Beijing-Long-Standing Restaurants

Duyichu
The restaurant was a small hut when it was set up in 1738 (the 3rd year of Emperor Qianlong’s reign in the Qing Dynasty) by a man named Li from Shanxi Province. In the 7th year of Emperor Qianlong’s reign or 1742, a small building was built to sell boiled peanuts, sugared date, aired meat and so on.
In the 17th year of Emperor Qianlong’s reign, it became famous because of the name Duyichu and the Tiger Head Plaque granted by the emperor. During Emperor Tongzhi’s reign, the restaurant added in his menu Steamed Dumpling which had thin coat, rich stuffing and tasted delicious. During the war against Japanese, it survived from closing down and suffered poor business until its rebirth when Beijing was liberated. After the Joint Public-Private Ownership reform, the restaurant moved from the south of Xianyukou to the north of it into a large building with 200 square meters in business space. Nowadays it is capable to receive two or three thousand person times per day. The Tiger Head Plaque inscribed by Emperor Qianlong is hanging in the center of the hall reads Duyichu, and another plaque inscribed by Guo Moruo is hanging in the entrance.
Featured foods: Steamed Dumpling of Three Fresh Delicacies, Fried Triangle Rolls, Steamed Dumpling, Qianlong Cabbage, Fried Round Mass of Food

Quanjude
The renowned brand of Quanjude dates back to 1864 (the third year in the reign of Emperor Tongzhi of Qing Dynasty). Through constant development and innovation of more than one handred years, the Quanjude cuisine has been created, starring the Quanjude Peking Duck, and including the All Duck Banquet and over 400 well-known dishes. The Quanjude Peking Duck and its unique food culture are famous across the world as an important component of the Chinese food culture.

Ruibinlou
Ruibinlou, a restaurant offering Dalian Pie Stuffed with Meat which is a Beijing local snack, is located in Menkuang Hutong in Dashanlan, Qianmen. Set up in 1876 during Emperor Guangxu’s reign in the Qing Dynasty, it has a history of 130 years. Originally it was run by Xiao Chunxuan and his wife in Dong’an Market, and the restaurant was called Ruiminglou. It was closed down in the second generation. In 1934, two employees of it, Luo Huxiang and Hao Jiarui set up Xiangrui Restauran after their names Xiang and Rui in Menkuang Hutong and went on making Dalian Pie Stuffed with Meat. In 1986, the restaurant was rebuilt to a two-floored building and renamed Ruibinlou. In 1997, Dalian Pie Stuffed with Meat was inscribed as Famous Snack of China by China Cuisine Association, and in 1998, Ruibinlou was inscribed as Time-Honored Brand of China by the Domestic Trade Department.
Dalian Pie Stuffed with Meat is a Beijing local snack, it looks like Dalian–money bag hanging on the waist in the old times, hence the name. It is popular because it has thin coat and rich stuffing, and is delicious and instant combination of staple and non-staple foods giving people a fill feeling.

Nengrenju
It is well known for its seasoning. Guest coming here could know what “clean plate and clear soup” means. As the meat is out, the plate is clean without any blood left, and as the dinner finished, the soup is clear without any bubble. This is rare among all chafing dish restaurants nowadays.

Huguo Temple Snack Restaurant
Huguo Temple Snack Restaurant is one of the representatives of Beijing local snack. It is well known for rich variety, outstanding features and deep culture in it. Over 80 local snackswhich are popular among people from Beijing and all over the country as well as foreign guests,such as Stuffed Glutinous Rice Flour Ball, Glutinous Rice Flour Roll with Red Bean Paste and Soy Bean Flour, Pea Flour Cake, Fried Dough Twist, Fried Glutinous Rice Balls with Sesame, Fried Doughnut, Flour Tea, Gut Soup, Fermented Soya Milk, and more, could be found here.
In the spring of 1999, four chefs from Huguo Temple Snack Restaurant went to Singapore to attend the “Spring in River Bank–Greeting the New Year”. The delicate snacks made by them were highly praised by Singapore citizens and Premier Wu Zuodong, after the event, ordered 100 Glutinous Rice Flour Roll with Red Bean Paste and Soy Bean Flourfor the State Banquet. Local snacks have been present to elegant places. In November 2004, Business Department of Huguo Temple Snack Restaurant sent chefs to participate the 4th Macao Cate Festival and won great reputation in Macao with delicate Beijing local snacks and technique.
Huguo Temple Snack Restaurant as a time-honored brand in China, based on carrying out the local snack tradition, focuses on research and innovation, and introduced the Local Snacks Banquet integrating fine works of local snacks and Moslem flavor with excellent technique and deliberate banquet design