If you are worried that the Northeast restaurants crowded with streets are not authentic, then the restaurants in Beijing in the three eastern provinces are the best choice to resolve nostalgia. Jirenyuan Restaurant is located in the Jilin Beijing Office and has been established for more than ten years. The restaurant itself doesn't have a special story to tell, but you can find a lot of old Northeast dishes that have been lost in the capital here. Out of Jilin is difficult to eat the snow bean paste, in Jilin is the signature dish, the egg white skin wraps the red bean paste, after frying it becomes soft and fluffy, sprinkled with powdered sugar before eating, after the entrance is finely opened between the teeth, it is very moist and sweet, a bit similar to the traditional Beijing snack fried sheep's tail. However, this dessert is seriously oily, and you will get tired of eating too much, and the restaurant requires 5 starting points, so it is more suitable for many people to taste when gathering, and the price is 8 yuan / piece. In addition, old-fashioned crispy white meat is also rare to find in other restaurants. Use lard fat as the main material, cook with silk drawing technique, crispy and glutinous, not greasy at all, diners who prefer lard and are not afraid of heat may wish to try. The pot wrapped meat shows the real chapter of auspicious popularity and cooking skills. Pour the juice and hang it thinly, the sweetness is slightly rich, the sourness is more astringent, and ginger slices are added to add a refreshing feeling; The tenderloin is sliced very thinly, the batter is thin and well-proportioned, the whole body is fried tightly and crisply, golden yellow with burnt brown spots, not hard or sticky to the teeth, the meat is fragrant, and there is no fishy smell. Popular dishes such as pork ribs stewed with oil and beans, pig-killing vegetables, and pork slices. The first two are classic stews, with a thick texture of oil beans, which are softly cooked by the oil of the supporting characters' pork ribs, but this can only be called a vegetarian dish, and the amount of pork ribs is too small; The freshness of the sauerkraut, the fatness of the white meat and the rich and tender aroma of the self-infused sausage are cooked to the slightest taste, which is very suitable for eating around the stove in winter. After the renovation in 2017, Ji Renyuan has improved a lot in the style of the restaurant, with low glass teacups, lake blue velvet chairs and stools and log dining tables, which make the northeast style of thick branches and leaves show off, and wash away the notoriety of "the worst environment in Beijing". Most of the service staff are enthusiastic and patient, and they know the dishes in detail when ordering, and will take the initiative to add water. The lobby offers a three-course buffet of cold dishes and fried shrimp chips, which can be eaten in unlimited quantities. The back kitchen is an automatic door, and you can roughly see that the hygiene inside is in good condition when passing by. The restaurant provides a buffet breakfast, 38 yuan per person, providing four hot dishes, eggs, steamed buns, porridge, etc. The biggest problem is that the degree of standardization is not high, and there may be oolong situations when ordering new dishes, so newcomers may wish to try classic home-cooked dishes first.