The Chinese old name "Donglaishun" was founded in 1903 and realized public-private joint ventures in 1955. In 1988, the Beijing Dong'an Food Company, which is the core of Donglaishun brand, was established. The company has played the advantages of the old brand and has entered the fields of chain industry development, brand semi-finished products, and finished product research and development, which has injected vitality into the sustainable development of enterprises. In 1996, Donglaishun Chain Headquarters was established, and the old brand Donglaishun embarked on the road of franchise chain development.

I don't know which store Donglaishun is, I only know that there are many Donglaishun, the decoration style is basically the same, I only know that I can come to Donglaishun hot pot often in winter. The meat is fresh and tender.

1. Authentic copper pot, but now they are all induction cookers 2. The meat is very good, especially the signature hot lamb 3. The seasoning is still delicious with traditional hemp sauce, and then refuel spicy seeds and fermented bean curd sauce

Donglaishun × Aveineil flashes the old brand new vitality, Yang Jiulang teacher fans are too enthusiastic, the hot scene directly replaced the joint T, the elements of sugar garlic are really good-looking, the new Chinese style also wants to have...#Aveineil#Donglaishun

The taste is still OK 🉑, the service attitude is also very good! ! ! !

Winter is the best time to eat stew, while old Beijing stew is a classic traditional Beijing cuisine. It is famous for its unique flavor and unique cooking style. One of the characteristics of the old Beijing stew is the selection of superior lamb. The leg of lamb or shoulder of lamb is usually chosen because the meat is tender and juicy and suitable for a simmering hot pot. Before the simmer, the lamb is treated to remove excess fat and fascia to make the meat more tender. Before the simmer, some side dishes need to be prepared. Common side dishes include bean skin, tofu, vermicelli, mushrooms, kelp green leafy vegetables, etc. These side dishes can increase the taste and nutritional value of hot pot. The way to cook the lamb is to put the lamb slices in hot water. The cooked lamb slices will become tender and delicious. In the process of stew mutton, different seasonings can be selected according to personal taste. Common seasonings include pepper, garlic mud, soy sauce, shrimp oil, vinegar, sesame sauce, tofu sauce, celery, coriander, etc. These seasonings can increase the flavor and taste of stew mutton. A unique cooking experience is also available during the process of stew mutton. Usually stew mutton is self-cooked in hot pot. Each person can choose different ingredients and seasonings according to their preferences and enjoy a personalized food experience. Old Beijing - lamb is not only a food, but also a culture and tradition. It represents the love and pursuit of food in old Beijing people. In winter, tasting old Beijing stew lamb with family and friends can not only enjoy the fun of food, but also feel the strong human touch and the warmth of home. In short, eating old Beijing stew lamb in winter is a food enjoyment and cultural heritage. It can not only satisfy people's pursuit of food, but also make people feel the warmth of winter and the warmth of home. Whether at home or in a restaurant, tasting old Beijing lamb with relatives and friends will become a good memory.

Beijing APM5 Building 542-547, No. 138 Wangfujing Street, Dongcheng District, Beijing. The stewed lamb has to eat a clear soup copper pot. The dishes are up. The surprise is not small. The simple frozen lamb is set into a heart shape and wavy shape. Some thoughts are moved. The quality of the meat is not bad, there is no stew, and the meat is fine. This masonry sauce is very flavorful, and the mutton is definitely the icing on the cake.