Since 1994, this restaurant has been synonymous with authentic zhajiangmian. It moved to this three-storey location over ten years ago and is always jam-packed. Once you step in the shop, you can’t miss the two caldrons of rich and flavoursome soybean sauce made fresh every day, to be served on the side with house-made noodles. Beijing snacks such as fried pork balls, and blanched ox tripe in sesame sauce are other solid options.