Sui Wah House was founded in 1940, it is a rare Michelin restaurant old, decades of market competition, Sui Wah House restaurant is only eight did not interrupt operations. Many old due to impact of market changes and decline. Cui Hua Loujian keep the beginning of the heart, the revitalization of Shandong, has always been very particular about the system braised dishes, specializes in explosion, fried, steamed, fried, stewed and other cooking methods, has withstood the test of time, open up contemporary Lu New World cuisine.

In 1937, the old Beijing famous Shandong Flavor Restaurant "Dongxing building" two shopkeeper Lv Hongtao, the head horse Matsuyama and Wang Baowen, the chef backbone Qu Gong and so on another cooker, in the Wangfujing eight sides trough one place three enters the quadrangle courtyard to construct the new dining hall, the name "" the Hua Hua Lou ", symbolizes" the collection of the essence of Shandong cuisine on the first floor, in order to provide dinner for the guests ". On May 16, 1940, Cuihua building opened in the West courtyard of Chengshou temple in the north of bamiancao, Wangfujing. It is famous for its fried, fried, fried, stewed and fermented grains. Since the first generation of famous chefs Qu meritorious, he has taken "good store, good food, good food and good ingredients, and can"t make do with everything" as the motto. Cuihua house is very particular about purchasing goods. When you buy goods, you can get them. As soon as the river opened, fresh fish came; in summer, the lotus root was still fresh and picked; in autumn, crabs were on the market as soon as they were on the market; the vegetables of cucumber with top flowers and lotus roots with fallen flowers were especially fresh. The decoration of Cuihua building is also very exquisite. The dishes and bowls bear the words "eternal life" for the elderly; for wedding banquet, it is the two immortals of happy moon and harmony. The opening of Cuihua building was a great event in the food circle of that year. On the day of its opening, the cars were like flowing water and horses were like a dragon. On the day of opening, the tycoons and rich merchants, the dignitaries, the old and the young of the former Qing Dynasty and even foreign friends were attracted to go to punch in, pack a banquet, and invite famous chefs to hold a banquet. The restaurant is named "Cuihua tower", which means gathering famous chefs and delicacies together to feast guests. However, although it is called "Cui Hua Lou", there is no building, but a quaint and elegant "Siheyuan" with three entrances. The plaque on the front door was specially written by Zhang Boying, a famous calligrapher in Beijing. His style was solemn. The restaurant was simple and elegant. The tables and chairs were made of high-grade hardwood. The tableware was more precious. The complete set of ivory chopsticks, silver chopsticks rack, silver spoon, fine porcelain cups, plates, dishes and bowls were of high aesthetic and material quality. Because they are all from Shandong Province, Cuihua restaurant manages Shandong cuisine. It specializes in table wrapping, large and medium-sized banquets and outside cooking. It doesn"t serve as a casual guest. When you go to Cuihua building, you want to queue up for a meal. If the waiter says no to you, how can you get a meal? Reserve a few tables, make a drink and invite several people. At that time, the middle class and the rich were proud to treat at Cuihua building. The literary circle has always been a circle of food and goods. At that time, Zhang Daqian and Pu Xinyu, who were known as the "Southern Zhangbei Pu" in the Chinese painting world, often came to Cuihua building for dinner. Xu Beihong, a master of Chinese painting, was also a fan of Cuihua building. When he went to eat in Cuihua house, he was very happy when he accidentally dipped cotton into ink and wrote six big characters: "the gift of serving the field and the power of the land". His writing is vigorous and vigorous It"s a masterpiece. Some literary and artistic personages left messages and called, and Cuihua building attracted more celebrities and upper middle class people to hold a banquet here. After the founding of the people"s Republic of China, Premier Zhou Enlai had many banquets at Cuihua building for the heads of foreign governments. Once Premier Zhou Enlai had a banquet at Cuihua building. He wanted to order a stewed prawns, but he thought it was inconvenient for the guests to eat the stewed prawns with shrimp shells. So he discussed with the chef of Cuihua building to remove the shells of prawns, which had a slightly spicy taste. It was called fried prawns. Unexpectedly, this dish was very popular with foreign guests. After the banquet, the premier went to the back chef in person to thank the chef who provided the guests with delicious food and patient service. Later, fried prawns became the main dish of "Zhou Gong Yan" in Cuihua building. On another occasion, Premier Zhou saw that there was still half a fish after the meal, and he said whether he could make a soup dish. Cong Peide, the chef at that time, immediately made a "fish soup with vinegar and pepper", which was also his best. After the prime minister tasted it, he even said it was good to drink. Premier Zhou"s spirit of "painstakingly serving Chinese food" is well-known among the staff of Cuihua building. Cuihua restaurant is the only one of the eight restaurants that has not been interrupted. From 1940s to 1950s, Dongxing Building, Zhengyang building and Taifeng building were closed one after another due to material shortage or poor management. After decades of interruption, some restaurants resumed their business in the 1980s when Beijing resumed its time-honored brands. They sent nearly 100 chefs to Cuihua building for training, which became the "Huangpu Military Academy" of Shandong cuisine in Beijing. With the change of times, the eight time-honored buildings in Beijing have closed their doors to thank customers. Cuihua building has also experienced wind and rain. It has changed its name to "people"s canteen" and "capital restaurant". However, no matter what they are called, they can"t change their original intention of striving for perfection and good cooking. The original staff of Cuihua building are seriously making the original Cuihua restaurant dishes. As a famous Shandong cuisine shop, Cuihualou is famous for its business of stir frying, frying, stewing and distiller"s grains to make Shandong style dishes. It mainly uses dried and fresh seafood such as fish, shrimp and sea cucumber as raw materials, and the dishes are exquisite, beautiful and fresh. In 2007, Cuihua building left Wangfujing and returned to Jinjie in 2010. In 2015, Cuihua building closed temporarily again. Dongcheng catering service company also restructured to establish Beijing Xinghua Food Co., Ltd., and Cuihualou restaurant has become one of its brands. In October 2018, Cuihua building reopened in a different place. The new store is located on the second floor of new world department store phase I, covering an area of nearly 700 square meters. It has made innovations in decoration and dishes. The new recipe retains famous dishes, such as stewed mullet eggs, chicken slices with hibiscus, stir fried powder Dan with coriander, swallow in clear soup, sliced fish with fermented grains, and fried chicken diced in soy sauce. It is a famous dish of Cuihualou that has been lost for decades. At the same time, some innovative dishes, private dishes and Western dishes were integrated into the dishes. The dishes were refined and upgraded to meet the new consumption concept. The dishes were treated with reducing oil, salt and sugar. On the morning of November 26, 2019, the golden plaque of "Beijing time honored brand" was hung in Cuihua building restaurant on the second floor of Chongwenmen new world shopping mall. Founded in 1940, closed in 2015 and reopened in 2018, Cuihua building, a famous Shandong cuisine brand in Beijing, has won the title of time-honored brand, becoming the 15th time-honored catering enterprise in Dongcheng District.