Tongheju Restaurant is one of the first time-honored restaurant majors in Shandong food in Beijing. Set up in 1822 (the 2nd year of Emperor Daoguang’ s reign), it offered Fushanbang style of Shandong food. It is one of the Eight Jus in Beijing and highlights river and sea food.
Roast Steamed Bread, Sanbuzhan (Stir-Fried Egg), and Saut¨¦ed foods in Rice Wine Sauce series are praised as the renowned Three Best of Tongheju. Sanbuzhan is considered as the king of sweet dishes in banquets. It is made by unique skill: eggs are mixed with seasoning, and should be churned up more than 400 times in saucepan until it is ready. The dish is orange in color, tastes tender and sweet, and is not sticky to the plate, to the spoon, or the teeth, hence the name Sanbuzhan (Three Not Sticky). It is Mikado¡¯s favorite who sends commissioners several times to buy it in vacuum flask and bring home in special plane as delicacy in his imperial banquet. The plaque of Tongheju was inscribed by Pujie, brother of the Last Emperor of China.
Featured dishes: Braised Sliced Abalone, Braised Sliced Chicken, Braised Sea Cucumber with Scallion, Chicken in Casserole£¬Steamed Pan’ s Fish, Boiled Prawn with Cucumber Carving
(Source: ebeijing.gov.cn)
