It's easy to open a Ganning-style noodle restaurant in Beijing, but it's not easy to make it bigger and keep the flavors of the dishes in place, and Yilanlou does a good job of that. Yilan House has been open for more than 7 years, its chefs and waiters are from the western region, in the early days of business there was a lack of management, there was a public relations crisis that the ingredients were not fresh, but in recent years, the quality control has improved, the store can provide a variety of relatively rare northwest dishes, so it is also designated as a fixed dining place by many hometown associations. The façade of Yilan Building is not large, but the hall space is not small, without the restraint of a small noodle restaurant, the color tone is mainly yellow and green, and the wallpaper adopts a geometric extension composition that is constantly repeated, which is quite ancient Arabian style. There are boxes on the first and second floors, which surround the hall, and the small boxes on the first floor are restrained, and the decoration style is slightly outdated, while the facilities of the luxury bags are relatively complete. "Tendon" usually refers to the thigh muscles of cattle and sheep, its meat is compact, wrapping tendons, is one of the best parts of ruminant taste, Chaoshan beef hot pot in the "three flower toes" and "five flower toes" are taken from this part. The Qingshui mutton tendon produced by Yilan Lou is very amazing, the meat fiber is delicate, the fat is fragrant but not greasy, the store adopts the traditional white-burning technique, without putting any spices, which shows its confidence in the quality of mutton, and the ingredients are also pepper salt, raw garlic, chili sauce, very northwest characteristics, unlike many Ganning restaurants in Beijing, Yilan Lou does not wrap the bone stick with tin foil, and it is more inconvenient to hold, but the store can tear the tendon meat into several large pieces according to the fiber pattern, which is more intimate. The practice of hand-grasping mutton is consistent with that of clear water mutton tendon, with moderate mutton fat content, soft and glutinous but not greasy, but the amount is small. Since the restaurant has a Gansu style, it is inevitable to mention Lanzhou beef ramen, which is also one of the word-of-mouth noodles of Yilan Building, the store can provide 8 kinds of noodles, the second of which has the best taste, but the noodle soup has improved more, and the taste is a little strange, although it is better than the Qinghai style ramen shop, it is mediocre compared with the local noodle restaurant in Lanzhou. In addition, Yilan Lou did not carefully prepare "oil and spicy seeds" for ramen, and did not add chili peppers by default, and its degree of care is not as good as that of the Oriental Palace chain store. Yilan Lou also serves side dishes such as sweet pastries and shallots, which are rare in Beijing but do not attract the attention of local diners, and consumers can choose to try them when dining. Sweet paste is somewhat similar to mash, but it is made by fermenting coarse grains such as oats and barley, which has a sweet taste and a stronger chewiness. Shallot is also known as Mongolian leek, grows in the desert area of the northwest, grows the fastest when it rains, the quality is also the best, the fresh shallot resembles a leek, but the taste is crisp and tender and refreshing, full of juice, in the rough northwest, shallot is a rare little fresh. As a seasonal vegetable, the quality control of shallots is difficult, and the shallots produced by Yilanlou in the deep winter are not as tender as in summer, their fibers are relatively coarse, but they still have a refreshing taste, and diners can try to choose summer to taste. Yilanlou mutton is really a good product, the Western Regions side dishes are also well-intentioned, but since the operation, there have been consumers who criticize its low service level, the store has been improved, its service staff has increased, and will also take the initiative to pour water for guests, urging orders, but in terms of etiquette and attitude, it is still a bit blunt and casual, which is more obvious to the male waiter.