西来顺创业于上世纪30年代的西单牌楼东侧,开业时由京城最有名的厨师褚祥主理厨政;看家菜有传统风味菜马连良鸭子、两吃大虾、灯笼鸡等,充分体现了西来顺的特色。西来顺的菜品用料广泛,选料精细,刀工讲究,烹调细致,造型美观;擅长炸、熘、炒、烧、煨、焖、烤;以清淡、鲜嫩、质纯、味厚、无膻而著称。 West to Shun entrepreneurship in the 1930s Xidan archway east, opened by the capital when the most famous chef Chu Cheung dominate the kitchen; home cooking dishes with traditional dishes Malian Liang, eat two prawns, lanterns chicken, fully embodies West to Shun characteristics. Xilai Shun dishes with a wide range of materials, fine selection of materials, knife-specific stress, cooking meticulous, handsome in appearance; good at fried, boiled, fried, roasted, simmer, stewed, roasted; to light, fresh, pure, taste thick, Known