classically and elegantly, surrounded by green trees, and there are not many customers in the restaurant, which is very quiet, so it is very suitable for inviting a few friends to chat here.

Da Qiao boiled fish

Next to Chongqing Hotel, Guangximen Beili 14

Tel: 64204776

The most authentic boiled fish in Beijing is fresh, tender, spicy and delicious, with endless aftertaste, until the lips are crisp and completely unconscious. In addition, the side dishes also have their own characteristics, and the place is not big, but every day, diners are like a tide, and they need to wait for each other to taste, but everyone has no complaints, which shows their charm.

Xianglaokan

Southeast of Sun Palace, North Third Ring Road, Xibahe, Chaoyang District 100 m

Tel: 64263398 64202209

The decoration of the restaurant has a strong local flavor of western Sichuan. Sesame sauce and naked oats are refreshing and delicious, and spicy fish is spicy and delicious, absolutely delicious!

Dabu Tianfu gourmet (old shop)

Xicheng district erqi juchang road south exit/entrance

Tel: 680 1964 1

Jiangsu and Zhejiang cuisine

Louwailou restaurant

No.71Chaoyangmen North Street, Dongcheng District

Tel: 6407 1680

Everyone who has been to Hangzhou knows the West Lake vinegar fish in Louwailou, but few people know that Louwailou has a branch in Beijing. It is still the West Lake vinegar fish, still sweet and sour, but it still makes the taste of the West Lake in Beijing, which is fascinating.

Kong Yiji

South Bank of Houhai, Shichahai, Xicheng District

Tel: 66 1849 17.

A pot of aged yellow rice wine, a dish of "smelly and fragrant" fried stinky tofu, a small bowl of Yangchun noodles sprinkled with chopped green onion, accompanied by the moisture in the bamboo forest and Houhai outside the window, can make you feel like you are in Shaoxing in one minute. The dishes that must be ordered every time are dried eel, sauced duck, fennel beans, fried stinky tofu, salted egg yolk pumpkin, salted fish patties, fried river shrimp and West Lake water shield soup. ...

Xinkaiyuan Hotel Hangzhou

Fucheng Road 1 1 1 (No.336 Dinghui Temple)

Tel: 88 1 16652

Authentic hangzhou dishes has a light taste. I recommend the egg yolk hoof here, which is tender and delicious and melts in the mouth. All kinds of sweet soups here are also worth tasting, such as tremella and jujube soup, which is very refreshing.

Taikoo Shing Seafood Restaurant, No.40 North Third Ring Road (North Third Ring Hangzhou Food Shop)

Tel: 8208 10 10

"Eleventh" is the season of sweet-scented osmanthus fragrance. Taikoo Shing is recommended not because the seafood here is so authentic, but because the sweet and moist sweet osmanthus taro paste, a traditional dessert in Hangzhou, is full of fragrance.

Lulu Restaurant No.5, West Dawang Road North (1 12 Road Hongmiao)

Tel: 65930442

Vegetarian food/vegetables

Jingxinlian

Inside the Federation of Literary and Art Circles in the northeast corner of Changhong Bridge

Every time I go to Wutai Mountain in Shanxi, I always like to sit in Jingxinlian, eat vegetarian soup and have a cup of green tea surrounded by cigarettes in the temple. A few days ago, I found that Jingxinlian Changhong Bridge Branch still maintained that rare silence, which is unimaginable in other restaurants in Beijing. I recommend trying the plain beer there, which tastes unique.

Kutokuhayashi vegetarian restaurant

No.0/58, Qianmen South Street, Chongwen District, Beijing

Tel: 65 1 12542

As soon as I get to Kutokuhayashi, my impetuous heart will be much quieter. The antique hall is decorated with Buddhist murals, which is elegant and dignified. The dishes are mainly Yangzhou-style, with fine workmanship. The recommended dishes are Gongde tofu and vegetarian steamed stuffed bun, which are light and delicious.

Green Shi Tian restaurant

No.57, dengshikou Street, Dongcheng District, Beijing.

Tel: 65242476

Different from "temple vegetarian diet", green solar eclipse belongs to "court vegetarian diet". The layout of the restaurant is also unique. The first floor is a small supermarket specializing in vegetarian raw materials and semi-finished products, and the second floor is a restaurant. Green Shi Tian is good at matching meat and vegetables. The recommended dishes are Shi Tian sauce duck, Dongpo elbow, braised lion head, beggar chicken and juicy steak.

Ganoderma vegetarian restaurant

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

Tel: 62029892; 62033976

Foreign food

Anni restaurant

South of Chaoyang park west gate

Tel: 659 1 193 1

A restaurant with a family atmosphere, where you can not only eat very authentic western food, but also parents with children can let their children make Italian pizza by themselves.

Hidden spring (Japanese food)

Floor 2, Block C, He Qiao Building, No.8 Guanghua Road, Chaoyang District

Tel: 658 13939

The rainbow roll (sashimi sushi) here is absolutely classic. Soft fragrant rice and avocado set off the freshness of six kinds of fish, which lingered for a long time after being imported. Cooking fish heads is also a must for every meal. It is cooked with a particularly sweet juice, which is full of color, flavor and taste.

Fulou (French Cuisine) Longbo Plaza, No.0/6, Dongsanhuan North Road, Chaoyang District

Tel: 65955 139

Fulou can be said to be the most authentic French restaurant in Beijing, with reasonable price and rich varieties. I recommend the oysters and fish here, which are not only fresh, but also very special.

Try (Italian food)

No. 1 Xingfucun North Street, Chaoyang District

Tel: 84544508

Don't come to this restaurant if you are losing weight. The temptation of dessert here will make you irresistible. The arrangement of the dishes is very artistic, and it is delicious without tasting. Highly recommended: Tiramisu, chocolate Mu Si, roasted eggplant, melon ham and raw beef slices.

Mexican restaurant

Next to Gui You Building.

Tel: 6506396 1

Jingcheng time-honored

Xiaochangchen (Luzhu Huoshao)

Braised fire, referred to as braised fire, is a traditional snack in Beijing. Its main raw materials are pig intestines, pig lungs and dried bean curd, which are pickled in a large pot. Generally, it is necessary to "marinate" from the early morning. At noon, add noodles to the fire and eat them when the fire is soft. Braised pork intestines and lungs must be cleaned, and the fire must be covered. If you can't do the above two things, then either it smells bad or it is cooked by fire and can't be eaten. Like most diets in the north, stews are famous for their strong flavor. In the process of marinating, a lot of seasonings are added. When eating, according to personal taste, put a proper amount of Chili oil, garlic juice, vinegar and coriander.

There are countless restaurants selling braised pork in Beijing, but the most famous one is Xiao Changchen, a century-old shop. Xiao Changchen's earliest business boundary was Nanheng Street outside Xuanwu Gate. Speaking of Xuanwu gate, we have to pull something else. Since the Yongle Uprising in Beijing, it has won the world and is the capital. The capital is divided into inner city and outer city, and the inner city has the Forbidden City. This Xuanwu gate is a gate on the south side of the inner city. It has Zhengyangmen (also called Qianmen) and Chongwen Gate in the east. The ancient army came out of Xuanwu Gate. In the south of Xuanwu Gate, is the famous Caishikou, which is the giving ground of Ming and Qing Dynasties, where the famous Yuan Chonghuan was killed. Further south, you will reach Nanheng Street. Nanheng Street starts from Hufang Bridge in the east and ends in niujie in the west. This is an east-west street, about two or three miles long. Nanheng Street, because of its special location, is close to the inner city and has become a place where the guild halls are concentrated. In the current words, it is the Beijing Office. With the guild hall, there will be a celebrity residence. For example, Zeng Guofan, Kang Youwei, Tan Sitong and other Qing Dynasty celebrities all lived near Nanheng Street. Even the famous Sun Yat-sen once settled in Huguang Guild Hall. With the birth of the Republic of China, the hierarchical system was gradually broken, especially after the founding of New China, Nanheng Street became the settlement of ordinary people. With more people living, the natural catering industry has developed. Xiaochangchen is located in the east of Nanheng Street and Xiaochangchen, which is the famous Baishui Yangtou in Li Ji. In the west of niujie, there are famous rice cakes and money for Muslims to eat. The store is not big, there is a 60-70 square meter. When it comes to the characteristics of Xiao Changchen, it is actually the same as all old brands. First, the materials are exquisite, and first, the workmanship is serious and the quantity is sufficient, so it gradually becomes famous. With more people coming, you can keep making soup. After a long time, there is a pot of old soup left. With this pot of soup stock, business is unparalleled.

While inheriting the tradition, Chen Yutian not only boldly introduced halogen products that had never been used before to enrich the "content" in the soup pot, but also "reformed" the halogen soup that had been made for many years, adding several Chinese herbal medicines to remove fishy smell and enhance flavor, making it more fragrant.

Small intestine, lung head, stomach, pig heart, pig liver, white meat, tofu, fire ... all kinds of halogen products with different textures and tastes "converge" together, plus a pot of delicious halogen soup, which aroused customers' appetite and aroused diners' greed.

In addition to its unique flavor, its performance in the production of snacks in Beijing also makes people linger.

The "opening case" operation of boiling and burning brine makes diners feast for the eyes and their eyes keep "eating".

You won't be surprised if you have witnessed the scene of Chen Yutian's old man busy in front of the marinated soup pot and heard that he picked up the briquettes from the hot stove. In Mr. Chen's view, the boiled brine soup is no different from the cold water just received from the tap water pipe. From time to time, he reached in and fished out all kinds of halogen products in the pot at will. His calm movements and calm manner are amazing.

Brine is placed on the desk, and the cutting method is already in my heart. When it's cooked, the blade falls, and the tofu triangle is given a knife. The small intestine is broken in the pattern, and the lung head is broken in the brain. After a dazzling, all kinds of halogen products have been put in the bowl. Finally, Master Chen scooped up a spoonful of thick brine soup and slowly poured it on the layers of brine, and began to kill his "work". Don't underestimate this soup. Without soup, halogen products can't be tasted, and the taste is too weak. Too much soup will drown the goods and lose the scenery in the bowl.

Beijingers especially like to eat "that mouth" Originally, stew was for the poor to eat and drink, but it was just the one who couldn't control it with his mouth open. Although I moved several times, my regular customers followed Xiao Changchen and ran to Nanheng Street. Mr. Hou, the master of crosstalk, is a frequent visitor here. Because of his frequent patronage, his two sons, Hua Yao Wen Yao, often eat there. Business is booming, so there is a little trouble at home, and we are separated. Several brothers and sisters, plus seven aunts and eight aunts, have also opened several semicolons, but all of them have been in Cheng Nan, such as Hufang Bridge and Yongdingmen. Later, the old city of Cheng Nan was rebuilt and the surrounding areas were demolished. So an alternative appeared among the brothers, ran to the northern city of Huangsi and opened a big shop.

Now Nanhengjie, the dilapidated complex building has become a new apartment, and Xiao Changchen's old name can no longer be found. But in the south and north of the city, its font size can be seen in many places in Beijing. Moreover, with the changes of the times, sausages are also brought forth new ideas, with a new hot pot stew, which is developed from a snack similar to a high-class diet.

Business hours: 10:00- 14:00.

17:00-2 1:00

Passenger capacity: 200 people

Parking spaces: 20

Private rooms: 3 rooms

Branch:

Xi singer Li branch

Address:No. 1 10, Innovation West Lane outside Yongdingmen, Chongwen District.

Tel: 67232902

Business hours: 10:30- 14:30.

16:30-2 1:00

Private room: Yes. The large private room can accommodate 14 people, without room charge or karaoke.

Liuliqiao branch

Address:No. 1 Xizhan South Road, Fengtai District

Tel: 6348 1736

Business hours: 1 1 o'clock -22 o'clock.

Per capita consumption: 30-50 yuan

Recommended: crispy large intestine: 28 yuan, fried fat intestine: 18 yuan, garlic tripe: 36 yuan, stewed assorted hot pot: 1 18 yuan.

Parking spaces: 20

Private rooms: 8 rooms

Business area: 700 square meters (4 large tables and 2 1 small table)

After wonton (wonton)

Business hours: 06:00-22:00

Passenger capacity: 180 people

Parking spaces: 4

Commencement date: 2000 yuan 65438+ 10 month.

Private rooms: 2 rooms

Recommended: stir-fried shrimps: 20 yuan, roasted cabbage with chestnuts: 10 yuan, grilled elbow strips: 16 yuan.

Business area: 300 square meters (12 people and 2 tables; Table for 8 people10; 18 table for four, table for four)

Branch:

Wangfujing branch

Address: Dong 'anmen Street, Wangfujing, Chaoyang District 1 1

Tel: 6525 1892

Business hours: 06:00-0 1:00.

Passenger capacity: 20 people

Per capita consumption: 20 yuan

Longfusi branch

Tel: 64060632

Luoguxiang branch

Tel: 6404202 1

Qingshuiyuan branch

Tel: 64686399

Huaiyangchun (Huaiyangcai)

Huaiyangchun Hotel, located at the intersection of Social Road in Xicheng District, was built and opened in recent years, but Huaiyangchun's name is an old brand 60 years ago, and it is a restaurant familiar to old Beijingers. It was opened by Xia Wanrong from Huai 'an, Jiangsu. At that time, it was located in the south of Chang 'an Street in Xidan (where the post-Xinfeng Restaurant was located) and was famous for its Huaiyang cuisine.

When making Huaiyang cuisine, the selection of materials is strict, the knife work is meticulous, and the fireworks technology is exquisite. It is characterized by its original flavor, salty and sweet taste, fat but not greasy, rotten but not sticky, refreshing fragrance and endless aftertaste, which is deeply loved by people. It is one of the "eight major cuisines" in China.

It is said that Huaiyang cuisine was formed in the Southern and Northern Dynasties. After the Tang and Song Dynasties, it competed with Zhejiang cuisine and became the two pillars of "Southern Cuisine". Huaiyangchun is also a first-class restaurant in old Beijing.

Among them, the hot dishes mainly include fried crispy eel, peach leaf eel, fried eel paste, seven-star crab, two-eating fish, drunken shrimp and so on.

65438-0994 Huaiyangchun Hotel was named "Beijing Huaiyang Cuisine Flavor Leading Enterprise" by Beijing Tourism Bureau and Beijing Catering Corporation.

Cui Hua Building (Shandong Flavor)

The founders of Cuihua Building are basically people from Dongxinglou Restaurant, a famous Shandong restaurant in old Beijing. Ma Songshan and others were dissatisfied with the bossiness of less shopkeepers in Dongxing Building and started a new stove in Wangfujing Street.

Cuihualou Restaurant is a quadrangle with six restaurants in the front yard. The inscription was written by calligrapher Zhang Boying. Exquisite interior decoration, celebrity calligraphy and painting hanging on the wall, exquisite tableware. Soon, it became famous in Beijing with exquisite dishes and excellent service, and became the "second floor of Dongxing".

The newly expanded Cuihualou Restaurant is comfortable and elegant, with a large banquet hall and nine luxurious and elegant banquet halls, highlighting the antique quadrangle architectural style in Beijing, with a building area of 1800 square meters.

Cuihualou restaurant is famous for frying, frying, frying, stewing and cooking all kinds of Shandong-style dishes. The dishes are exquisite, beautiful, fragrant and fresh. This shop uses dried and fresh seafood such as fish, shrimp and sea cucumber as raw materials, and its dishes are very distinctive. Their clear soup, stewed mullet eggs, hibiscus chicken slices, fried fish slices, diced chicken in sauce, sea cucumber with onion, dry fried mandarin fish, braised prawns and other dishes, as well as noodles such as Sixi steamed dumplings and Sanxian steamed dumplings are quite distinctive. Its dishes, such as braised shark's fin, butterfly sea cucumber and diced chicken with sauce, have different tastes. Hibiscus cuisine is the specialty of Shandong Pavilion, and the craftsmanship of Cui Hua Building is particularly superb. Its hibiscus chicken slices are cooked with tender chicken breast and fish meat into minced meat and egg white. This dish looks white and beautiful, tastes tender like tofu, and is fragrant and delicious. It is praised by diners as "it is better to watch chicken slices than to watch chicken slices".

199 1 April, the restaurant was rebuilt, and on the basis of maintaining its own traditional dishes, more than 30 kinds of traditional famous dishes and nearly 20 kinds of innovative dishes were excavated, making it more than 300 kinds of high, medium and fried bananas such as princess chicken, cherry meat, crispy oil, pearl bamboo shoots, assorted rice rolls, sea cucumber with eight treasures and phoenix shark's fin. Cuihualou's famous pasta dishes include Silver Plate, Sixi jiaozi and so on.

The store has a strong technical force, with hundreds of employees with senior and intermediate titles, and has performed in Japan, the United States, Malaysia and other countries. Their shark fin and stewed mullet eggs are very popular among foodies. In order to adapt to the situation of reform and opening up, the store has been demolished, renovated and refined, and its face has taken on a new look. On the basis of inheriting the flavor characteristics of Shandong cuisine, the chefs have innovated many dishes that are popular with guests through painstaking research.

At present, Cuihualou Restaurant has eleven restaurants with different specifications of high, medium and low grade, which can undertake different levels of wedding banquets and birthday banquets. Elegant environment and excellent service. During his lifetime, Premier Zhou Enlai hosted banquets for foreign heads of government many times in Cui Hua Tower, and many visiting international friends also came here to taste and give high praise.

Cuihua Building also set up semicolons outside Dongzhimen and Andingmen.

Wuxiangzhai

Wuxiangzhai Restaurant is located on the west side of the north gate of Wangfujing Dongan Market, which is an important part of Dongan Market. It opened in the 13th year of the Republic of China (AD 1924). After the founding of New China, the Beijing Municipal Government attached great importance to its development. Wuxiangzhai Restaurant has been repaired and expanded for many times, with a business area of more than 600 square meters, and three restaurants can receive more than 400 guests at the same time. Opposite is the well-known Donglaishun restaurant at home and abroad. Located on both sides of the north gate of the bustling Dongan market. Every day is crowded with diners, and business is very prosperous.

In many areas, there are restaurants and restaurants with the brand name Wuxiangzhai, but unlike old shops such as Laozhengxing and Quanjude, they are mostly synonymous with Su-style restaurants or pastry shops, just as vegetarian restaurants often use vegetarian restaurants, vegetable roots or Kutokuhayashi as their brand names. It also has its own story:

The famous "Suzhou Cake Group" is a kind of sweet food that Jiangnan people like. In the eighth year of Xianfeng in the Qing Dynasty (AD 1858), a pastry chef named Shen Jingzhou in Suzhou discovered the authentic pastry shop at that time and made active preparations. He opened a small pastry shop near the former Wutanglong on Nanjing East Road, and produced and sold osmanthus red cakes, rose cakes, jiaozi and so on according to the traditional production method of Suzhou cakes. Because the flour cake dough needs five kinds of aromatic raw materials: rice flour, sesame, osmanthus, pine flower and rose, it is named "Gusu Wufangzhai". Because the cakes made by this store and jiaozi are excellent in selection, reasonable in preparation, fine in production, good in palatability and long in aftertaste, Dunton became famous and prosperous in business soon after it became popular in Shanghai. By 1933, Wuxiangzhai moved to Nanjing East Road and Shanxi Road to expand its business, and has always been the largest and most famous cake shop in Shanghai. Over time, Wuxiangzhai seems to be synonymous with Suzhou cake group and Jiangsu cuisine. After the 1920s, Jiangsu-style restaurants or pastry shops in many cities all over the country were named Wuxiangzhai.

Beijing Wuxiangzhai is a famous restaurant featuring Jiangsu Huaiyang cuisine. At the beginning of its opening, its southern pastry snacks were once a must.

Wuxiangzhai restaurant is best at cooking 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 as a technical consultant. Master Guo/Kloc-began to learn art at the age of 0/3, mastered various cooking skills of Jiangsu cuisine, and accumulated rich cooking experience. He is a famous teacher in Jiangsu. Under his guidance, many young chefs have been trained, and the quality of food in the restaurant has also been improved.

Le Kang Restaurant (Jiangnan Cuisine)

Founded by four young and middle-aged couples who are good at cooking southern dishes, such as Chang Jing, the original site is located in Xinkai Road, Dongdan, with a business area of only three tables.

Because the dishes are delicious and close to the original site of the Ministry of Foreign Affairs, Premier Zhou Enlai and Chen Yi also came here for dinner. The Times once called it a "three-table hotel" and enjoyed a high reputation in Beijing.

After many moves, I finally moved to my current address. 1995 The reconstructed business area 1700 square meters, with three floors, can receive more than 500 guests at the same time.

Le Kang Restaurant has hundreds of famous dishes from the south of the Yangtze River. Chang Jing, one of the founders of the restaurant, cooked the peach blossom pot, fried winter melon and jujube, rice noodles crossing the bridge, steamed chicken, jade liquid soup, mushroom patties, orchid prawns and diced chicken with red grains, which are known as the "eight famous dishes" of the restaurant.

During the period of 1983, at the national technical performance appraisal meeting of famous chefs, Chang Jing's dishes such as peach blossom pots were well received by the judges, and she herself was awarded the title of "Best Chef in China". Chang Jing also went to Japan, German and other countries for cooking performances many times, and was known as the "China female cooking master". The young and middle-aged chefs in the restaurant inherited the cooking skills of the famous chefs of the older generation, and cooked dishes such as abalone with sesame sauce, sandwich fish belly, arhat prawns, squirrel yellow croaker, fried chicken and pearl balls, which were well received by Chinese and foreign guests.

Jinyang Hotel (Shanxi Flavor)

Jinyang Restaurant was founded in 1959, which is an ancient building in Qing Dynasty. It used to be Yuewei Caotang, the study of Ji Xiaolan, editor-in-chief of Sikuquanshu. The courtyard is quiet and deep, with painted beams and columns, covered with wisteria, and begonia is densely covered with branches and leaves.

The restaurant has a total business area of 3,000 square meters, with large and small restaurants 1 1, which can accommodate 1000 guests at the same time. There are many senior chef, pastry chefs and service technicians in Jinyang Restaurant. It is famous for its delicious dishes in Shanxi. Representative cakes are Daoxiao Noodles, Fish, Hollow Cake, Taikoo Cake, Persimmon, Money Cake, Oil Roll and Hat Box. Representative dishes are fried chicken breast, brain, spicy mutton, crispy duck, red and white oily meat, cocoon tofu and so on.

In the first cooking competition in Beijing from 65438 to 0988, Jinyang Restaurant won three top prizes, namely, Jinglong Cup. Jin Yongquan, a famous chef, accompanied the Beijing service delegation to Japan for inspection and raised money for the opening of Jinfeng Building in Japan.

Ji Xiaolan Yuyuewei Caotang

There is Jinyang Hotel in the north of zhushikou West Street in Xuanwu District. It used to be a traditional quadrangle in China. There are two ancient pagodas in front of Zhu Hong. The history of this mansion can be traced back to the early years of Yongzheng in Qing Dynasty, when it was built by Yue Zhongqi, a descendant of Yue Fei and a general of Wei Fen. During the Qianlong period, Ji Xiaolan, a scholar and minister of rites in the Qing Dynasty, moved into this house.

Ji Xiaolan (1724- 1805), a native of xian county, Hebei Province, was a Qianlong Jinshi. He is knowledgeable and good at textual research and exegesis. He edited Sikuquanshu from Qianlong to Qianlong and served as the editor-in-chief. It took him 13 years to read more than 36,000 volumes of Sikuquanshu and write 200 volumes of Sikuquanshu General Catalogue, which discussed the theme and the origin of each book, distinguished the gains and losses, and distinguished the characters. It is a masterpiece representing the achievements of the Qing Dynasty catalogue. He also wrote a note novel, Notes of Yuewei Caotang, with 24 volumes and 1000 notes. This was written in his later years from the 54th year of Qianlong (1790) to the 3rd year of Jiaqing (1798). Notes are the development and changes of note novels in the Six Dynasties. Its content is varied, involving the world rather than strangeness. The narrative story is simple and simple, full of rational interest, and there is no lack of merit in ideological content. It is a unique work in China's ancient note novels. Ji Xiaolan's poems were collected by later generations and compiled into sixteen volumes of poems in Ji Wenda's Public Legacy Collection.

There used to be a boat-shaped room in his mansion. In his study, there is a plaque of "Yuewei Caotang". Now this room is still there and has become the dining room of Jinyang Hotel. The original plaque no longer exists, and now it has been hung in ink on the horizontal plaque inscribed by Mr. Qi Gong, the former site of Yuewei Caotang.

In the 10th year of Jiaqing (1805), Ji Xiaolan died. After Xiaolan's death, the descendants of Ji cut off the thatched cottage and gave it to Huang. Since then, the house has begun the process of changing the owner's mind. In the early years of the Republic of China, it was owned by Liu, a salt merchant, and later sold to Hua Dan Yu (Little Cui Hua), a Peking Opera actor, and later bought by Mei Lanfang. During the period, it was rented to Ye Chunshan, the squad leader of Fu Liancheng. In the 1920s and 1930s, it was rented to Liu. Liu, a native of Xingxian County, Shanxi Province, was the secretary-general of Hebei Provincial Construction Department and a member of Beiyang Government in the late 1920s. At that time, Chiang Kai-shek massacred the people, and Liu used his social position to secretly serve the party regardless of his personal safety. This mansion became the joint of the party and was completely destroyed. Since then, Yu Shuyan and Mei Lanfang, famous Peking Opera artists, have successively organized the National Opera Society, the National Opera Pictorial Newspaper and the National Opera Learning Institute here, and set up a stage in the courtyard. On the eve of liberation, it became a bank. After the founding of the People's Republic of China, it was occupied by transportation companies, civil construction, Xuanwu Party School and other units. From 1958 to Jinyang Hotel.

Now there is a vine in the front yard of the restaurant and a begonia in the back yard, which is said to have been planted in Ji Xiaolan. Mr Lao She used to sit on the dining table in front of wisteria, enjoying the beautiful scenery and tasting delicious food.

200 1 10, the restaurant moved out of the east side of Yuewei Caotang and moved to the east side of Caotang.

Huifengtang

Zhang Zuyin was founded in 1902, and the original site is in Kannonji Street, Dashilan, outside Qianmen. The plaque of Huifengtang inscribed by Empress Dowager Cixi is one of the famous "Top Ten Halls" in Beijing. This restaurant is famous for its Shandong cuisine, and its stew is the best. It has the characteristics of thick juice, fresh color, strong taste and not greasy.

1956 moved to cuiwei road after public-private partnership. During the Cultural Revolution, it was renamed "canteen for workers, peasants and soldiers" and "Cuiwei Road Restaurant". The font size of Huifengtang was restored at 1978. After many times of expansion and transformation, the existing business area 1000 square meters. The first floor is a zero-point restaurant, and the second floor is equipped with a luxurious banquet hall and 12 private rooms, which can receive 700 guests at the same time. After the renovation of Cuiwei Road, the restaurant moved to the fourth floor of Cuiwei Building.

Huifengtang Restaurant has more than 20 chefs and waiters above Grade II, including 3 senior chef. He is good at cooking Shandong cuisine. His representative dishes are Jiuzhuan large intestine, shredded pork with garlic, lobster sauce, braised mullet eggs, braised prawns in oil, family portrait and almond tofu, which are very popular among guests. 199 1 year, the restaurant was rated as a municipal advanced enterprise.

Buddhist Scripture

Kutokuhayashi vegetarian restaurant is now a Buddhist vegetarian restaurant in Beijing, which is designated by the Tourism Bureau. Kutokuhayashi Restaurant was founded in Shanghai on 1922 by Zhao, a disciple of Wei Jun, a master of Changji Temple in Chenghuangshan, Hangzhou. Kutokuhayashi Restaurant in Beijing opened on 1984, and its construction, production and operation are modeled after Kutokuhayashi in Shanghai. The plaque was inscribed by Zhao Buchu, president of the Chinese Buddhist Association.

Kutokuhayashi restaurant is elegantly decorated, dignified and simple. Guanyin Hall and Luohan Hall share the top of the Buddha statue and are decorated with Buddhist murals. Unique style, it is an ideal place for banquets, dinners and self-cultivation.

Kutokuhayashi restaurant is dominated by Yangzhou flavor, combined with the tastes of northerners, with excellent materials, fine knife skills, rich cooking methods, emphasis on original soup, and good at vegetarian dishes and vegetarian cooking. Chicken, duck and fish are cooked with vegetable oils such as tofu, bean products, gluten, mushrooms and fresh vegetables. Imitating meat with vegetarian dishes is lifelike and delicious. It is an extremely vivid work of art, which is enjoyable, nutritious and easy to maintain.

The moon cakes in Kutokuhayashi restaurant are quite distinctive. The main ingredients and auxiliary materials of moon cakes are produced in unpolluted mountainous areas. They are operated by traditional hand, with uniform crispy layer, golden color and unique style.

Kutokuhayashi vegetarian restaurant's shop design is modeled after Buddhist style, with elegant environment and fragrant vegetarian dishes. The restaurant on the first floor provides economical and simple meals, and the Lotus Hall on the second floor provides small-scale meals, or you can order food at will. On the third floor, there are Guanyin Hall, Zizhu Hall, Welcome Hall, Luohan Hall, single room and private room, which can receive middle and high-grade vegetarian banquets and tourist groups, and can accommodate 18.

Ma Kai Restaurant (Hu 'nan Cuisine)

1953, 13 Hunan fellow villagers raised funds and took over Laoma cold drinks shop outside Di 'anmen and west of Houmenqiao Road, and transformed it into a restaurant with Hunan flavor, named Makai Restaurant. When it opened, Mr. Mei Lanfang, a master of Peking Opera, cut the ribbon for it and moved it to No.3 Di 'anmen Street 1958, where it became a Hunan restaurant.

In fact, there are many hotels that can bring their own drinks, but there are really too few, because ordinary hotels earn money by drinks, but if there are too many people, you can bring them in openly in private rooms. If you get married, it may be once in your life, so there must be ostentation and extravagance. Delicious is the most important thing.