Jiaquan Qifu Restaurant has always been a leader in Beijing, and Jiaquan Qifu Restaurant in Shanghai has also won the 2018 Shanghai Michelin Star Award. The predecessor of Jiaquan Qifu was founded in Hong Kong in the 40s of the last century, and the founder Xu Fuquan was the chef of He Dong's family, the richest man in Hong Kong at that time, and his background was not small. In 1953, Fu Ji changed its name to "Fu Lam Men", and for many years it has been a leader in high-end Cantonese cuisine, which can be called a textbook model of Cantonese cuisine. In 2007, his seventh son, Xu Weijun, created the "Jiaquan Qifu" brand, and after Xu Weijun took charge of all Fulinmen stores except Hong Kong and Macao in 2013, all of them were renamed "Jiaquan Qifu". The main store of FLM in Wan Chai, Hong Kong, has been awarded two Michelin stars. In the 2018 LALISTE International Cuisine Ranking - The World's 1000 Most Outstanding Restaurants, Beijing Family Qifu was also impressively listed. Compared with Cantonese restaurants such as Lee Garden, the price of Jiaquan Qifu is far ahead. Every dish of Qifu is very tough, and the interpretation of delicacies such as abalone and cucumber wings is naturally not a problem, and the home-cooked stir-fry is also brilliant. Jiaquan Qifu is very particular about the quality control of ingredients. The restaurant tends to use Japanese light soy sauce, and the amount of soybeans used to make soy sauce is generous, and the finished product smells faintly aromatic with soy sauce, which is great for soy sauce king duck tongue. The pork used in the roast belly is strictly selected, and the Hong Kong store uses the local Yuen Long pig, and the domestic branch uses the Anhui Sanyuan pig. There are not many types of dim sum, but they are made fresh every day while stocks last, and we never sell frozen products overnight. The great thing about the Seven Blessings lies in the deep internal strength, from the ingredients, the plating to the taste, every detail is taken care of just right. Baked crab cover is an enduring dish at the restaurant, most famously at The Langham, Hong Kong's three-Michelin-starred restaurant, Tang Court, and the ancestor of this dish is actually Xu Fuquan, the father of the founder of Chi Chuan Chi Fu. The crab is dismantled, washed, stir-fried with fresh milk and shredded onions, fried with eggs and breadcrumbs, and finally stuffed into the crab shell. The popular crispy chicken is also created by Xu Fuquan, and its products are the top among the first-line Cantonese restaurants. The menu of Jiaquan Qifu can basically close your eyes and blind spots, and high-quality products make repeat customers abound. The decoration pattern of Jiaquan Qifu Restaurant is open, the decoration is stylish but not luxurious, the private room is beautiful and elegant, and the atmosphere of the round table dining is very warm. The waiters are dressed in good spirits and have a friendly and courteous service attitude, but there is still a gap between the professional quality and Lee Garden. A 15% service charge will be charged for all orders, and the corkage fee will be 200 yuan/piece. Finally, it is added that there are many high-end Cantonese restaurants in Beijing, but there are not many that are balanced in all aspects and have a stable level. The Lucky Pavilion at the Hong Kong Jockey Club Clubhouse in Beijing is very good, but because it is a private club, you need to be a member to dine; The level of the well-known luxury Cantonese restaurant Meijing Restaurant is not bad, but in recent years, the wind of official consumption has weakened, and the price of Meijing Restaurant has remained high, and the cost performance is relatively low; The Waldorf Astoria's Purple Pavilion also has a lot of dishes worth trying, but the environment and menu selection are slightly detracted, so I don't recommend it here.