Zhimeizhai is a time-honored restaurant with a long history, located between the coal market street and the grain shop in Qianmen Street. According to historical records, it opened in the late Ming and early Qing dynasties and is famous for its gusu flavor. Later, due to the addition of Jing Qi, the chef of imperial cuisine of Emperor Qianlong of the Qing Dynasty, Zhimeizhai's dishes have been greatly improved, which can be described as "the combination of north and south cooking, the essence of imperial cuisine" and is quite famous in Beijing. By the end of the Qing Dynasty and the beginning of the Republic of China, Zhimeizhai's business had once declined. At this time, three Shandong people seized the opportunity and bought Zhimeizhai. The three of them each have a set of skills for cooking pot-stewed vegetables. After a period of time, Shandong flavor was gradually recognized by customers. In order to expand business, the shopkeeper bought a U-shaped two-story building on the west side of Meishi Street and opened a private room. According to the memories of the old people who used to go to Zhimeizhai before liberation, the shop at that time was quite large, divided into two courtyards, two-story quadrangles, blue bricks on the bottom floor, two bamboo doors, and a plaque on Zhimeizhai was hung on the top of the door. As soon as you enter the yard, it is a big fish tank, where live carp swim around, and green grass floats on the water, which can be viewed as a dish like fish. The other courtyard is in the west, which is a south-facing red building with red painted doors. The winding path in the door is secluded, and all the single rooms are covered with famous calligraphy and painting, blue brick floor, red painted tables and chairs, which are quiet and comfortable. Some rooms are separated by wooden partitions, which will be pulled apart in case of a banquet. Bowls, plates, saucers, etc. They are all printed with the words "endless life", and ivory chopsticks adorn them, showing their exquisite and elegant taste.
The three shopkeepers of Zhimeizhai, Qi Xin, worked together and were very United. In addition, the chef has a complete lineup and exquisite skills, paying attention to color, fragrance, taste and shape. They have developed many distinctive dishes, such as: four eating live fish, cloud-sliced bear's paw, prince and dancer, three-silk shark's fin, a hundred birds facing the phoenix and Wanshou Mountain. Especially if you eat live fish four times, a fish can eat in four ways. The middle fish body is split in half from the middle fish bone, one is sweet and sour, and the other is bad; Carp seeds are nutritious and can be braised separately. Zhimeizhai's snacks are the most famous, especially baked sesame cakes and radish cakes.
In the 28th year of Guangxu, Zhimeizhai was expanded again, with a branch library and a three-story building. This plaque was inscribed by Wang Xu, a calligrapher in the late Qing Dynasty. During the Republic of China, Zhimeizhai reached its peak, with Wang Donghai, a native of Shandong, as the manager and more than 0/00 employees. Royal relatives, politicians of the Republic of China, celebrities of art gardens, etc. Are frequent visitors here.
Today's Zhimeizhai, in Liangdian Street, where I have been occasionally, has a variety of dishes on the big menu in front of me. I just don't know if this old brand and old exquisite dishes can coexist. I remember reading a poem praising Zhimeizhai restaurant and dishes in a book. I might as well record it as follows:
Four kinds of fish, two pieces of stewed silk, delicious. How free is Beijing? It is appropriate to have a drink around the stove.