NUO Hotel Beijing's He Chinese Restaurant has been ranked among the top three best Cantonese restaurants in Beijing all year round.

The former head chef of He Chinese Restaurant was the famous Tan Yancan, who has worked in well-known restaurants such as Lee Garden, Sun Wing Kee, Hong Kong Jockey Club, and Duck Season, and he has led Lee Garden Beijing from the initial lack of popularity to full seats. In 2017, the chef team of He Chinese Restaurant was greatly changed, from the head chef to the sous chef. With more than 20 years of experience in Cantonese cuisine, the new Executive Chef of Lee Court, Mr Ho Hau-yuen, won the Bronze Award for Modern Chinese Hot Cuts at the 15th Hong Kong International Culinary Classic in 2015. Hong Kong's chef Mui Wing-fai serves as the executive sous chef, he is known for his knife skills, and Huaiyang cuisine is his specialty; Even the newly appointed dim sum chef Xie Yongcong has worked as a dim sum chef in many five-star hotels such as Jinhua Shangri-La in Xi'an, Shangri-La in Haikou, Hainan, and China World Trade University in Beijing.

NUO Hotel has cooperated with a number of institutions in Shunyi, Changping, Yanqing and other places to establish its own "NUO Healthy Farm", which provides breeding, slaughtering, and fresh vegetables, from the picking and transportation of raw materials to the delivery to the table, which can be traced back to the source, and the quality control is guaranteed.

The menu of He's Chinese restaurant is obviously a trace of Li Yuan, and the three layers of ice roasted pork, Yangzhi nectar, and lobster soup soaked in Cantonese silk miao rice are among the classics. Admittedly, the taste is still slightly inferior to Lee Court. In addition, there are many highlights in the production of He's Chinese restaurant: a crispy free-range chicken is selected from its own farm, and the subcutaneous fat of the chicken is slightly thicker, so the roast chicken skin is crispy and tender, and it is not easy to firewood; The classic fried beef river, okra can be added according to the season, and at the same time, supplemented with a small amount of green mustard to enhance the flavor, the whole dish is more fresh and delicious; Hejia's classic dessert rose cake is also surprising, the shape of the cake is small and thick, the puff pastry layer by layer, the filling of rose petals is very fragrant, and the filling is also padded with a layer of soft pea puree, the taste is very rich.

Most of the products of the He family are traditional Cantonese dishes, which are not fancy, but each dish can be eaten with the chef's intentions. For example, black vinegar foie gras beef tenderloin, foie gras is fatty, beef tenderloin is fresh and tender, and a little Italian black vinegar is added to cleverly dissolve the oiliness; The first-grade beef jerky is as thin as paper, with a crispy bite and just the right seasoning; Kung Pao shrimp balls are made of wild prawns, which can be eaten with a different elastic taste from small shrimp meat; The tofu raw materials of Taizhou Tofu are also flown in from the local area every day. Even the dim sum of He's Chinese restaurant is also among the top three in the city, and the standard of each dish is very high.

He Chinese Restaurant is located on the first floor of the hotel, and the dining space is very neat, with a proper sense of comfort, low-key and unassuming. However, the space between seats is not large enough, and the meal is a little crowded during peak hours. There are 9 private rooms here, the largest of which can accommodate 30 people at the same time, with an average consumption of 500 yuan per person. The restaurant's service water guidelines are worthy of criticism, and the waiters are mild-mannered, but they are not familiar with the menu, so it is recommended to strengthen the training. During the meal, it is more timely to add water and replace the bone plate, and it is also diligent, and it is barely worth the 16% service charge. The corkage fee will be charged 200 yuan per bottle regardless of red wine and white wine. The hotel's underground parking lot is free of charge, and there are plenty of parking spaces. Hejia's products are worth a special visit, and customers can go to the meal after booking a table in advance.