Beijing Taifenglou – A Classic Shandong Cuisine Landmark in Qianmen

Push open the heavy wooden doors and you’ll be greeted by the rich aroma of Sweet and Sour Carp and the savory fragrance of Braised Sea Cucumber with Scallions—this is Taifenglou, a time-honored Shandong cuisine restaurant founded in 1876, where every dish tells the story of a century-old culinary legacy.

1. Historical Background

Taifenglou was established in 1876 during the Guangxu reign of the Qing Dynasty, originally located on Meishi Street in Qianmen. As one of Beijing’s “Eight Great Restaurants,” it has hosted cultural icons such as Mei Lanfang and Lu Xun. In 1952, the restaurant moved to its current location, continuing to preserve the essence of traditional Shandong cooking.

2. Signature Dishes

• Braised Sea Cucumber with Scallions: Made with premium sea cucumber from the Jiaodong Peninsula and Shandong scallions, tender and rich in flavor.
• Stewed Black Fish Roe Soup: A former imperial delicacy, with roe slices as thin as cicada wings, served in a crystal-clear yet flavorful broth.
• Fish Fillets in Wine Sauce: White, tender fish fillets cooked with fragrant fermented rice wine for a subtle aroma.

3. Cooking Style

Taifenglou follows the Shandong tradition of “one flavor for one dish, a hundred styles for a hundred dishes.” Broths are simmered for over six hours with old hens, ducks, and pork hocks, while stir-fried dishes emphasize precise timing, often completed in a single flash of the wok.

4. Flavor Profile

Shandong cuisine highlights savory and salty flavors, often enhanced with broths. The signature Braised Sea Cucumber with Scallions is glossy and thick, melting in the mouth, while the Sweet and Sour Carp is crispy outside, tender inside, and coated with a tangy-sweet sauce.

5. Classic Pairings

Recommended Combos:

• Braised Sea Cucumber with Scallions (298 RMB) + Stewed Black Fish Roe Soup (88 RMB) = Classic Banquet Pairing
• Fish Fillets in Wine Sauce (78 RMB) + Oil-Braised Prawns (128 RMB) = Seafood Feast
• Nine-Turn Large Intestine (98 RMB) + Shandong Roast Chicken (68 RMB) = Traditional Flavor Set

6. Dining Guide

Average Cost: 150–300 RMB per person (Private rooms add 15% service charge)
Signature Set Menus:

• Tasting Menu for Two: 288 RMB (includes 4 dishes + 1 soup)
• Banquet Menu for Six: 888 RMB (includes 8 dishes + 1 soup + 2 desserts)

7. Location Information

Main Store Address: Building 3, Zhengyang Market, West Qianmen Street, Xicheng District, Beijing
(Subway Line 2, Qianmen Station, Exit C, 5-minute walk)
Opening Hours: 11:00–14:00, 17:00–21:00
Reservation Tip: Private rooms must be reserved at least 3 days in advance; the main hall often has waiting lines.

8. Dining Tips

• First-timers should order the “Three Treasures of Shandong Cuisine”: Braised Sea Cucumber with Scallions, Stewed Black Fish Roe Soup, and Fish Fillets in Wine Sauce.
• Sweet and Sour Carp must be pre-ordered, freshly made upon request.
• Pair your meal with authentic Shandong liquors such as Jimo Yellow Wine or Jingzhi Baijiu.
• Don’t miss Shandong-style desserts like Silver Thread Rolls and Jianbing Stuffed Pancakes.

How to Enjoy the Dishes:

1. Start with the clear soups to taste the original flavors.
2. Eat seafood while it’s hot to avoid any fishy taste.
3. Pair stronger-flavored dishes with rice for balance.
4. End with desserts to refresh your palate.
5. Save room for the traditional Shandong pastries at the end.

Seated on redwood chairs, gazing through carved lattice windows at the bustling Qianmen Street, you’ll taste the timeless flavors of Shandong cuisine that have remained unchanged for over a century. Taifenglou is more than a restaurant—it’s a living piece of Beijing’s food culture. When in Beijing, don’t miss this legendary taste that has lasted for three centuries!