Hongbinlou is a famous Chinese time-honored brand in my country. It was founded in the third year of Emperor Xianfeng's reign in the Qing Dynasty (1853 AD). It is a restaurant in Tianjin that specializes in Muslim cuisine. It moved to Beijing in 1955. In 2008, the craftsmanship of Hongbinlou's whole lamb banquet was selected into the second batch of China's national intangible cultural heritage protection list. The earliest written records of "whole lamb banquet" appeared in the Jin Dynasty. "The old custom of the Jin people was to eat only the meat of the sheep when slaughtering them. The nobles would serve them to important guests. Sometimes the skin would be served, which was called a whole lamb. There was a custom of eating a whole lamb." After the establishment of the Yuan Dynasty in 1264, whole lamb dishes also appeared in the imperial court meals. In the reign of Emperor Kangxi of the Qing Dynasty, there was a record that "Ancestor Xuanye once held a whole lamb banquet for foreign princes." Yuan Mei's Suiyuan Food List in the Qing Dynasty said: "There are 72 ways to cook a whole lamb." In the fifth year of the Republic of China, Xu Ke's Qing Bai Lei Chao, in the "Food Category - Whole Lamb Category", recorded the whole lamb banquet in more detail. In this passage, the cooking method, shape and taste of the dishes, and the serving utensils of the whole lamb banquet were recorded in detail, and it was noted that the whole lamb banquet was popular during the Tongzhi and Guangxu periods of the Qing Dynasty (1862-1908). Compared with Yuan Mei's record, Xu Ke's record increased the total number of dishes from 72 to 108, and the actual production also increased from nearly 20 to nearly 80, indicating the development and improvement of the whole lamb banquet. The whole lamb banquet of Hongbinlou was recognized by authoritative gourmets during the Guangxu period, and was once rated as "the first halal restaurant in Beijing". From beginning to end, the whole lamb banquet does not reveal a single "lamb" in all the names of the dishes, but replaces it with beautiful, vivid and vivid aliases. "Eating lamb does not see the lamb, eating lamb does not feel the lamb." The dishes are made of fine ingredients, have beautiful names, and are rich and luxurious. The cooking techniques are perfect, and the ceremony is solemn, the procedures are strict, the dishes are exquisite, and the food is reasonably matched. It is a representative work of Muslim cuisine. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)