For a long time, Sichuan restaurants have represented the highest level of Sichuan cuisine in Beijing. In the early days of the founding of the People's Republic of China, in order to improve the level of catering service in Beijing, the central government introduced chefs and restaurants from Guangdong, Sichuan, Jiangsu and Zhejiang many times, and Sichuan Hotel was a product of this period. Sichuan Hotel was established in 1959 at the suggestion of Zhu De, Chen Yi and other generals, and sent more than 30 chefs from Chengdu and Chongqing to Beijing. Sichuan Hotel is named by Zhou Enlai himself, the plaque is inscribed by Guo Moruo, over the years Sichuan Hotel has received countless national leaders and foreign dignitaries, the chef team has entered Zhongnanhai three times to provide meals for Mao Zedong. In the courtyard of Xidan Xirong Line Hutong, the original site of Sichuan Meal, it was relocated to No. 3, Xinjiekou North Street, Xicheng District in 2010. The restaurant has won a number of awards, such as National Special Restaurant, Beijing Sichuan Cuisine Famous Restaurant, Beijing Top Ten Wedding Banquet Hotels, etc. Home-cooked sea cucumber, fish-flavored shrimp balls, weird shredded chicken, camphor tea duck, high-quality Mao Xuewang, high-quality kung pao chicken, boiling cabbage, and dandan noodles were rated as special dishes in Beijing by the Beijing Cuisine Association. However, the former glory of Sichuan restaurants is no longer there, and the current taste tends to be normal, with occasional diners reporting that the dishes are not as good as before. The signature kung pao chicken, red and white mapo tofu, fish-flavored shredded pork, and fish-flavored shrimp are still at the same level; Northern Sichuan Liangfen, Dandan Noodles and Sichuan Cold Noodles are seasoned authentically, the noodles are fresh and taste good; However, saliva chicken, garlic and white meat are average, and if the quality of Sichuan pepper can be improved, there is definitely room for improvement in taste. Overall, the food here tastes decent, but the value for money is not high, and the store's resounding reputation is easy to make people feel a sense of disparity. In terms of environment, the exterior decoration of Sichuan Hotel is still very magnificent, with a construction area of 3,000 square meters, and the interior gives people a sense of squareness, ancient style, and reasonable arrangement of round tables and square tables. The restaurant has a total of 14 private rooms, and the hall on the second floor can accommodate up to 160 people at a time, which is suitable for wedding and birthday banquets. Most of the customers who come here are elderly, and there are also families who have a happy meal. The waiters are basically the camp of middle-aged aunts and young girls, and there is still a lot of room for improvement in the service attitude. Most of the middle-aged people who dine here will order alcohol, but there is no corkage fee for bringing their own alcohol. There is no need to wait for a seat, and private rooms need to be booked in advance.