Jindingxuan, is one of the most visited stores in Beijing. Beijing's rare 24h restaurant, breakfast and supper are getting richer and richer. Every time I go to Sixi roasted dumplings, dumplings and chicken feet are always a must! [Sixi roast dumplings] The color sauce is red, fragrant and mellow, salty and sweet, but a bit oily. [Chopsticks and chicken feet] Soft and rotten, the Chopsticks taste, and the bones are left and I still want to say it. [Chopsticks with radish cake] made with lard, add small dings cut from Cantonese sausage, warm and delicious, no oil and no mushy mouth. [Beijing-flavored fried wotou] The icing on the cake of pickles, except for the oily smell, not greasy, delicious! It's just a little slow. [Shrimp Yuhuang] Big shrimp and meat stuffing, tight and tender! [Shangtang Yuntun noodles] There are prawns in the four big wontons, and the noodles are too light. [Chenpi Red Bean Sauce] It is especially good to drink in summer, and it is a good summer product for clearing lungs and deheating. Add Chenpi Red Bean Sauce, thick and sandy. There will be a faint tangerine scent at the entrance, and the lips and teeth will be fragrant after eating. [Yangzhi Mann Dew] Very thick and sweet, plus the grapefruit fruit grains are sour and sweet and crisp, don't mention more refreshing summer eating ~ [Durian dumplings] layer after layer of bran skin will fall off the residue, durian filling a lot, durian fragrance makes people want to stop. I feel that the dishes have changed in the past two years. Huaiyang cuisine and Cantonese cuisine have been significantly less. Lu cuisine and Beijing cuisine have increased. The restaurant environment is also becoming more and more wide-ranging. There is a "lively" atmosphere for drinking morning tea in Guangdong.