Long Kee Tea Restaurant has not had a branch for 20 years, and together with Lion Rock and Qige Hong Kong-style Tea Restaurant, it represents the highest level of tea restaurants in Beijing. The owner of Lung Kee, Hu Zhaotong, is a Hong Kong native who opened Lung Kee Tea Restaurant in 1998, which is the second tea restaurant in Beijing and the oldest tea restaurant in Beijing. Hong Kong people have a habit of writing their signature dishes on the wall, and Lung Kee is no exception. The private dishes on the wall are already very attractive just by looking at the name: steamed sea bass with ginger and salted water, spicy and tender mutton, stir-fried shrimp balls with asparagus and lily, baked green beans with shrimp in XO sauce, fried chicken wings with honey and grapefruit, and braised beef tendons in Longji...... These dishes are only served at the dinner market on weekdays, as too many people are too busy on holidays. The menu of Long Kee is printed on the front and back of two pages of A5 paper, densely packed. Gold Medal Salt-baked Chicken Thigh Rice is an enduring dish of Long Kee, the most classic and classic way to eat is to order a set meal, in addition to chicken thigh rice, you also get a daily soup and a cup of coffee/milk tea, which can be exchanged for a cold drink for 3 yuan like Hong Kong. The chicken thighs are marinated first, then steamed and then baked, golden and attractive, with a light bite, the skin is crispy and the meat is tender, and the meat is juicy. For example, the soup is cooked on the same day, including watercress pot keel, octopus lotus root pot keel, gold and silver cabbage pot pig lung, borscht soup, etc., a single order of 16 yuan / case, regular customers will pinch the day to the store to drink soup. The lunch market is the busiest time for Lung Kee, and one dish can basically be served in 1 minute during peak hours. The most comfortable thing about Long Ji is that the ordering is very user-friendly. The standard taste of the food in the café is very stable, but it can be fine-tuned according to the taste of the diner. Hong Kong people go to tea restaurants with milk tea as standard, but diners can ask for "sweet and ice", which means no sugar and no ice. Coffee can also "fly sand and milk", which means no sugar and no milk, so to say next time you want to order fasting coffee. As for egg noodles, "go green" means not to have green onions, and "add bottom" means to add a portion of noodles. Breakfast in Long Kee is served from 7 o'clock, which warms the stomachs of many Hong Kong white-collar workers in Beipiao. The set menu system of Hong Kong-style tea restaurants is very reasonable, for example, if you order a D meal, you will have a meat and drink, and the meat can be steak, pork chop or sausage fried double egg, and the bun is butter bread, and the drink can be coffee or tea. It gives diners more choices at the same price, but not so much that they are not dazzled, which greatly improves the efficiency of ordering. Or come directly to a classic with pineapple oil and milk tea, just like Xie Anqi sang in the song, "Butter meal bags with 100-year-old strong tea make the tired body sublimated." In terms of environment, Lung Kee Tea Restaurant can be described as the most Hong Kong-style tea restaurant in Beijing, restoring the style of Hong Kong in the 70s. The mosaic tiles on the floor were brought in from Hong Kong, and the solid wood square tables, wooden chairs engraved with the word "Long Kee", handwritten menus on the walls, wooden food signs on the bright stalls, and old-fashioned fans on the ceiling all exude a strong traditional Hong Kong flavor. The clerk acted neatly, the meal was served quickly, and someone brought hot tea after sitting down, which was very intimate. However, it is worth noting that Lung Kee at noon is a nearby white-collar canteen, which is full of people, and waiting for a table is essential, so you might as well come over at night to savor the authentic Hong Kong flavors.