Among the civilian restaurants in Beijing, Hengshanhui is definitely a veteran player. Hengshan Restaurant is a Cantonese restaurant from Shanghai, established in 2002, there are 3 branches in Shanghai, the branch of Cantonese cuisine in Beijing is called Hengshanhui, and the "Hengshan Restaurant" in Beijing is positioned as a tea restaurant. Hengshan Restaurant in Shanghai was named the 2009 Recommended Cantonese Restaurant by Time Out magazine and was named one of the Best Restaurants in Shanghai 2011 by Shanghai Tatler magazine. Beijing's Hengshanhui has been in business for less than 10 years, but it has a good reputation among nearby Cantonese people. The menu of Hengshanhui in Beijing is very rich, and the business used to be booming, but the standard has declined in recent years. Classic Cantonese dishes such as pineapple prawn balls, stir-fried pork neck with double green onions, Fengcheng special fried stuffed three treasures, crab pot with jelly and noodles, and beef tendon belly in pot soup are very popular. There are also many tricks made in Western dishes on the menu, such as steamed silver cod with winter vegetable vermicelli, beef with kale in Tai O shrimp sauce, silver cod baked in sauce, shrimp in wooden barrels with salt, and fried beef cubes with black pepper sauce with beautiful fruits. Hengshanhui is also praised for its old fire soup and dim sum. Traditional Cantonese refreshments such as shrimp dumplings, barbecued pork buns, mala cakes, and cured radish cakes are of a certain standard, but dim sum such as shrimp dumplings and chicken feet are expensive. The price of Hengshanhui has not been cheap in recent years, and it can no longer be described as affordable, but the Hong Kong chef in the back kitchen still guarantees the restaurant's production. Hengshanhui currently has only one branch in Beijing, and the restaurant has two floors, a large private room on the second floor, and a double seat. The door is not easy to find, after entering the door, it is a simple and bright decoration, although it is not new, but the beige tables and chairs, the warm round table still looks comfortable and warm. Private rooms are private and there is no corkage fee. The service is enthusiastic, on-call, and the care of the guests is thoughtful and careful, but unfortunately there is a shortage of manpower during the peak period, and the dishes are served slowly, and some dishes may not be hot enough to be served. There is a waiting table for meals, so it is recommended to avoid the rush hour to eat. It is worth noting that the nearby "Hengshan Restaurant" is an annex to the restaurant, which specializes in Cantonese hot pot and Hong Kong-style tea dishes such as toast and milk tea, and is open until 3 p.m.