Lao Kengji is touted by Beijingers, and he must be grateful for a bowl of lard rice. In the era of poverty, a bowl of lard rice was a delicacy of Hong Kong people, and the gourmand Mr. Cai Lan also highlighted it in "Must Eat Before You Die". Lao Keng Kee entered Beijing in 2011, and the owner Lam Wai Kuang has picky taste buds, and the executive chef Chan Kin Chiu is also very particular about food, both of whom are from Hong Kong. Lao Keng Kee has been awarded the title of Best Guangdong-Hong Kong-Macao Restaurant by "World Cuisine", and has also been selected as the best restaurant of the year by "Weekend Pictorial". Lard and rice are the housekeeping signs of Lao Kengji. Northerners probably get confused when they hear "lard", but in fact this dish is not greasy, but fragrant and crystalline. Lard rice seems ordinary, but the more ordinary the dish, the more elaborate the ingredients. First of all, rice should be made with good rice, and Lao Keng Ji uses Thai fragrant rice; The lard should be cleaned, and there should be no gas; Soy sauce is best to use head pumping, and a pot of fermented soy sauce only has one chance to refine the head pump, so the taste is the most mellow and rich; As long as the most tender part of the cabbage sum, stir-fry until half-cooked, which is very fragrant. Lao Keng Ji's lard bibimbap is served in a stone pot, listening to the stone pot sizzling the rice, the cabbage sum, sausage, and fried egg in the pot have been chopped, the clerk will help you mix the lard into the rice, mix well, and use a spoon to dig out the bottom of the pot to eat, burnt and crispy. In addition to lard bibimbap, many of Lao Kengji's dishes can stand up to scrutiny. Lao Keng's pig hand is another sign of Lao Kengji. Hong Kong people love to eat pig's trotters is famous, and the famous dish "Fortune Pig's Hand" represented by pig's trotters means the good wishes of relatives and friends to "get rich as soon as possible". The old pit pork knuckle is a staple food that has been marinated and then fried, in which the frying process is also very particular, the oil temperature should be high, the pork skin is fried crispy with boiling oil, and the excess fat is forced out, and the skin is crispy on the outside, soft and glutinous on the inside, fragrant but not greasy. In addition, steamed fish with tofu, squid whiskers in typhoon shelter, stir-fried pork belly with cabbage flowers, vermicelli with foie gras sauce, pan-fried red shirt fish with tomatoes, stir-fried beef cubes with black pepper and king oyster mushrooms, flamed barbecued pork, salt, pepper and garlic bones, street beef, steamed chicken with golden needle mushrooms and cloud ears, etc. On the dining table of Cantonese people, a serving of seasonal vegetables is an indispensable decoration. Diners can add stir-fried or boiled vegetables to neutralize the greasy taste of big fish and meat. Lao Keng Kee's vegetables are sourced from potted vegetables under the "Senior Brother Cai" brand, which is a brand of Beijing Yinong Agricultural Technology Co., Ltd. There is also some food that can only be tasted in Lao Keng Kee. For example, this baked sago pudding dish is no longer common in Hong Kong because of the complex and time-consuming process, and is only available in some very old restaurants. The surface of this dessert is slightly crispy after baking, and the melon seeds on the surface add to the crispiness. Scoop up a spoonful of sago, the entrance is soft and glutinous, each sago is crystal clear, Q bomb is not mushy, and the bottom red bean paste is very sweet. For example, the black cow and white cow are common in Hong Kong-style tea restaurants, the black cow is cola chocolate ice cream, and the white cow is 7-up vanilla ice cream, these two drinks have a unique taste, and diners who love to try them may wish to try it. Of course, the old pit is not without minefields. Taking snacks as an example, the sauce served with fish siu mai is oyster sauce and tomato sauce, which is not in harmony with the taste. The curry paste of squid whiskers has a light flavor and is not rich enough to absorb the flavor. The red bean ice is very willing to cut the ingredients, the bottom layer is the glutinous red beans, the top layer of fresh cream and vanilla ice cream are very delicious, but unfortunately the milk crushed ice in the middle is lighter and the ice residue is more. It can be seen that seasoning is the weak point of Lao Kengji, the ingredients are of high quality enough, and the cooking is also attentive, if it is improved in seasoning, it will be more popular. The storefront of Lo Hang Kee is not conspicuous, but the interior looks like a nostalgic hotel in Hong Kong in the sixties and seventies. Heavy wooden tables and chairs, four-color diamond-shaped window stickers, and classical Western-style wall lamps are old-fashioned but tasteful. The tables and chairs are mainly tables for four people, and the tablecloth and tableware are clean and tidy. The waiter is good, but not very familiar with the dishes. Because there are many seats, there is no trouble waiting for a table. However, on weekdays, the kitchen is closed, and stir-fried and baked rice are not served, so it is recommended to go to the meal. There is also a restaurant in Beijing that specializes in eating beef brisket noodle soup called Qiye Clear Soup Belly, which was opened by Hong Kong star Chen Xiaochun, and the environment and atmosphere are as flavorful as Lao Kengji, and the food is not bad. However, because there are few varieties of food, it cannot be regarded as a tea restaurant, and friends who like pasta can go to try it.