東門赤肉焿

An old stall that's been near Dongmen Market for forty years, where the chi-rou-geng (pork thick soup) is the signature of signatures. The broth is thickened neither too gluey nor too thin; the pork uses shoulder cuts, each strip distinct and still tasting of the meat itself — it's the owner's son's favorite bowl since childhood.

The way to eat it is simple: one bowl of chi-rou-geng with a bowl of lu-rou-fan (braised pork rice) makes a meal, and a plate of tian-bu-la (fishcake) makes it filling. Closed Sundays; best on a weekday morning or midday.