Dongxinglou: The Leader of Shandong Cuisine

Dongxinglou Restaurant, founded in 1902 during the reign of Emperor Guangxu, is one of Beijing’s most famous “Eight Great Halls” and the leader of Shandong cuisine. For over a century, Dongxinglou has been renowned for its exceptional cooking skills, elegant atmosphere, and authentic Jiaodong flavors, becoming a gold-standard in the Beijing culinary scene. It is also an embodiment of deep culinary culture.

1. Historical Origins

Dongxinglou was founded by Liu, a businessman from Fushan, Shandong, and was initially located outside Donghua Gate. The restaurant quickly gained fame for its exquisite dishes and excellent service, becoming the top choice for government officials, intellectuals, and elites in Beijing. At its peak, it earned the title of “The Best Shandong Restaurant in Beijing.” Despite changes over time, Dongxinglou has remained committed to preserving authentic Shandong cuisine, and its traditional culinary techniques were included in Beijing’s Intangible Cultural Heritage list in 2008.

2. Signature Dishes

• Braised Sea Cucumber with Scallions: One of the most iconic dishes of Shandong cuisine, this is also Dongxinglou’s signature dish. It uses premium sea cucumber and Shandong scallions, braised to perfection, with the sea cucumber having a soft, smooth texture and a rich, aromatic flavor that highlights the essence of Shandong’s culinary tradition.

3. Specialty Dishes

Dongxinglou offers a diverse menu of classic Shandong dishes:

• Stewed Fish Roe Soup: A famous dish served at state banquets, with a tangy and spicy taste, and delicate fish roe slices.
• Braised Fish Fillets in Wine Sauce: A representative dish of Shandong, with fresh fish fillets that are white and tender, infused with the fragrance of fermented rice.
• Oil-braised Shrimp: Made with large, plump prawns from the Bohai Sea, this dish has a bright red color and a perfectly balanced sweet and savory flavor.
• Furong Chicken Slices: A delicate dish with finely sliced chicken that is tender and white like Furong flower petals.
• Deep-fried Meatballs: Crispy on the outside and tender on the inside, served with a special seasoning that is flavorful yet not greasy.
• Nine-turn Large Intestine: A complex dish with rich flavors, combining sweet, sour, bitter, salty, and spicy elements.

4. Ingredient Selection

Dongxinglou is extremely meticulous in choosing its ingredients:

• Sea Cucumber: Premium sea cucumbers from Liaodong or Jiaodong are selected to ensure high quality.
• Seafood: Fresh seafood from the Bohai Sea, such as prawns and fish, are commonly used.
• Seasonings: The restaurant insists on using traditional seasonings like authentic soy sauce and cooking wine from Shandong.
• Seasonal Ingredients: Dongxinglou adheres to the principle of “eating what’s in season” and selects the best ingredients based on the time of year.

5. Cooking Methods and Techniques

Dongxinglou represents the essence of traditional Shandong cooking:

• Precision in Heat Control: Dishes are prepared with precise control over various cooking techniques like stir-frying, braising, deep-frying, steaming, and simmering.
• Expert Soup-making: The restaurant specializes in making rich broths and creamy soups using ingredients like old hens, ducks, and pork hocks.
• Complex Craftsmanship: Many dishes require multiple preparation steps. For instance, the “Nine-turn Large Intestine” involves boiling, deep-frying, and braising, making it a labor-intensive dish.
• Authentic Flavors: Shandong cuisine is known for its emphasis on salty and savory flavors that preserve the natural taste of the ingredients.

6. Average Cost and Dish Prices

• Average Spend: As a high-end Shandong restaurant, the average cost per person is approximately 200-350 RMB.
• Signature Dish Prices (for reference):
  • Braised Sea Cucumber with Scallions: 298-598 RMB per serving (price depends on the grade of sea cucumber)
  • Stewed Fish Roe Soup: 88 RMB per serving
  • Oil-braised Shrimp: 198 RMB per serving
  • Braised Fish Fillets in Wine Sauce: 128 RMB per serving
  • Nine-turn Large Intestine: 98 RMB per serving
    (Note: Prices may vary according to seasons and market conditions; please check the actual price in the restaurant.)

7. Number of Locations

Dongxinglou currently has 5 locations in Beijing, all situated in important commercial areas.

8. Specific Locations

• Flagship Store: 5 Dongzhimen Inner Street, Dongcheng District, Beijing
• Other Locations:
  • 111 Huizhong North Lane, Chaoyang District, Beijing
  • 6 Wanquan Zhuang Road, Haidian District, Beijing
  • 6 Fangzhuang Fangcheng Garden, Fengtai District, Beijing
  • 11 Sanlihe Second District, Xicheng District, Beijing

How to Find Us: It is recommended to search for “Dongxinglou” on platforms like Dazhong Dianping or use your phone’s map app to find the latest store information, reservation numbers, and real-time foot traffic.

Dongxinglou is more than just a restaurant; it’s an active museum where you can experience the culture of traditional Shandong cuisine. Dining here not only allows you to taste authentic Jiaodong flavors but also immerse yourself in over a century of history, making it a fantastic choice for anyone seeking to explore Beijing’s Shandong food culture.