If you ask Beijingers which tea restaurant they like the most, eight out of ten will mention Richang. Richang Restaurant is one of the few tea restaurants in Beijing that continues to be recommended by major food media, has a good reputation and stable production. Opened in 1998, Dongdan is one of the first Hong Kong-style tea restaurants in Beijing, and now has six stores, the Richang Mini sub-brand, and a central kitchen of more than 2,000 square meters. From the Kunlun Hotel, Zhaolong Hotel, to the Hilton Hotel, Shangri-Li Hotel, almost all five-star hotels have Hong Kong kitchens in the preparation for the construction of Hong Kong kitchens. After Hong Kong's return to China in 1997, Beijing ushered in a wave of Hong Kong people, and Hong Kong chefs gradually settled in tea restaurants and public catering. Zeng Zhaori, a chef in Hong Kong, also came to Beijing to work hard, and made Richang's business prosperous. The biggest feature of Richang restaurant is that the price is popular, the dishes are varied, and the products are decent but stable. However, in the past two years, Richang's criticized level has dropped seriously, and the production is more biased towards the taste of Beijingers, and the characteristics have become increasingly blurred. The cured meat, roasted and marinated foods in Richang Restaurant are almost the same as ordinary food stalls, and there are many kinds of stir-fried, iron plates, and casseroles. Among them, the typhoon shelter series and the raw gel series are particularly popular. The typhoon shelter is the first place name in Causeway Bay, Hong Kong, which is one of the 11 typhoon shelters built by the Hong Kong government for fishing boats, and is also the largest, and a large number of local fishermen live here, thus forming a unique food culture. The essence of typhoon shelter stir-fry is reflected in the flavor of minced garlic. The shrimp in a typhoon shelter at Richang Restaurant are especially recommended, and the finished dish is golden in color, smells garlic and crispy in the mouth. Several of these points are essential: the amount of minced garlic should be sufficient, and the hot oil should be fried until golden brown, which is called "golden garlic"; The breadcrumbs are crispy and crunchy, not sticky or pasty, and complement the golden garlic with it; The prawns have a crispy skin and fresh flesh in the mouth. Shrimp, fresh squid and nine-bellied fish in the typhoon shelter in Richang are very popular, and even eggplant and tofu can be used in the typhoon shelter. Raw jelly is made with thick oil red sauce. In Guangdong, the quality of the sauce determines the taste of the gel pot, and the wok gas is also an essential point. Richang's raw jelly tofu sausage is the signature of jelly, the sauce is well blended, the soy sauce is very strong, mixed with a hint of sweet fragrance, hanging on the ingredients crystal oily. The raw intestine is crispy, the tofu is tender, one bite is crisp and the other is tender, and the taste is balanced and jumpy. The onion on the bottom is simmered sweetly, and it is a rare accompaniment to everything from the main dish to the side dishes. Fresh squid, beef tenderloin, bullfrogs, pork ribs, and rice cakes can all be made into raw jelly, and each dish will not step on thunder. Other stall stir-frying, casserole and claypot dishes are not lost. Stir-fried chicken fillet with celery with XO sauce, stir-fried kale with cured meat, stir-fried pork neck with cold melon, three-cup chicken with bay leaf golden garlic, and sea rice vermicelli and radish pot are all meat and vegetarian combinations, you might as well try it. The vegetable supplier of Richang Restaurant is Ningxia Yuefeng Ecological Agricultural Technology Co., Ltd., which mainly supplies kale, choy sum, cabbage and other seasonal vegetables to mid-to-high-end restaurant enterprises in Hong Kong and Macao, with an average daily supply of more than 25 tons. The vegetables are transported to various branches in Beijing Richang by cold chain air transportation, picked on the same day, and arrived in Beijing on the same day, which shows the freshness. The decoration of Richang Restaurant is not luxurious, but the dining space is clean and bright, except for Yizhuang store and CapitaMall store where the decoration is a little old-fashioned, and the other branches have soft and comfortable leather sofas. You may have to wait for a table during peak hours, but you must be seated for 10 minutes, and the waiter will lead the order, and everything will be orderly. The service attitude is average, and the amount of oil is relatively large to subtract a few points from Richang, but it does not prevent Richang from becoming one of the most popular tea restaurants in Beijing.