In order to create the "feeling of going home to eat", the restaurant is covered with wallpaper and murals of agricultural harvests, leaders' slogans, window flower paper cuts, window ridges full of garlic, pumpkins and cucumbers, enamel cups and stoves, and is full of local elements. There is a saucepan on every table in the coarse grain family. The iron pot stew is worth a try, and unlike the usual soft stew, the chicken skin here is firm and springy, and the chicken becomes more fragrant the more you chew it. The iron pot stewed fish is made from Nongfu Spring, but because it is stewed to order, the meat quality is not flavorful enough, and some diners report that it will smell earthy, but the vegetarian dishes and tofu are more delicious. The pot meat is well seasoned, but the batter thickness is uneven, and the texture is very hard when chewed. It can be seen that the dishes of coarse grains are not as good as the decoration and have memory points, and the taste control is not strict enough, but it is more than enough as a satiety choice. In recent years, there is more than one Northeast cuisine in Beijing that has made the decoration so noisy, such as the People's Commune, the Golden Spoon, the People's Kitchen, and another village in the north. Their common feature is that the dishes are highly similar, but they are not supported by the signature hard dishes that dominate one side, but there are many branches and the taste is not bad, so there is a lot of customer flow. The reason why these restaurants are not on the list is not because they are unpalatable, but because they are not good enough, so I won't repeat them.