1 Donglaishun was founded by a Hui man named Ding Deshan. 1903, he set up a stall in Dongan market (located in Dongcheng, Beijing) to sell mutton noodles and buckwheat noodles and cut cakes, and later added stickers and porridge. As the business is booming, it takes the meaning of "everything goes well from JD.COM" and officially hangs the signboard of Donglaishun porridge stall;

2. Xilaishun in West Chang 'an Avenue (located in the west side of Beijing) is more modern in Christian restaurants ... It is often used to invent some new dishes, which are between half-Chinese and half-western, and also between vegetarian and vegetarian dishes. It is ok for rich people to treat and friends to snack. The original intention of Xilaishun's entrepreneurs to establish a brand name is that they want to borrow the reputation of Donglaishun in the east and everything goes well; Second, the east and west cities are in harmony, and they are famous for imitating by sound. Unexpectedly, the modern characteristics made Xilaishun win the reputation of "Donglaishun and Xilaishun, who is the mutton expert?"

3. Nan Laishun was founded in 1937, and the shopkeeper Shi Kun was originally selling tripe, known as "tripe-popping stone". At first, he opened a small restaurant in Tianqiao Fair Market (located in the south of Beijing), named "Nanlaishun". At first, there were only three frontispiece restaurants and a dozen people, selling more than a dozen snacks and home-cooked dishes. Next to it is "tofu brain white". Most of these snacks have been handed down from generation to generation, and they are not passed on to outsiders. They have a unique taste and are difficult to imitate, and gradually create a brand. Nanlaishun cuisine is famous in Beijing for its "explosion, roasting and rinsing";

4. Beilaishun is located opposite the People's Theater in Huguosi Street. Although it is Xicheng, it has already been called "Beilaishun" because it does not have the same name. "Almost all the famous snacks in Beijing are concentrated here" and "very distinctive". Although "the facilities of the state-owned old shops are worse" and the service is "not so good", the food tastes "really good", which makes people drool when they think about it, and "there is a long queue every meal time". I used to eat when I was free, which was very "old Beijing". Not bad, the service is good ... the bean juice and noodles tea there are better than those in Huguo Temple, and the mutton offal is also good. The braised chicken here is all the latest.