Hui Feng Tang was originally established by Zhang Zuyin in Guanxinsi Street in Dashilan in 1902. The plaque “Hui Feng Tang” was written by Empress Dowager Cixi and it was one of Beijing’s famous 8 Tangs. The restaurant specializes in Shandong cuisine and is especially good at stewed food, which is quite fresh with strong sauce and no greasy feeling.

The restaurant moved to Cuiwei Road in 1956 when public-private partnership was being carried out. During the Cultural Revolution, it was once called “Gongnongbing Canteen” and “Cuiweilu Restaurant”. It got its original name “Hui Feng Tang” in 1978. The restaurant covered over 1000 square meters after several restorations and expansions, first floor being the area for odd and the second being luxuriant banquet hall and 12 private rooms. It could accommodate about 700 people at the same time. During the reconstruction of Cuiwei Road, the restaurant moved to the fourth floor of Cuiwei Building.

Now there are over 20 chefs and staffs with more than second level, including three super chefs. They are good at Shandong cuisine. Representative delicacies, such as braised intestines in brown sauce, Douchiyu, Zaoliu Yupian, stewed cuttlefish roe, braised prawns, Quanjiafu and almond junket, are quite popular among customers. Hui Feng Tang was awarded Municipal Advanced Company in 1991.

1. Hui Feng Tang Restaurant (Cuiwei Road Branch)

Average cost per person: 85 yuan ($13.84)

Tel: +86 10 – 68271507

Address: No 33, Fuxing Road, Haidian District

Opening Hours: 10:00 – 22:00

2. Hui Feng Tang (Shouti South Road Branch)

Average cost per person: 83 yuan

Tel: +86 10 – 58892118

Address: 2/F, Building B, Chuangjing Building, No 38, South End of Shouti South Road, Haidian District