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编辑"Jingtang" was a nickname of a Mandarin official in Beijing during the Qing Dynasty (14-1911).
Wu Jingtang was well-known for its hand-pulled noodles which were silky and flexible.
The noodles were special for the bone soup and the young beef they chose.
After being boiled on slow fire for 24 hours, the soup was heavy and tasty, with nothing added but a secret combination of herbs (药草).
The restaurant does not have a wide selection of noodles but each one is classic, especially the noodles with the beef of half meat and half tendon.
Prices may be the highest among restaurants of its kind. 100 yuan should feed two people.
1. Wu Jingtang is named after (46) .
2. The noodles were silky and flexible because they were made by (47) and special for (48) and (49) .
3. Wu Jingtang provides a tranquil atmosphere with only the accompaniment of (50) . Wu Jingtang Restaurant provides a tranquil (宁静的) atmosphere with only the accompaniment (伴奏) of Chinese folk music, which matches well with its decoration in ancient style.
"Jingtang" was a nickname of a Mandarin official in Beijing during the Qing Dynasty (14-1911).
Wu Jingtang was well-known for its hand-pulled noodles which were silky and flexible.
The noodles were special for the bone soup and the young beef they chose.
After being boiled on slow fire for 24 hours, the soup was heavy and tasty, with nothing added but a secret combination of herbs (药草).
The restaurant does not have a wide selection of noodles but each one is classic, especially the noodles with the beef of half meat and half tendon.
Prices may be the highest among restaurants of its kind. 100 yuan should feed two people.
1. Wu Jingtang is named after (46) .
2. The noodles were silky and flexible because they were made by (47) and special for (48) and (49) .
3. Wu Jingtang provides a tranquil atmosphere with only the accompaniment of (50) .50（）
Wu Jingtang Restaurant provides a tranquil (宁静的) atmosphere with only the accompaniment (伴奏) of Chinese folk music, which matches well with its decoration in ancient style.
"Jingtang" was a nickname of a Mandarin official in Beijing during the Qing Dynasty (14-1911).
Wu Jingtang was well-known for its hand-pulled noodles which were silky and flexible.
The noodles were special for the bone soup and the young beef they chose.
After being boiled on slow fire for 24 hours, the soup was heavy and tasty, with nothing added but a secret combination of herbs (药草).
The restaurant does not have a wide selection of noodles but each one is classic, especially the noodles with the beef of half meat and half tendon.
Prices may be the highest among restaurants of its kind. 100 yuan should feed two people.
1. Wu Jingtang is named after (46) .
2. The noodles were silky and flexible because they were made by (47) and special for (48) and (49) .
3. Wu Jingtang provides a tranquil atmosphere with only the accompaniment of (50) .
