Quyuan Restaurant, which has the reputation of "the first Hunan cuisine in Beijing", is a restaurant under Jude Huatian and one of the national "Five Diamond Restaurants". It was founded in the Guangxu period of the Qing Dynasty, has a history of more than 110 years, and now settles in the Quyuan of the Exhibition Road, with the construction of the capital over the years, how much has been moved home, perhaps even the employees of the Quyuan are not very clear. Quyuan has attracted Qi Baishi, Mei Lanfang, Zhou Yang and other literati and celebrities to patronize many times, and the title banquet of the ten founding marshals was held here, and the dishes were praised by Mao Zedong as "authentic hometown flavor". There are two chefs of Quyuan Restaurant, Shi Yinxiang, who is known as the "first person in Hunan cuisine", and Wang Jinren, a famous chef, both served as Mao Zedong's "imperial chefs". Of course, Quyuan, which has so many honors, still ensures the top quality of the dishes, and has also introduced dishes that are more in line with the taste of the public through adjustments, making it the first place among so many Hunan restaurants, and its unique flavor is fragrant in the capital. If you want to eat a delicious sour and spicy belly, Quyuan is definitely the only one. As a town-level famous dish, it can be seen in the price, 158 yuan / case. First, because of the exquisite selection of materials, a plate of hot and sour belly tips requires the pork belly of 4 pigs, and the freshness requirements are extremely high, and it must be purchased and sold on the same day to ensure its unique crisp and tender taste; The second reason is that the tip of the sour and spicy belly requires cutting and heat, and the flower knife is cut into an ear of wheat and the heat will be hard after a while, and it takes a chef with one or two decades of skill to cook it well. The bottom of the pot is made of Hunan fresh chili, green onions, ginger, garlic and Hunan kimchi, and more than 10 kinds of natural seasonings are added. But it's not easy to eat, it's limited to 30 servings a day, and you have to book it in advance. Known as "the third generation of chopped pepper fish head in Beijing", the tea oil chopped pepper fish head is also one of the popular signboards of Quyuan, its popularity is not unrelated to the quality, the fish head is selected a big fat reservoir live fish, the chopped pepper is selected from Hunan local specialty chili, the cooking will add the special tea oil twice, and finally add the secret soup soy sauce, the fish head is half chopped pepper and half sauce pepper, the entrance has no earthy smell, which fully reflects the sweetness and meticulousness of the fish. The wide flour selection material at the bottom is matched with sauce, and the slightly spicy taste enhances the umami to the extreme, 118 yuan per case. In addition, it is worth recommending vinegar chicken, also known as Dong'anzi chicken, the chicken thigh meat is cut into strips, the key to this dish is not only the selection of materials, the use of thickening techniques in the "cooking" is also the highlight, with the characteristics of freshness, beautiful color, delicate, sour and spicy, with a serving rate of up to 90%, only 42 yuan / case. "Spicy chicken soup soaked in belly, people often remember Yuloudong" is the grandson of Zeng Guofan in the late Qing Dynasty, Xiangxiang Hanlin Zeng Guangjun wrote a famous sentence, has been widely spread in the Changsha food industry, can see the charm of these two Changsha traditional dishes. Of course, not only in Yuloudong, but also in Quyuan, it is worth trying, however, there is no soup on the menu, if you really want to taste a feeling, you have to find the manager in advance to book. The most famous eel dishes are "Zilong Stripping Clothes" and black pepper eel back, in order to ensure umami, they are limited and very sought-after, and they have to be ordered. In addition to the signature dishes, of course, it should also be accompanied by some refreshing dishes to be perfect, cold dishes and refreshing radish skin, pickled moderately, crisp and sour and spicy, suitable for greasy, 15 yuan / case. Smoked bamboo shoots are a major feature of Quyuan Restaurant, which will not only have smoke shoots in a pot, but also make a unique flavor of smoked bamboo shoot packs. Of course, the more affordable one is in the take-out window, open until half past 6, mainly selling some cooked food and pastries, among which the vegetable dumplings are selected as a kind of wild vegetables called Wan Nianqing, limited to 300, in addition, capers, carob buns, yellow rice dumplings are all sought-after goods, if you can meet must buy. The hall on the first floor of Quyuan or the private room will have Huang Miaozi, Xiao Lao, Qi Gong, Wu Zuguang and other calligraphy and painting masters, the second floor is the dining hall, and the third floor of the private room is many and there is no minimum consumption, which is very suitable for family and friend gatherings, and is also in line with the atmosphere of thrifty banquets. The most commendable thing is that the store has installed an elevator along the handrail on the stairs from the first floor to the second floor, there are rolling ladders on the second to third floors, there are many elderly people in the old residential area of Xicheng, and the waiters are very enthusiastic to help the old people go up and down and operate the elevator, which greatly facilitates the elderly and people with inconvenient legs. A time-honored restaurant can give diners such good service, and other long-established restaurants are difficult to beat. Paid parking spaces on the side of the road are 10 yuan per hour.