Yudefu Shabu Shabu Restaurant is a little special in Gui Street, where crayfish is popular, and the slightly market-like decoration is not eye-catching, but many old Beijing neighbors like to come to this small shop to reminisce about the charm of old Beijing. Since moving to Gui Street in 2004, Yudefu has been doing a prosperous business for many years. The famous writer Feng Tang is also a regular customer of the shop. According to the boss Yu Fusheng, he entered the industry as early as 1973. Because the next generation could not apprentice, Yu Fusheng worshipped his grandfather Yu Delong's high feet as a teacher. My grandfather was as famous as Liu Baoquan as "Two Swords in Beijing", and he made special dishes for celebrities and politicians at home and abroad many times, and was well-known in Beijing. "People should be born with reverence for the local area and pay attention to inheritance" is the dogma in the boss's heart, and his grandfather's inheritance is naturally his proudest place. The boss has his own set of experience in the selection of mutton. The store selects Inner Mongolia sheep that have been castrated since childhood, which has the characteristics of tender meat and no sheep smell. Knife work is naturally one of the advantages of Yu Defu, and the boss's decades of skillful knife skills always fascinate some viewers. "Pull the meat forward, empty it backward" is his earnest teaching to the apprentices in the store. The mutton slices are kept at a thickness of about 0.8 mm, which is quite a bit of Chaoshan beef knife work. The lamb slices are gently soaked in water, tender and juicy, and you can whet your appetite just by looking at them. The four best parts of shabu-shabu are the big three-pronged, the small three-pronged, the grinding crotch and the cucumber strips. The boss Yu Fusheng only launched these four varieties on hand-cut mutton, and the degree of persistence can be seen in general. The big three prongs are half fat and half thin, fat but not greasy, moisten the throat and refresh, suitable for the first shabu of the pot. The taste of the small three forks is much more delicate, with a relatively strong mutton fragrance, and the entrance is sweet. The texture of the crotch grinding is a little more tender, and it melts in the mouth, which is quite flavorful. Cucumber strips have the least amount of goods and the best taste, and the color of each roll naturally transitions from dark to light, crisp and smooth, and the sheep flavor lingers in the mouth for a long time. In terms of ingredients, Yu Defu's performance was a bit disappointing, with more diners feeling salty. Diners who care about sesame sauce should pay attention to this. Although it is located in Gui Street, where crayfish are popular, diners who bring their own crayfish into the restaurant are not welcomed by the boss, which is also the rule of this old gun. The whole store is small, with only a few tables, and the environment is not outstanding. The service is basically the same, and there is nothing to criticize. All in all, Yudefu is worth a try for diners who want to experience Beijing's neighborhood culture.