Sishi Tongtang ( Xi Bian Men Store) Review

The fried noodles are very authentic, the sauce is a small bowl of dry fried, the amount is just right, not salty or light. The noodles are strong, with radish, shredded bean sprouts, etc., very delicious. The fish fillets are slightly sweet, the fish is fresh and tender, and there is no thorn. You can eat or mix rice with white mouth. This dish is very recommended. The environment is tall and the seat spacing is large.

The first time I got up to eat Beijing snacks Beijing roast duck, Beijing traditional dishes ordered four dishes, is it that the taste is too general! Vinegar skew wood must taste no taste, especially light beef, less pot side vinegar taste no (failed) burst three kinds of pork belly legs smell particularly heavy, pig liver and waist are very tender (generally, braised boiling ingredients can also be dead noodles fire really can not chew this noodles is too dead to catch fried shrimp Ren is good, the outside is hot and the inside is tender.

Mainly want to eat braised cooking, but now there are really not many restaurants that can eat braised cooking, many old brands are not good, and then I thought that the braised cooking here was not bad, and I will try it again today. The main Beijing cuisine and Beijing snacks, the dishes are quite complete, and they are all distinctive, and you can basically find Beijing cuisine if you want to eat Beijing cuisine. Snacks ate a few, soy juice coke circle, fried enemas, hemp tofu, fried enemas and hemp tofu are serious, the enemas are particularly suitable, now want to eat a good taste of fried enemas is also difficult; hemp tofu is moderately thick, tastes suitable, and the amount is not small; The bean juice is "improved", suitable for the taste of foreign diners, the locals drink it is not sticky enough, the taste is light (not enough), but the coke circle is delicious and crisp. The taste of braised cooking is satisfactory, stronger than many old brands, and the ingredients are also sufficient. The disadvantage is that the fire feels wrong, not the traditional taste of braised cooking, a little awkward. The shape of the birthday peach is almond tofu, which needs to be knocked open to eat, which is very good-looking.

四世同堂饭店……位于广安门中医院对面金色假日酒店内，环境很好，菜品是老北京风味，最有代表的是特色小吃“豌豆黄”，做成麻将牌形状，非常形似，还有大赤包捉五魁，小吊梨汤三不沾锣鼓烤鸭贝勒烤肉等一系列老京味儿菜，推荐。

The fourth generation is in the same hall, when I heard this name, the first time in my mind was not Mr. Lao She's novel, but an old yellowed photo, four generations of children gathered together, full of the yard of laughter and laughter... The happiest thing for older people is to count many children and many grandchildren, right? So, what kind of childhood memory will a restaurant with such a name awaken us? As soon as we enter the door, the face of the blue brick and gray tiles is full of old Beijing flavor, and the scarlet door is opened. The retro forehead is full of mottled years. The large bowl of teapots cast in copper, with blue and white porcelain bowls; Cotton curtains, embroidered "brown boiled", "sweet candy gourd" and other colors to eat, people can not help hum "Qianmen love thinking big bowl of tea", "eat a string of candy gourds even for the festival, he three meals a day, Wotou pickles with a big bowl of tea". The Beijing rhyme drums on the side are intriguing. Going inside, there are still many cloths hanging between the boxes, "La Yang", "Ma Yi Shenxiang", "Deshengxiang", "Bunny"... A good weather in the old age. Entering the box, the wooden dish on the table was glazed with glass plates, revealing the four gold words below "four generations of the same hall", blue porcelain bowl spoon, bronzing wood, depicting tea bowl, everywhere show antique. The first cold dish name calls "Beijing memory", and it brings up childhood memories. Mustard piles, small carp, meat frozen, red fruit cheese, bright red red fruit, the entrance a sour and sweet taste in the mouth spread, full of nostalgia, the favorite to eat when I was a child, until now, the taste has not changed! Spicy duck stew, mixed sea hoe, vegetarian assortment, old soup elbow flower, old vinegar fungus, sweet words, a cold dish through the hands of the waiter wearing a small or blue dress on the table. Among them, its appearance is not a green but prominent, attention to look at it seems to be a sprout, hung with frost dew? A dumpling put in the entrance, cool and refreshing, fresh mouth, the name is actually "lime ice grass". Hot dishes are indispensable to the roast duck in the hanging stove, Baylor barbecue... Next to the burning stove, piled with firewood to be added, typical old Beijing hanging oven roast duck. You must have seen "flake duck" when eating roast duck, but you must not have seen the film on the Beijing Yun Dagu, which is the original of the fourth generation. Choose jujube wood, let the furnace temperature maintain at 230 degrees, 70 minutes later, roasted duck skin crispy, the entrance is instant, the duck meat under the slice is soft and delicious, the skin is not too fat, the meat is thin but not firewood, the fragrance is overflowing. The "burst three" of the fourth world is the old practice, using pork, pig waist and pig liver. Dry roasted wild yellow croaker, hoof-barbed sea cucumber, scallion-bursted cowboy bone... After the feast, come to a basket of millet Liaogin, chicken soup dumpling millet porridge, yellow glamorous taste, contained in the mouth, salty and delicious. Eat and drink enough, the most anticipated Beijing snacks are on the table. Chew up a crunchy cricket box. Blowing belly is one of the Beijing snacks that no one knows about. It is cut into strips of beef and lamb belly, boiling water is cooked, and the seasonings such as sesame sauce, chili oil, coriander and onion are fresh and chewy. No sign in the store "Dachibao catch Wukui", replaced by the old Beijing representative "Beijing eight pieces", Saqima, donkey roll, Aiwowo, pea yellow, small bean cold cake, and my favorite "pea roll"! Although it is slightly different from the practice of Beihai imitation rice restaurant, the taste of Miantian aroma is very good. The beef pot stickers that came up in the end were really good and insufficient, and I couldn't eat it. The ancient charm of the four generations is leisurely, and the taste of old Beijing is pure and strong. Sorry to have not seen the old Beijing look? Come here, it is definitely a great choice to experience old Beijing.