Beijing cuisine
Liqun roast duck
No. Xiangfeng 1 1 at the south exit of Zhengyi Road, Qianmen East Street.
Tel: 67055578
Walk 300 meters south along Zhengyi Road in the dark, and you will see a black Wawumen building with a white signboard in front. It is an ordinary small quadrangle in Beijing, as kind as returning to grandparents' home. There are five or six pure wooden tables in several rooms and yards, and portraits of Chairman Mao are hung in the rooms. Although there are not many guests, you must make a reservation. Generally, diners sitting in a group are reluctant to leave easily, so it is possible to wait for a few hours.
Wumingju
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.
Haiwanju
Zengguang Road South ganjiakou Shopping Mall Southwest Corner
Tel: 88374993
Zhajiang noodles, an authentic sea bowl, exudes a sense of heroism if you don't eat it. Noodles are strong, accompanied by thick sauce flavor, and then sprinkled with fresh fragrant Toona sinensis buds, a bowl will be memorable.
Shenglong Jin tripe
Jiande bridge northwest corner
Tel: 6527905 1
This is a time-honored brand in Beijing, which has gone through four generations for more than a hundred years. I like the traditional charcoal copper pot here, and I also appreciate the chef's skill. Fresh mutton is cut thin and transparent, and it is more delicious to rinse out. There are 13 kinds of tripe in Shenglong Jin, some of which are rare in other stores. I recommend lamb tripe. It is said that it takes six whole sheep to make a plate of lamb tripe.
Sihexuan
4th Floor, Jinglun Hotel, No.3 Jianguomenwai Street
Tel: 65002266-8 1 16.
Every time I want to eat Beijing-style snacks, I can't help but want to go to Sihexuan. For He Zi, jiaozi and Zhajiang Noodles, everything is easy.
Cantonese cuisine
Pinzhen building
Chinese restaurant on the 3rd floor of Kyle Polo Ro Hotel, No.6 Xuanwumennei Street, Xicheng District.
Tel: 66032323 66032 128
China, a Cantonese restaurant born in Japan a hundred years ago, is very particular about the selection and processing of materials, and never uses monosodium glutamate in its dishes. Recommended dish: stewed abalone wings in pumpkin juice, which is worth tasting.
Red chicken
Opposite to Jingxin Building, Sanyuan Bridge, Chaoyang District
Tel: 64683336-3678
Shanghai "Red Chicken" is the only branch in Beijing. The skating service, seafood supermarket and "Happy Eating" performance in the store are 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
Many Cantonese restaurants in Beijing have cancelled the supply of morning tea on the grounds of not making money. What is rare is that the Cantonese morning tea here is not only very authentic, but also rich in varieties and beautiful in appearance.
Shandong cuisine
Fengzeyuan restaurant
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 the unique Xiaoyanglou. Fengzeyuan is the most upscale Shandong cuisine restaurant in Beijing, and its soup is a must. They specially prepared clear soup and milk soup, which are necessary accessories for making many dishes. Clear soup is clear and tender, while milk soup is white and mellow. Recommended dishes: silver roll, fish with Chinese sauerkraut.
Zhengyanglou restaurant
293 Ximaochang Street, Qianmen
Tel: 67023998
Branch:No. Zhongli 15, Yongnei East Street, Chongwen District (200 meters west of the South Gate of the Temple of Heaven)
Tel: 67020 192
It's time to eat crabs in autumn. The crab feast in Zhengyanglou is really unforgettable. Although it is expensive, especially the sauce-flavored crabs, they are full of fragrance when they come up, and even the neighbors are salivating. It is worth noting that the crab feast needs to be booked two days in advance.
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. I still remember the "air ball" here. First, the food looks like a full moon. Secondly, its taste is 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 and was used as a royal banquet.
Sichuan cuisine
Zuiyangxuan Zhuyuan Hotel
No.24 Xiaoshiqiao, Lao Gulou Street, Xicheng District
Tel: 64092229-242
Here is the most delicious kung pao chicken in Beijing, made of bamboo tubes. After serving on the table, my mouth is full of fragrance, with a touch of bamboo fragrance in it. 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 and 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 its 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 oat noodle are refreshing and delicious, and spicy and spicy fish is absolutely delicious!
Dabu Tianfu gourmet (old shop)
Xicheng district erqi juchang rd 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's still 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 small 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 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 dishes Branch)
Tel: 8208 10 10
"Eleventh" is the season of sweet-scented osmanthus fragrance. Taikoo Shing is recommended not because the seafood here is too authentic, but because the sweet and moist sweet osmanthus taro paste, a traditional dessert in Hangzhou, is full of flavor.
Lulu Restaurant No.5, West Dawang Road North (1 12 Road Hongmiao)
Tel: 65930442
Vegetarian food/vegetables
Jingxinlian
In 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 drink a cup of green tea surrounded by cigarettes in the temple. A few days ago, I found that Jingxinlian Changhong Bridge Branch actually maintained that rare silence, which is unimaginable in other restaurants in Beijing. It is recommended to try the vegetarian beer there, which has a unique taste.
Kutokuhayashi vegetarian restaurant
No.0/58, Qianmen South Street, Chongwen District, Beijing
Tel: 65 1 12542
Once I get to Kutokuhayashi, my impetuous heart will be much quieter. The quaint 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 Sauced Duck, Dongpo Elbow, Braised Lion Head, Beggar Chicken and Juicy Steak.
Lingzhi 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 their own Italian pizza.
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-scented rice and avocado set off the freshness of six kinds of fish, with a long aftertaste after eating. Cooking fish head is also necessary for every meal, and it is cooked with special sweet juice, which is full of color, flavor and taste.
Longbo Plaza, Fulou (French Food), No.0/6, Dongsanhuan North Road, Chaoyang District
Tel: 65955 139
Fulou can be the most authentic French restaurant in Beijing, with reasonable price and rich varieties. I recommend the oysters and fish here. They are not only fresh but also 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 dishes is very artistic, and it is delicious without tasting. Highly recommended: Tiramisu, chocolate Mu Si, roasted eggplant, honeydew melon ham and raw beef slices.
Mexican restaurant
Next to Gui You Building.
Tel: 6506396 1
Jingcheng time-honored
Xiaochangchun (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 tofu, which are pickled in a large pot. It is generally necessary to start "marinating" in the early morning. At noon, add the noodles to the fire and wait until the fire softens before eating. Braised pig's large intestine and lung must be cleaned, and the fire must be covered. If the above two items can't be done, then either it smells bad, or it will be boiled by fire and inedible. 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, add appropriate amount of Chili oil, garlic juice, vinegar and coriander.
There are countless restaurants selling braised pork in Beijing, but the most famous one is the century-old "Xiao Changchen". Xiao Changchen's earliest commercial boundary was in Nanheng Street outside Xuanwu Gate. Speaking of Xuanwu gate, we have to pull something else. Since the Yongle Uprising in Ming Dynasty, Beijing has won the world and become 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. To its east are Zhengyangmen and Chongwenmen. The ancient army went out from Xuanwu Gate. 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. Due to its special location, Nanheng Street is very close to the inner city, which has become a place where the guild halls are concentrated. In the current words, it is the local office in Beijing. With the guild hall, there will be a celebrity residence. For example, Zeng Guofan, Kang Youwei, Tan Sitong and other Qing Dynasty celebrities once 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 and more people living, the natural catering industry has also developed. Xiaochangchen is located on the east side of Nanheng Street, which is the famous Li Ji Baishui Yangtou. In the west of niujie, there are famous rice cakes and money for Muslims. The storefront is not big, just 60-70 square meters. When it comes to the characteristics of Xiao Changchen, it is actually the same as all old brands. First, pay attention to materials, first, work carefully and measure enough, and gradually become famous. More people are coming, and you can cook soup without interruption. 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 have never been used before to enrich the "content" in the soup pot, but also "reformed" the halogen soup that has 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 "gather together", plus a pot of delicious halogen soup, which aroused the appetite of customers and aroused the greed of diners.
In addition to its unique flavor, its performance in the production of Beijing snacks also makes people linger.
The "opening case" operation of cooking in brine and burning in fire makes diners happy and their eyes keep "eating".
If you witnessed the busy scene of Chen Yutian's old man in front of the marinated soup pot, you wouldn't be surprised to pick up briquettes from the hot stove. In Mr. Chen's view, this pot of boiling brine soup is no different from the cold water just received from the tap water pipe. From time to time, he put his hand in and picked up all kinds of halogen products in the pot at will. His calm movements and calm manners are amazing.
Salt water is on the table, and the cutting method is already in my heart. When burning the well, the blade falls and the tofu triangle comes out. Small intestine broken in shape, lung head broken in brain. After a period of dazzling, all kinds of halogen products have been packed in bowls. Finally, Master Chen scooped up a spoonful of thick brine soup and slowly poured it on the layers of brine, and began his "work" of disinfection. 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" Stews were originally for the poor to eat and drink, but they couldn't control the person who opened his mouth. Although I moved several times, my old customers followed Xiao Changchen and ran around Nanheng Street. Mr. Hou Linbao, the master of crosstalk, used to be a frequent visitor there. Because of his frequent patronage, his two sons, Hua Yao Wen Yao, often eat there. Business is booming, so my family is in a bit of trouble. I live in two places, with several brothers and sisters, seven aunts and eight aunts, and several semicolons, but they are always in Cheng Nan, such as Tiger House Bridge and Yongdingmen. Later, the old city of Cheng Nan was rebuilt and the surrounding areas were demolished. So among the brothers, there was an alternative. They ran to the northern city of Huangsi and opened a big shop.
Now Nanhengjie, the dilapidated buildings have become new apartments, and Xiao Changchen's old name can no longer be found. But in the north and south of the city, you can see its font size 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 has developed from snacks to advanced diets.
Business hours: 10:00- 14:00.
17:00-2 1:00
Passenger capacity: 200 people
Parking spaces: 20
Private rooms: 3 rooms
Branch:
Xi 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)
Wonton Hou
Business hours: 06: 00 to 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 (2 tables 12 people; Table for 8 people10; Table for four 18, table for two 4)
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 founded by Xia Wanrong from Huai 'an, Jiangsu. At that time, the address was in the south of Chang 'an Street in Xidan (where the post-Xinfeng restaurant was located), and it was famous for 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, Zhejiang cuisine became the two pillars of "Southern Cuisine". Huaiyangchun was once 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.
From 65438 to 0994, Huaiyangchun Hotel was rated as "Beijing Huaiyang Cuisine Flavor Leading Enterprise" by Beijing Tourism Bureau and Beijing Catering Corporation.
Cui Hua Building (Shandong Flavor)
The founder of Cuihua Building is basically from Dongxinglou Restaurant, which is a famous Shandong cuisine restaurant in old Beijing. Ma Songshan and others were dissatisfied with the bossiness and arrogance of the less manned staff in Dongxing Building, and started a new stove in Wangfujing Street.
Cui Hua Lou Restaurant is a quadrangle with six restaurants in the front yard. This tablet was inscribed by calligrapher Zhang Boying. Exquisite interior decoration, celebrity calligraphy and painting hanging on the wall, and exquisite tableware. Soon, it became famous in Beijing for its exquisite dishes and excellent service, and became the "second Dongxing Building".
The newly expanded Cui Hua Building 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.
Cui Hua Lou Restaurant is famous for frying, frying, frying, stewing and cooking all kinds of Shandong cuisine. 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 dishes are clear soup, stewed mullet eggs, hibiscus chicken slices, fried fish slices, diced chicken with soy sauce, onion and sea cucumber, dry-fried mandarin fish and braised prawns, etc. Noodles such as Sixi steamed dumplings and Sanxian steamed dumplings are very distinctive. Its dishes, such as braised shark's fin, butterfly sea cucumber and diced chicken with soy sauce, have different tastes. Hibiscus cuisine is a special dish of Shandong Pavilion, and the skills of Cuihua Building are particularly superb. Its hibiscus chicken slices are cooked with tender chicken breast and fish meat mashed into minced meat and egg white. This dish looks white and beautiful, tastes as tender as 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 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 low-grade dishes, such as princess chicken, cherry meat, banana boat, crispy oil, pearl bamboo shoots, assorted rolls and so on. 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, who have performed in Japan, the United States, Malaysia and other countries. Their shark fin and stewed mullet eggs are very popular among diners. In order to adapt to the situation of reform and opening up, the store was demolished, renovated and elegant, and its face was completely new. On the basis of inheriting the flavor characteristics of Shandong cuisine, the chefs have innovated many dishes that are deeply loved by guests through painstaking research.
At present, Cui Hua Lou 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 thoughtful 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 was founded 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. After repeated maintenance and expansion, the business area of Wuxiangzhai Restaurant has reached more than 600 square meters, with 3 restaurants that can receive more than 400 guests at the same time. It is opposite to the well-known Donglaishun restaurant at home and abroad. It is located on both sides of the north gate of the bustling Dong 'an market. Every day is crowded with diners, and business is very prosperous.
Many areas have restaurants and restaurants with the font size of Wuxiangzhai, but it is different from old stores such as Laozhengxing and Quanjude. It is mostly synonymous with Soviet restaurants or pastry shops, just as vegetarian restaurants often use vegetarian restaurants, vegetable roots or Kutokuhayashi as font sizes. It also has its own story:
The famous "Suzhou Cake Group" is a kind of sweet food that people in the south of the Yangtze River 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 made and sold osmanthus red cakes, rose cakes, jiaozi and so on according to the traditional method of making Suzhou cakes. Because the cake dough needs five kinds of aromatic raw materials, namely rice flour, sesame, osmanthus, pine flowers and roses, it is named "Gusu Wufangzhai". Because of the excellent selection of materials, reasonable preparation, fine production, delicious taste and long aftertaste, the cakes jiaozi and Tangyuan made by this store soon became famous and their business was booming. By 1933, Wuxiangzhai moved to Nanjing East Road and Shanxi Road to expand its business. Wuxiangzhai has always been the largest and most famous cake store in jiaozi. Over time, Wuxiangzhai seems to be synonymous with Suzhou cake group and Soviet-style dishes. After the 1920s, Jiangsu-style restaurants or pastry group stores in many cities in China were named Wuxiangzhai.
Beijing Wuxiangzhai is a famous restaurant featuring Jiangsu Huaiyang cuisine. At the beginning of its opening, its southern cakes and snacks once became a must.
Wuxiangzhai restaurant is best at making fish and shrimp dishes, with more than 80 varieties for guests to taste. In order to maintain the traditional flavor, they specially invited Guo Quankui, an old chef who came back, as a technical consultant. Master Guo/Kloc-began to learn art at the age of 0/3, mastered the cooking skills of various Soviet-style dishes, 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 restaurants has been improved.
Le Kang Restaurant (Jiangnan Cuisine)
Founded by four young and middle-aged couples, such as Chang Jing, who are good at cooking southern dishes, the original site is located in Xinkai Road, Dongdan, with 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 present address. 1995 The reconstructed business area 1700 square meters, with three floors that can accommodate more than 500 guests at the same time.
There are hundreds of famous Jiangnan dishes cooked in Le Kang restaurants. Peach blossom pot, fried melon and jujube, rice noodles crossing the bridge, steamed chicken, jade soup, mushroom patties, orchid prawns and Redmi diced chicken cooked by Chang Jing, one of the founders of the restaurant, 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 pot were highly praised by the judges, and she herself was awarded the title of "the 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, fish belly with sandwich, 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 built 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 leafy begonia.
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. Jinyang Restaurant has many senior chef, pastry chefs and service technicians. It is famous for its delicious dishes in Shanxi. Representative cakes include Daoxiao Noodles, Fish, Hollow Cake, Taikoo Cake, Oil Persimmon, Money Cake, Oil Roll and Hat Box. Representative dishes include fried chicken breast, brain-burning, spicy mutton, crispy duck, red and white oil spilled meat, cocoon tofu and so on.
In the first cooking competition in Beijing from 65438 to 0988, Jinyang Restaurant won three Jinglong Cups, which was the highest prize in the competition. Jin Yongquan, a famous chef, accompanied the Beijing service delegation to Japan for inspection and raised funds for the opening of Jinfeng Building in Japan, which is a western-style hotel.
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, the descendant of Wei Fen General Yue Fei. During the Qianlong period, Ji Xiaolan, a scholar and minister of rites in the Qing Dynasty, moved into this house.
Ji Xiaolan (1724- 1805), whose name is Chun Fan, was born in xian county, Hebei Province, and was a Qianlong Jinshi. He is knowledgeable, good at textual research and exegesis, and edited Sikuquanshu. He spent thirteen years reading more than 36,000 volumes of Sikuquanshu, and wrote 200 volumes of Sikuquanshu General Catalogue, discussing the themes and sources of books, distinguishing gains and losses, and distinguishing characters, which 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 done in his later years from the fifty-fourth year of Qianlong (1790) to the third year of Jiaqing (1798). Notes evolved from the note novels of the Six Dynasties. Its content is varied, involving the world rather than strangers. The story told is simple, simple, rational and interesting, 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, which were included in Ji Wenda's Collection of Public Heritage.
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. It has become the dining room of Jinyang Restaurant. The original plaque no longer exists, and now it has been hung in ink on the horizontal plaque inscribed by Mr. Qi Gong on the "Former Site of Yuewei Caotang".
In the 10th year of Jiaqing (1805), Ji Xiaolan passed away. 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, its owner was a salt merchant named Liu. Later, it was sold to Peking Opera actor Hua Dan Yu (Xiao Cuihua) 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 Xing County, Shanxi Province, served as director of the Construction Department of Hebei Province 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 work for the party regardless of his personal safety. This building became the joint of the party and was destroyed. Since then, Peking Opera masters Yu Shuyan and Mei Lanfang have organized the National Opera Society, the National Opera Pictorial Newspaper and the National Opera Academy here, and built 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 companies, 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 from the east side of Yuewei Caotang to the east side of Caotang.
Huifengtang
Zhang Zuyin was founded in 1902, and the original site was in Cannongji Street, Dashilan, outside Qianmen. The plaque of Huifengtang inscribed by Empress Dowager Cixi is one of the famous "Ten Great 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 as "canteen for workers, peasants and soldiers" and "Cuiwei Road Restaurant". The font size of Huifengtang was restored in 1978. After several expansions and renovations, 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, and his representative dishes are "Jiuzhuan large intestine", "Shredded pork with garlic", "Douchi fish", "Braised mullet eggs in oil", "Braised prawns in oil", "Family photo" and "almond tofu", which are very popular among guests. In 199 1, 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. Jiujiu Mijian Restaurant was founded by Zhao Yu 1922, a disciple of Wei Jun, a master of Changji Temple in Chenghuang Mountain, Hangzhou. Kutokuhayashi restaurant in Beijing opened in 1984, and its construction, production and operation are all imitations of Kutokuhayashi restaurant in Shanghai. The plaque was inscribed by Zhao Buchu, president of the Chinese Buddhist Association.
Kutokuhayashi restaurant is elegantly decorated, dignified and simple. "guanyin temple" and "Luohantang" share the top of the Buddha statue and are decorated with Buddhist murals. Its unique style 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 tofu, bean products, gluten, mushrooms, fresh vegetables and other vegetable oils. Imitating meat with vegetarian dishes is lifelike and delicious. It is an extremely vivid work of art, pleasant, nutritious and easy to be healthy.
The mooncakes in Kutokuhayashi restaurant are more distinctive. The main ingredients and auxiliary materials of moon cakes are produced in unpolluted mountainous areas. They are operated by traditional hand, with uniform pastry, golden color and unique style.
Kutokuhayashi vegetarian restaurant's shop design is modeled after Buddhist style, with elegant environment and strong vegetarian dishes. The restaurant on the first floor provides economical simple meals, and the Lotus Hall on the second floor provides small-scale dinners, or you can order at will. On the third floor, there are guanyin temple, 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 people.
Ma Kai Restaurant (Hu 'nan Cuisine)
1953, 13 Hunan villagers raised funds to take over the old Ma Kai cold drink shop outside Di 'anmen and west of Houmenqiao Road, and transformed it into a restaurant with Hunan flavor, named Ma Kai 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. This is a Hunan-style restaurant, which has opened now.