Yuebin

Beijing’s first private restaurant post-Communism
Popular plate: The wok-fried Tofu parcels filled with meat ('guota doufuhe' 锅塔豆腐合) will keep even the most fastidious eaters yearning for more and their unique spring rolls ('wusitong' 五丝同) are a must-try.
Word to the wise: Like most Hutong restaurants, this place is loud and smokey at night. To avoid this, go at lunch time.
It took immense courage to set up this home-style restaurant; Mao was gone but Beijingers still ate in generic state-run canteens and anti-Capitalist sentiment was virulent. Operating despite widespread criticism, the restaurant soon gained a following of government officials and then Beijingers, who formed queues stretching around the Cuihua Hutong.
Thirty years on, Beijing has a plethora of food choices but this revolutionary restaurant is still going strong. Little has changed since it first opened, from the food and the simple décor, to the abacus they use to count up your bill. This is a great spot for hearty food and a glimpse into a lesser known part of Chinese history.

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