When it comes to "old Beijing flavor" lo mein, many people will blurt out "Dehuaju". Although the small shop only has 4 tables and stools, the owner of the self-proclaimed descendant of the Zhenghuang Flag, Mr. Zou, is not low-key, as can be seen from the screenshots of TV interviews all over the wall, although the shop is small but has long been famous. Mr. Zou has been opening the shop for more than 30 years, and making lo mein is a coveted dream of many authentic Beijing gourmets. When boiling the marinade, you need to use the water of soaking shiitake mushrooms and daylily, mix it with the water for cooking the pork belly, and then put the ingredients; In addition to the commonly eaten fungus, shiitake mushrooms, eggs, sea rice, and braised pork belly, the most proud of the boss is the uncommon staghorn dish, which is shaped like black crumbs, without a clear sense of chewiness, and a little fresh, but it brings more feelings to this bowl of noodles. The floating head is piled with garlic paste, which is refreshing and not greasy; After mixing, the lo mein entrance is smooth, the overall flavor has a thin freshness and heavy saltiness, and the aftertaste is rich. The location of the Dehuaju store has changed several times and is currently located at the east entrance of Dajue Hutong. The shop is small and not suitable for parties, so it's worth it to come and try the authentic flavors of old Beijing, but Tak Wah Ju is not open all day, so it's recommended to eat at the right time. It should be noted that Mr. Zou is very talkative, and often talks about Beijing snacks and lo mein in the store, as well as how smelly other restaurants are, and short-tempered diners are cautious when they go.