According to legend, the old Beijing "Tianfu number" was built in the Qing Dynasty in the third year of the Qianlong period, so far has been more than 260 years, according to the old people say that it has a legendary experience: three years of the Qianlong period, Shandong Yexian Liu Fengxiang led his grandson to Beijing to make a living, and a Shanxi merchant partnership in the Xidan PaiLou east corner of the store opened a soy sauce meat store, operating soy sauce elbow, soy sauce meat and sauce Elbows, meat sauce and sauce belly. But the store is small, no name, no number, so it has not been prosperous. One day, Liu Fengxiang to the market for goods, see the old stalls on an old plaque, the book "Tianfu No." three Yen-style regular script, the stroke is strong, Liu Fengxiang that this plaque has the meaning of God's blessings, and then bought back to hang their own lintel above. After the store was named after this, business became more and more prosperous. Heaven's blessings did come. In the past, meat stores used to make meat at night and sell it during the day. Once Liu Fengxiang's descendant Liu Fenming night watch stove, unexpectedly fell asleep, elbow cooked over the fire, he was very anxious, had to the pot of boiled elbow repeatedly processed and organized, barely sold. Happily, there is a criminal department after the Lord bought on the spot tasting, said: "today's elbow sauce is good, and crispy and tender, not greasy mouth, not stuffed teeth, taste fragrant sheep." Not long after, there is a palace eunuch to buy elbow. After the eunuch left, Liu Fenming was afraid of a big disaster, but once again, fortune came from heaven. From then on, Liu Fenming carefully researched and summarized a set of unique production methods, and in the selection of materials, processing, more and more rigorous, the quality of the sauce elbow is also getting better and better. As a result, the officials and dignitaries of the Qing Dynasty loved to eat elbows in sauce of "Tianfu No.", and the fame of "Tianfu No." was also boosted. It is rumored that the Empress Dowager Cixi also appreciated it after tasting it, and gave "Tianfu No." a belt plate, stipulating that it should be sent to the palace on a daily basis. From then on, the elbows in sauce made by "Tianfu No." became the tribute of the Qing Dynasty. In the folk more and more famous. According to Wang Shouxiang, the master of Tianfu, his late master Sheng Suhai had sent elbows to the palace during his lifetime.
After the Xinhai Revolution, the last emperor Puyi aspired to a Western life, wearing a suit, eating foreign food, the traditional food of the Qing Dynasty Palace disdain, but "Tianfu" sauce elbow is an exception, although Puyi ate Western food every day, but "Tianfu" sauce elbow is a must on the Western dinner table. Although Puyi ate western food every day, but "Tianfu No." sauce elbow is a dish necessary on the western table. Master Sheng also recalled that after Puyi, the "last emperor", was amnestied, he rode his bicycle to buy elbows in sauce at the Tianfu store the next day. Puyi's fondness for elbows in sauce is well depicted in his autobiography "My First Half Life". Celebrities who love to eat elbows in Tianfu's sauce are even more numerous, and there were many big names in the acting world in the past. Mei Lanfang and Ye Shenglan, masters of Peking Opera, love to eat meat in Tianfu's sauce, and Yuan Shihai loves to eat chicken in Tianfu's sauce, and they are artists as well as gourmets, and they all recognize Tianfu's meat products. The teacher said that he used to send soy sauce meat to old Mr. Wang Huaiqing, father of Wang Guangmei, and Lu Kejie, a famous physician in Xidan.