Huai Yang Fu, a landmark at Andingmenwai Street, is one of the best Huaiyang cuisine restaurants in Beijing for its classic elegant style of decoration by paintings, stone carvings, wood carvings and other ornaments. It has the charm of garden on the Yangtze River Delta and its private rooms are mostly named by Suzhou gardens such as Ge Garden and Liu Garden.

Huaiyang cuisine features light taste and requires high freshness of food materials. Steamed white fish is delicate and tender because dried bamboo shoots and bacon improve the freshness and flavor. My father told me a method to identify whether a cooked fish is freshly made or not is to see whether it has convex eyes in white or not. If yes, it is very fresh.

After the ring oil eel paste is served, the waiter pours hot oil in the vacuum cup on the eel and garlic, generating a sweet smell with a sizzle sound. The boneless eel mixed with garlic tastes salty, tender and delicious.

Yangzhou stewed assorted delicacies include rich ingredients such as egg dumplings, fried quail eggs, homemade fish pills, dictyophora, lily, edible fungus, pork stomach and small vegetables soaked with the golden yellow-colored soup, attracting you to take several bowls.

There is a saying in Yangzhou to describe the leisurely life of local people that "Pi Bao Shui in the morning and Shui Bao Pi in the evening". The Pi Bao Shui refers to the steamed dumpling filled with minced crab meat. Touching the thin dumpling wrapper, you will feel the shaking of the soup. You need to take a small bite on the top, and then suck out the soup inside with a straw. The delicious crab soup is beyond description. Eating up the whole dumpling, you will feel happy like an immortal.

In recent years, Huaiyangfu has also launched a number of dishes that combine Chinese and Western elements. For example, Angus snowflake beef granules cooked with traditional Chinese cuisine and placed in Western style, present fresh and juicy beef with great taste.

Address: No.198, Andingmenwai Street安定门外大街198号