As a representative of improved Hui cuisine, Dayonghui can stand out among many old Hui restaurants, and the quality of its products can be seen. Dayonghui (Beijing) Catering Management Co., Ltd. was established in 2007 and was rated as a national green catering enterprise in September and October 2011. Different from other Hui restaurants, Dayonghui is not only mainly engaged in traditional Hui cuisine, but also on the basis of maintaining the traditional cooking techniques of Hui cuisine, constantly absorbing the advantages of other cuisines, and innovating and improving on this, of course, this is also the reason why Dayonghui's dishes can be accepted by more people, on the basis of inheriting traditional Hui cuisine, it has established its own unique style of Hui cuisine in Beijing. There is stinky mandarin fish in the Hui restaurant, but in the production of Dayonghui, some improvements have been made to the stinky mandarin fish, pickling and reducing salt, burning polysaccharides, reducing the saltiness and sweetening, the fish meat is more compact, the garlic clove is more obvious, its signature Huangshan stinky mandarin fish is brilliant is that the soup is very mild, there is no noisy meaning, unlike some Hui restaurants salty heavy mouth, the fish meat of the stinky mandarin fish is very fat, heated over low heat, the unique stinky fragrance is overflowing, 168 yuan / case; Hu Shi Yipin pot, which won the "Zhongguancun International Food Festival Golden Plate Award", is also a famous product worth recommending, with rich content, including egg dumplings, pork ribs, bean bubble stuffed meat, bacon, dried bamboo shoots, pork belly, chicken, etc., the ingredients are selected from the freshest local area, the taste is original, but the appearance is not as beautiful as the menu picture, 86 yuan / example; In addition, Da Yonghui is also good at poultry cooking, and Dezhou grilled chicken, Henan Daokou roast chicken, Jinzhou ditch gang smoked chicken and known as "China's four famous chickens" Fu Liji roast chicken, the selection of local fresh high-quality chicken, after slaughtering, scalding, rubbing, washing, chopping, knocking, bleaching, don't, drying, frying, marinating and other more than ten processes, strictly control the tender chicken and old chicken marinated time, the former 20 minutes, the latter about 1 hour, after the table fragrant, rotten meat and bones, is one of the dishes with a higher order rate in hot dishes, 88 yuan / example; The duck soup is filled with tofu and cabbage, which is suitable for tasting Compared with other hot dishes, the taste is light, and there are also old customers who criticize the ginger taste too strong, according to personal preference, the waiter personally serves the soup very much, 28 yuan / case. It is worth mentioning that the waiter must push the Yonghui stir-fry when ordering, shredded meat, shredded bamboo shoots, shredded green peppers, shredded parsley, and mushrooms are fried together, and the taste is also soft, tough and crispy, and it will taste cured, and the taste is very harmonious, 32 yuan / example. Not only the dishes have been improved, but the decoration style has also been combined with the modern style. The Huizhou archway standing in front of the restaurant is simple and beautiful, the hall in the store is exquisitely carved by the Huizhou partition door, full of antique fragrance, dining on the second floor, along with the stairs up is quite the attic of Huizhou people's style and the small bridge flowing water, the couplet calligraphy permeates the atmosphere of ancient Huizhou, and the modern style is reflected in the lamp, it does not have a more complex design, it is a simpler black and white square lamp, but also with the overall style. Both the round and square tables are neatly arranged, separated by a wooden screen on one side and glass on the other side, which is relatively intimate. Dayonghui also has 12 private rooms, which is a better choice for banquets, weddings, birthdays, full moon banquets and family banquets. The waiters in the restaurant are not well-trained and not very active, but their attitude is remarkable. Private rooms have a minimum charge and can be booked and furnished in advance. Free parking can be done at the door, but there are fewer parking spaces, it is recommended to arrive before the peak period of eating, the menu and the chef will be changed and modified according to the feedback of old diners, and there will often be new products launched, which is the first choice for foodies who try Hui cuisine for the first time.