"If you have a happy event, go to Tongqing Building" is the classic advertising slogan of this century-old store. The group originated from the Chinese time-honored brand Wuhu Tongqing Lou founded in 1925, which has received Mao Zedong, Liu Bocheng, Chiang Kai-shek, Vietnam President Ho Chi Minh and other well-known personalities in history, as a famous historical restaurant in China, in 2006 by the Minister of Commerce personally awarded the Tongqing Building as "China Time-honored Brand". In 2010, Tongqinglou entered the World Expo as the only representative enterprise of Hui cuisine of the eight major cuisines of China. In addition, Tongqinglou also won the 2016 Top Ten Catering Brands in China's catering industry, and is also a recommended brand by Anhui Cuisine Association.

In Beijing, Tongqinglou has two branches, the Dazhongsi store is located in the Hefei office in Beijing, but the façade is relatively low-key compared to the Jinbaohui store, the store environment is elegant, the service staff is enthusiastic, and each dish has a special person to introduce the dish raw materials, taste, characteristics, at the same time, it will also be for the guests to cloth dishes, such as braised pork such large dishes, but also intimate to help the lady into small portions, this kind of professional dining service in Beijing catering service industry is rare. There are three or four parking spaces in front of the door, and there is a No. 8 yard across the road where you can park for free for two hours, and the front desk will provide parking coupons.

The Jinbaohui store is equivalent to a window for external display, with Hui cuisine as the main product, with Jiangxian, Shanghai-Hangzhou cuisine, Cantonese cuisine, etc. The main reason for adding Jiangxian is that the taste of Hui cuisine is heavy, and Beijingers have to have an adaptation process to the acceptance of Hui cuisine, plus there are base camps in Jiangsu and Shanghai, which is also the advantage of Tongqinglou. Cellar fragrant stinky osmanthus fish is one of the store's signatures, the mandarin fish meat is thick and fat, the spines are few, the meat presents a large lump like garlic cloves, according to the chef, the mandarin fish here comes from Taiping Lake, and is pickled in Beijing after being transported, of course, the authentic taste will be heavier, novices should consider carefully; Another signature edamame tofu is also painstaking in the production, in order to make the edamame tofu in the best state, it has to enter the transportation process in the early stage of fermentation, and so on a few days later the tofu is sent to Tongqing Building, and the mycelium just grows to the most suitable length (nearly 1 cm), so the fried edamame tofu, the skin is crispy but not oily, the inside is extremely soft and tender, the rich soybean fermentation aroma blooms in the mouth, the stinky is not overbearing at all, with the soybean paste, garlic or chili sauce on the side, the taste is extremely enjoyable; Different from the braised pork practices in Zhejiang and Hunan, the gold medal braised pork in Tongqinglou has bones, the block is very large, and the fat is not greasy, and the meat is smooth and tender; In addition to the classic Hui dishes, Tongqinglou's xiaolongbao and kung fu soup are also very suitable for eating together. Kung Fu soup is boiled for four hours and has a rich taste; The soup is full of xiaolongbao, take a small bite first, suck the sweet soup before eating, which can avoid burning and not wasting the broth. Of course, there is also a buffet of fruits and snacks to enjoy while waiting.

With a total area of nearly 3,000 square meters, Tongqinglou Jinbaohui store is different from the previous Hui-style architecture and decoration style, and Tongqinglou feels very noble. As soon as you enter the restaurant, the jade-colored stone floor is clean and reflective, and the left and right sides of the corridor echo with the way of the Hui merchants of "one side is a huge collection of treasures and jade, and on the other side is a vast volume with the fragrance of books". The dining area of the restaurant is divided into three areas: banquet, dine-in and box, and the banquet area is bright and open, which can accommodate more than 20 seats at the same time; The dine-in area is noble and elegant, with bookshelves of literary toys and old urns displayed next to the table with wide table distance, and the wooden pattern makes the environment more quiet, and it is worth mentioning that the semi-open kitchen is full of kitchen utensils and a stack of cage drawers below, where one or two small kitchens are busy in the steam, and the interest of Hui cuisine cooking is in full view; In addition, the blue and white porcelain bowls and plates on the dining table are layered with order, and you can see the old houses and modern high-rise buildings in the ancient city when you look out.