To put it mildly, Hongbinlou has a history of 153 years, belonging to a veritable century-old. Back then, it was founded by a few people who were involved in the court's "connections" and the "rich" of Tianjin. The original site in Tianjin Xu Street is now called Heping Road. It is said that when Tianjin food once "far better than the capital". Because Tianjin as the eastern gateway to the capital, the late Ming and early Qing dynasties have been rich, commercially developed, known as "the first city in the north". At the same time, the Bohai Sea is rich in produce, coupled with the Tianjin chef is not old, so the delicacies colorful, famous stores. In those days, there were famous Jinmen restaurant "eight into", halal "nine buildings" said. Among them, the Hongbin building on the whole sheep and the river and sea double fresh into the "nine buildings" of the first.

Wang Shouqian, the 85-year-old head of Hongbinlou, said: "Why did Hongbinlou enter Beijing? Because at that time Beijing lacked high-grade halal dishes, choose Hongbinlou because Premier Zhou studied in Nankai, on the Tianjin famous store to understand, familiar with Hongbinlou." The old man actually only said a hair. Back then, the new China has just been established, the capital city dining in addition to the old Beijing food hall, mostly Shandong flavor. Under the plan and instructions of government departments, old and famous restaurants from all over the world came to the capital one after another, such as Hunan's Qu Yuan Restaurant, Shaanxi's Old Xi'an Bun, Sichuan's Emei Restaurant, etc. In 1955, under the instructions of Premier Zhou Enlai, Hongbinlou was officially settled in the capital. Right now, it is not too much to say that Hongbinlou is the oldest restaurant in the capital, for one thing, it's 50 years old; for another, it was the time when it entered the capital, thinking that it was rooted in the capital. This can be seen from the Wang Shouqian brought three objects: a by 625 grams of gold casting "Hongbin House" gold plaque; a Cixi had used the ivory chopsticks; and then in 1934, the owner of the Hongbin House of the purchase of gold, is now extinct yellow-lipped fish maw. This piece weighs 920 grams, circumference of 115 centimeters, with "pigtails" of the yellow-lipped fish maw with the plaque, ivory chopsticks is the town of Hongbin restaurant three treasures.

Today, the capital diners can see the "three treasures" is "Hongbin floor" of the gold plaque. The gold plaque was inscribed by Yu Zechu, a scholar of the Qing Dynasty, and cast in 625 grams of gold. It is also the only gold plaque in the old capital. However, this plaque attractive place, not only gold casting, but the plaque in the "three mysteries". The first mystery: the two lists of scholar Yu Zejiu plaque written in the "misspelled words", the traditional Chinese character Hong left three-pointed water, in the middle of a work word, the right side of the traditional bird word should be four-pointed bottom, but the plaque in the word "bird" for the bottom of the three-pointed, why? Some people say it is borrowed from the three-pointed water under a point, but the bird word on the side of a point is written as a cross, Tang Tang literati why only point three-pointed water? The second mystery: the gold plaque up and down without a paragraph, which is very "rare" in the plaque written by the master for the business. The third mystery is more mysterious: in the fall of 1998, Hongbin building moved to the exhibition hall road 11, the current site, the store will be sent to Rongbaozhai gold plaque to see the new. Open this century-old plaque, from the bottom of the board found an unknown who painted who treasured one of the brushstrokes --- peony beauty, painting time is the Xuantong years. Most connoisseurs of calligraphy and painting know that Emperor Xuantong reigned for only three years, and very few works have been handed down to future generations. The gold plaque hides the "beauty" is puzzling, the plaque up and down without a paragraph more "confusing". Guo old inscription plaque registered trademark

In fact, in addition to the store in front of the gold plaque, Hongbin floor, there are two famous plaque. One is in 1963, Hongbin building moved to No. 82, West Chang'an Street, reopened, Guo Moruo inscription. When Guo inscribed the plaque, he wrote a poem: "When the geese come, the wind sends warmth, and the guests are full of advice for additional meals. The red flag at the top of the building is redder than fire, and the good man is never afraid of difficulties.

The discerning eye can see at a glance, this is a "hidden poem" praise "Hongbin building good". The trademark of Hongbinlou is now registered, using the three words "Hongbinlou" written by Guo Lao.

Another plaque was inscribed by Qigong, a great master of calligraphy and painting. In 1983, Pu Jie, the younger brother of the last emperor Puyi, hosted a banquet at Hongbinlou, and one of the dishes, red-steamed lamb's trotters, won the honor of being the best dish in the restaurant. One of the dishes, red grilled sheep's trotters, won the praise of "Race Bear's Paw". Taking advantage of the happy energy, the shopkeeper asked Mr. Pu Jie for a plaque. Unexpectedly, a few days later, Mr. Pu Jie sent someone to send six feet of ink: Tian'an west side of the Hongbin building, always stopping outside fast lead ou. Cow's tail and sheep's tendon halal food, the sea is not the world of mountain treasures delicacies. Both to eat the famous kitchen waving skillful wrist, more look forward to the old industry new scheme. The banquet was set up in the evening, and the four seats were drunk with the five continents. Brilliant four on the journey, stride long drive rely on provisions. Afterwards, Mr. Pu Jie personally asked Mr. Qigong to inscribe a plaque for Hongbin Mansion. In the following year, Mr. Pu Jie specially wrote "Hibiscus" as a gift to Hongbin Mansion. Hongbinlou into the Beijing 50 years four times to move. In 1998, when Xidan area was remodeled, Hongbinlou left Chang'an Street and moved to Exhibition Road. In the same year, Hongbinlou carried out shareholding system transformation to establish Hongbinlou Catering Co. However, no matter how Hongbinlou how to move, the store's whole sheep seat, cooking double fresh, Dufa dishes "Halal three best" can not go out of style.

The first best thing about Hongbinlou is the whole sheep seat. Hongbin building at the beginning of the opening, the door hanging two copper plaque is one of the whole goat dishes is the whole goat. To the Guangxu period, Hongbin Lou do whole sheep dishes have been recognized by the food industry. It is said that the Empress Dowager Cixi, when she went on a tour of the palace, had named Hongbinlou's whole sheep dishes to be eaten. Later, when Cixi celebrated her 60th birthday, the palace used Hongbinlou's 108 dishes of whole goat feast to celebrate the old Buddha's birthday. The whole sheep not only cooking techniques unique, rich dietary flavors, the most outstanding feature is its rich cultural connotations. The dishes of the whole goat feast are not named after the word "goat": Wangfengpo, Longmenjiao, Honey Fat Cake, Jiaoxiao Crisp, Lantern Drums, Whip Embroidery Balls, and Night Pearls. ...... After entering the new century, Hongbinlou revamped the whole goat feast based on inheriting the tradition and according to the changes in the dietary tastes of the modern people. Whole Lamb Seat is revamped.

Tuk method can be said to be the exclusive practice of Hongbinlou. The so-called Tuk method is a cooking method to cook the raw materials with small fire to make them taste good, because there is a gurgling sound in the pot when cooking and thus the name is borrowed from the sound. The famous chefs of the old generation of Hongbin Restaurant have learned the essence of the three methods of cooking, stewing and steak, which are popular in Tianjin, and then developed this method of cooking by combining with the characteristics of Beijing people's tastes after they came to Beijing. Duk method of cooking dishes with a golden color and red, taste fresh and mellow, texture slippery oil fluffy, neat and beautiful shape, dish after eating only slightly oil juice and no gravy, soup.