In 1924, Pu Yi was expelled from the Forbidden City, and the Imperial Dining Room was disbanded. In the following year, Beihai was opened to the outside world, and Zhao Renzhai, a kitchen worker who was originally on an errand in the Qing Palace's imperial dining room, and the imperial chefs Sun Shaoran, Wang Yushan, Zhao Chengshou and others, opened a tea house in Beihai Park, named "Fangshan", which means to imitate the Qing Palace's imperial food products, and operate pastries and dishes. Since then, Fangshan has experienced periods such as the return of state-owned enterprises, the relocation of Ripple Hall, and the closure of business during the Cultural Revolution, until it reopened in 1978, and only moved back to the original site of Fangshan Tea House on the north shore of Beihai in 2016. Today's Fangshan has become one of the indelible taste memories in the hearts of old Beijingers. National leaders Zhou Enlai, Deng Xiaoping, Ye Jianying, etc. have favored Fangshan Restaurant, which is also an important place for New China to receive foreign guests, including former US President Nixon, former Secretary of State Kissinger, former Japanese Prime Minister Kakuei Tanaka, United Nations Secretary-General Waldheim, etc., Qiong Yao and Guo Wanrong and other well-known people in Taiwan have also come to Fangshan. Mr. Tadahisa Nishio of Japan introduced 80 famous restaurants in the world in his book "Famous Restaurants in the World", including Fangshan Restaurant. There are many restaurants in Beijing that specialize in court cuisine, but the one that really has a close relationship with the old dynasty is Fangshan. Since the original chef came from the late Qing dining room, the dishes handed down from Fangshan largely inherited the imperial food legacy of the Guangxu year of Tongzhi, and many flavors adapted to the preferences of the Empress Dowager Cixi. Minced pork cakes, fried tenderloin, pea yellow, small nest head, kidney bean rolls, etc., are all court dishes rich in Fangshan, and they are all more or less related to Cixi. The famous pea yellow in the capital is famous for Cixi's favorite food, the white peas are boiled and fried with sugar through sifting, which is cold and moist, the taste is sandy, and the taste is slightly sweet. Xiaowotou is also Cixi's royal point, finely sifted cornmeal, refined with sugar and osmanthus, made into the size of chestnuts, exquisite, soft and sweet. Dream cake is one of the most well-known dishes in Fangshan. Legend has it that the imperial chef made the minced meat baked cake that Cixi tasted in her dream, and Cixi loved it and gave it the name "Dream Baked Cake". Zhou Enlai is a frequent customer of Fangshan, and once put forward suggestions for improving the minced meat cakes of Fangshan, and he suggested adding water chestnuts and bamboo shoots to the minced meat, which is not easy to eat greasy and more refreshing. Fangshan Restaurant did listen to this opinion and has continued to use it to this day, making it a signature dish of the restaurant. To taste, the sesame pancake is eaten with a knife to remove the small noodle ball in the middle and sandwich it with minced meat. This dish is made with minced bamboo shoots, minced water chestnuts and cloves added to the stir-fried minced meat, giving it a sweeter flavor than the original one and reducing the greasy feeling. However, Fangshan's minced meat pancakes are not as good as before, and the pancakes have abandoned charcoal grilling and switched to electric grilling due to limited conditions, although they can still keep the outside crispy and soft inside, but the taste is slightly sticky, and the minced meat also looks a little dry. The "Four Great Stir-fried" dishes are also a must-try when you arrive at the store, namely "Stir-fried Tenderloin", "Stir-fried Fish Fillet", "Stir-fried Kidney Flower" and "Stir-fried Prawns". The stir-fry technique was created by the imperial chef Wang Yushan, which was also the favorite of the Empress Dowager Cixi, and the stir-fried dishes also evolved into one of the classic dishes of Beijing cuisine after entering the folk, which can be seen in many Beijing restaurants, and the stir-fried dishes of Fangshan Restaurant are typical representatives. "Grasping and stir-frying" means that when hanging the batter, you need to keep grasping it by hand, so that the ingredients are evenly hung and the finished product can taste the same in every bite. Fangshan's fried vegetables are bright and thick, hanging sticky juice, crispy on the outside and tender on the inside, the dough is even, the entrance is sweet and sour, salty and fresh, refreshing and appetizing, its flavor type is very similar to sweet and sour loin, but the sweet and sour taste is slightly lighter than the sweet and sour method, less thick and sweet, and the taste is more refreshing. Due to the use of the same cooking techniques, the flavor of these dishes of Fangshan is almost the same, but the difference in ingredients makes the final presentation effect very different, the most famous fried loin is slightly mediocre, the taste is doughy, and the fried shrimp and fried fish fillet are fresh and sweet due to their own selection of materials, but they have adjusted the vitality of the whole dish, and the taste is very lively. In addition to the signature dishes that are more close to the people, there are also a lot of palace dishes in Fangshan Restaurant, such as anchovy shark fin, golden toad and jade abalone, Yipin Guan Yan, fried prawns, Gongmen offering fish, and chicken breast. The restaurant is located in Beihai Park, near the Kowloon Wall, and you will need to buy a separate ticket to enter the park, but you can usually get free of charge by telling the ticket inspector to go to Fangshan for dinner. The interior and exterior decoration of the restaurant is in the classical architectural style of the Ming and Qing dynasties, and the four characters of "Fangshan Restaurant" are inscribed by Pu Jie, the younger brother of Pu Yi; The hall is located in the atrium of the inner courtyard, and the courtyard is flanked by private rooms. The service is friendly and friendly, the waiter is dressed in a Qing Dynasty flag costume and horse coat, polite, and will recommend a la carte for customers according to the actual situation, not overselling, and introduce the dishes one by one when serving. On the whole, Fangshan Restaurant is famous, although the production level can not be compared with the past, but the heritage is still there, and it is better than the environment, tranquility and tranquility, after eating a meal and then taking a walk in Beihai Park, it is also a kind of enjoyment.