BEIJING LAOJITANG SCITECH STORE

Laojitang-Jilai（SCITECH STORE)

The business atmosphere here is reminiscent of the bustling Huanghe Road in the 1990s, compared to the other three establishments, with a noble origin. Jilai seems to have stepped out of the alleyways with a solid foundation in taste.

The launch of a high-end brand new store for the first time inevitably raises more mysterious expectations for the restaurant's environment. Jilai lacks a lobby or spacious corridors; instead, it features cozy window-side booths exuding a nostalgic neon-lit Shanghai nightlife atmosphere, along with numerous hidden private dining rooms.

Within the restaurant, there is also a masterpiece by Parisian designer Karl Lagerfeld, the ancient glacier tea table, adding a touch of luxury similar to the rooftop room at Zhen Yuan.

The signature braised pork dish has been upgraded from stewed eggs in bamboo shoots to abalone sauce. The texture of both the braised pork and abalone is tender, and the Shanghai-marinated fresh soup enhances the umami flavor achieved through slow stewing.

The meticulous selection of crabs for the 10-Year Aged Huadiao Drunken Crab is evident in their plump and round appearance. The use of yellow wine in crab cooking is a major feature of the restaurant. Those who enjoy yellow wine should definitely give it a try; this may be the only place in Beijing to experience it. The dessert today, the Beimu Maxue Li Mi, is an important criterion for assessing the level and standard of a restaurant. The perfect balance between the ingredients of snow pear and the concentration and sweetness of honey results in a dessert with a very smooth and gentle taste, almost like a massage for the lungs.

It can be said that this restaurant strictly adheres to the pure concept of Chinese cuisine heritage without borrowing any Western dining forms.

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