A taste of old Beijing

The owner of Bin Sheng Lou Restaurant (宾升楼) made a smart move in applying for a name that ranked among Beijing's top eight restaurant brands right after the nation's founding in 1949. But instead of specializing in Shandong cuisine, like the old restaurant did, the eatery now offers both old Beijing foods and some new dishes.

As soon as you are seated at your table, you will see a bottle of tea oil and a bottle of olive oil, besides two books in Chinese about the proper use of ingredients. You can choose the oil you prefer for your fried dishes, and read the books while waiting to be served. The appetizers come in the form of four old-style Beijing dim sums in the following flavors - yellow bean jelly, green bean and red bean pastry, sago juice, and fruits.

The restaurant uses no MSG or additives, says the manager. A bowl of soup served upfront is meant for you to decide how salty you want your dishes to be.