Shandong Fengzeyuan is a known old. The earliest Fengzeyuan restaurant is a courtyard, toward the main entrance of the city of coal blocks east, south gate is the original North China Theater. Since the beginning of 1930 opened, the name Fengzeyuan increasingly loud that had had a ballad: "fill a prescription Tong Ren Tang, Liu Biju pickles, shoes liter inline, eating Fengzeyuan." Fengzeyuan also like to take this opportunity and actively expand the business. Fengzeyuan hotel operated by Shandong, mainly from Jinan, Shandong consisting of two flavors. Dishes to clean, fresh, fragrant, crisp, tender features, especially for the most fresh, good explosion, frying, roasting, deep-fried, grilled, leavened, cooking techniques such as steaming, Braised sea cucumber, dry croquettes, braised mullet eggs dishes are all here.

Fengzeyuan restaurant is one of the old capital "Eight Building", was founded in 1930. Created by year, "Hall head" Luan school building in Xinfeng No. Palit drink manager Yaoze Sheng funding. Borrowing within Zhongnanhai landscape architecture "Fengzeyuan" reputation as a famous restaurant. "Fengzeyuan," the plaque written by calligrapher Li Qi. Fengzeyuan restaurant to operate authentic Shandong cuisine is famous for the capital. It has been a high-brow, in the Party of the celebrities. Fengzeyuan Shandong cuisine restaurant business, mainly by Shandong Jinan flavor and flavor components. Cuisine features a clean, fresh, fragrant, crisp, tender, especially fresh for the most. Good cooking techniques "explosion, frying, roasting, deep-fried, grilled, slide, steam." Fengzeyuan chefs always converges, 1949, it is new faces, the capital TECHNOLOGY pressure. Feng Ze Yuan Wang Yijun master of sea cucumber dishes cooked at home and abroad really be called a must. In particular Braised sea cucumber, bright red color, Congxiang attractive, salty taste, beautiful shape, becoming the first sea cucumber dishes. In 1983, Chinese cooking competition, he was relying on a Braised sea cucumber, she won the gold medal. With the domestic food industry in China "sea cucumber king" in the world. Wang was born in 1933 in the master "Hometown Cooking" Shandong Yantai Fushan. 1945 to Beijing, in the Beautiful floor restaurant was one of the buildings of Beijing eight apprentices. In 1946, after the then Beijing Wu Hangguan chefs recommend, Wang Yijun master to apprentice Fengzeyuan restaurant. In 60 years as a chef"s culinary career, Wang have received a series of awards, has repeatedly abroad for cookery demonstrations, food culture exchange, has for Zhou Enlai, Liu Shaoqi, Deng Xiaoping, Song Qingling and other state leaders hosted a dinner for foreign dignitaries , which among them Sihanouk, Tanaka, Kissinger, Bush and other well-known foreign dignitaries, they are subject to a high rating. Wang Yijun master proficient in Shandong cooking, sea cucumber good long cooking, the division of public commitment, on the basis of promoting former Shandong cuisine, based on the Sichuan, Shandong, Huai cuisine essence of reality, mastery, innovation and bold reform, today"s Lu vegetable dishes teacher in the future of a great master. Representative dishes include Congshao cucumber, bad slip fish, fish pepper vinegar, dry croquettes, fried prawn cooking, Bazhen casserole, braised tofu, grilled chicken double dish, braised mullet egg (soup) and the like.