Speaking of Huizhou No. 8, it has been in Beijing for some years, and the environment is not to mention for the time being, but it has occupied an important position in the hearts of diners with its affordability and high cost performance. The boss is a native of Anhui, and will be very enthusiastic about introducing authentic dishes, in addition to its signature small strips of wild stinky mandarin fish, lined up vertically on the plate, using the traditional cooking method of Anwei, the fish is not only fragrant, but also can eat the umami of the fish, 148 yuan 4 small strips; In addition, the taste of the small river prawn pot is a bit like a spicy version of Lee Kum Kee Thai sweet and spicy sauce, which is more special, focusing on the hollow pot rice, which is very flavorful when dipped in the sauce, and the remaining juice after the pot is eaten continues to be white rice. The tableware is plastic sterilized tableware, which is very controversial, and it seems to be hygienic but it is difficult to be hygienic. There are few parking spaces at the door, more than 300 square meters of business area, more than a dozen tables in the hall, and private rooms. In general, the environment is slightly rough, there are many diners who smoke at will, and the surrounding environment is relatively noisy, the grade of the restaurant can not be reflected, and it feels good for tourists to walk in the alleys and encounter them.