During this holiday season, the tourism boom has once again brought fire to the consumption of time-honored restaurants, with "State banquet" being the most popular.

Yesterday morning at around 10 o'clock, the Quanjude (Wangfujing store) had not yet opened for business, but there was already a constant stream of tourists outside. The ancient archway, the cute duck mascot at the entrance, and the blue and white sign that reads "I miss you at Quanjude" have become popular photo spots. By 11 o'clock at noon, the "Barbecue Season" at Shichahai was already fully booked, with the national intangible cultural heritage barbecue dish "Huai Zhong Bao Yue" having a high consumption rate. "When you come to Beijing, you want to taste authentic Beijing cuisine, and it's rare to have such appropriate intangible cultural heritage dishes," said Mr. Li, a tourist.

For many local residents, the "Sijiucheng Old Restaurant" are also their first choice for seeking out delicious food. At Tongchunyuan Restaurant, the crab meat lion's head that once appeared at the "First National Banquet" is almost a must-order dish at every table, with sales increasing by nearly 30% in recent days. "This dish is the same as the 'State banquet' version, and it also symbolizes reunion, which is perfect for the Mid-Autumn Festival and National Day holidays," said Mr. He, a local resident who was ordering food, as he also ordered another "State banquet", the Huangqiao roasted cake. "When it comes to 'State banquet', the time-honored restaurants still make it the most authentic."

The Sichuan Restaurant Xinjiekou branch also has many loyal customers who come specifically for their food. Traditional Sichuan dishes such as Zaijiangshao Jiangtuan and Duck Blood in Chili Sauce have been passed down to this day, and this old restaurant has launched more than ten new dishes before the festival, including a dish called "Flowers Bloom in Riches", which is very appropriate for the season. "This dish is made with shrimp paste and apricot slices, fried to a golden color, like blooming peonies," said Fu Lisheng, the brand's head chef. "When people think of Sichuan cuisine, they think of spicy and oily food, but we are now trying to make old dishes in a new way, and we are also promoting healthy cuisine."