During the Guangxu period of the Qing Dynasty, Feng Lishan, a native of Lingxian County, Shandong Province, was famous for his delicious taste in Houmenqiao, Beijing, so he was called "Fried Belly Feng".

In the last years of Guangxu in Qing Dynasty, Feng Jinhe (born in 1888), nephew of the second generation descendant Feng Lishan, continued to manage tripe. He devoted himself to study and elaborate in his business, making the fried belly more delicious. He supplied all the special stomachs in the imperial dining room of the Qing Dynasty until the abdication of the Qing Emperor.

Later, Feng Jinhe moved the address of "Fried Belly Feng" to Beijing Qianmen Wailangfang No.2, and then formed a snack bar with five restaurants, namely Fried Meat Horse, Steamed Noodle Dumpling Horse, Wonton, Old Tofu and Fried Tofu. As a result, it was known as the Small Six-Country Hotel.

in p>1937, tripe-fried chicken became an important food in Beijing's famous doorframe hutong food stalls. Feng Guangju, a descendant of the third generation, not only adopted the traditional production method, but also paid great attention to the selection of raw materials and the preparation of seasonings, and made bold innovations, which made his tripe-fried belly excellent in color, aroma and taste, and attracted celebrities from all walks of life to taste it, such as Lu Xun, Ba Jin, Ding Ling, Langen Han, Chen Yanyan, Bai Yang, Jin Shaoshan, Qiu Shengrong, Xun Huisheng, Shang Xiaoyun, Li Wanchun and Tan Fuying, all of whom were frequent visitors to the doorframe alley. This prosperity.