If you really can't think of what to eat, the chain Taixing is definitely the safest choice. Founded in 1989 by Chan Wing-on, Hong Kong Tai Hing Restaurant Group has developed from a Hong Kong-style siu-mei fast food restaurant to a well-known large-scale restaurant chain with 180 branches. Chamu, Reliable, Fishery and Animal Husbandry, Miyazaki, Tokyo Tsukiji Canteen, Jinli, Huimian 1950, and Mandarin Ice Hall are also Taixing's brands. Tai Hing has won numerous awards, including the Silver Award in the Biggest Gastronomy Award by the Hong Kong Tourism Board, the Gold Award for the Best Taste Restaurant in the New Holiday Weekly Must-Eat Restaurant Awards for 5 consecutive years, the "Favourite Tea Restaurant" in the U Magazine My Favourite Restaurant Awards for 9 consecutive years, and the Quality Restaurant Certification by the HKTB for 10 consecutive years. Tai Hing not only cooperated with Hong Kong Airlines to launch business meals, but also launched canned Hong Kong-style milk tea for Cathay Dragon's flights. All branches of Taixing are directly operated, no franchise, and the menu in the same area is exactly the same. Tai Hing has a central production and logistics center of more than 80,000 square feet in Hong Kong, and the product research and development department will test sell new products in one or two of the stores, and only launch them in other stores after they are accepted by consumers. Hong Kong-style siu-mei is the main product of Taixing, but unfortunately there is no roast goose in Taixing in Beijing, only roast duck. The most recommended siu-mei five-treasure platter, one example contains 5 varieties, namely roast duck, fried chicken, barbecued pork, roast belly, beef brisk, with 3 kinds of sauces, roasted belly with yellow mustard, fried chicken with ginger and shallot sauce, roast duck with sour plum sauce, each with its own flavor. Honey sauce barbecued pork is also a trump card dish, the barbecued pork skin is the sauce red of thick oil red sauce, the ratio of fat and lean is just right, the taste is fragrant and flavorful, not hard or woody, especially with gravy. Taixing's menu is simple and elegant, and pictures of finished dishes can be seen on the menu, and the appearance of the products is not much different from the pictures. Jin Bu Chang three cups of fragrant and smooth chicken pot, XO sauce seafood dry stir-fried vermicelli pot, sauce roasted farmhouse eggplant beans, ground pineapple grunt pork lean, iron plate chives, cumin fat beef are Taixing's signature dishes, soup shrimp, bamboo fungus, cloud fungus soaked in melon, braised arhat vegetarian, fresh mushrooms fried vegetarian are delicious vegetable practices. Some diners have pointed out that the Beijing area is not as good as Hong Kong, and there is also a gap with the Cantonese taste, but the price is higher, which is true. But in the Beijing area, Taixing is still a rare excellent tea restaurant. The decoration style of the Taixing branch is consistent, the hall is bright and bright, the card seats are the mainstay, the white tables are clean and tidy, and the soft leather sofas are comfortable. Hong Kong Tai Hing was awarded the 5-Permanent Law certification in 2002 and its service quality has been highly recognized. In contrast, the service in Hong Kong is more in place, but the service in Taixing in Beijing is also good, with diligent and fast staff. Taixing stores are stationed in shopping malls with large customer flow, and you may need to wait for a table during peak hours, so it is recommended to go to pick up the number in advance. In addition, the three branches of the capital airport have fewer dishes than in the urban area, and the taste level is unstable.