Baikui Laohao traces its history to 1780 — the 45th year of Emperor Qianlong's reign — when it was founded by a Muslim man named Baikui in a small alley opposite Longfusi Temple in Dongcheng District. It is now regarded as one of Beijing's "Top Four Delicious Mutton Restaurants." The restaurant is famed for its roast mutton, prepared with meticulous care from a carefully chosen cut of meat with just the right balance of muscle and fat. It is marinated in a broth blended with dozens of seasonings — cloves, mushroom, select soy sauce, and sugar — then cooked through multiple stages of dipping, pressing, stacking, braising, and frying, producing a rich flavor and tender texture free of any strong gamey smell. Its hand-pulled lamian noodles are also a visitor favorite, alongside traditional Beijing pastries such as "Toad Spitting Honey" and stuffed aiwowo rice balls. The restaurant stands as a treasured piece of Beijing's halal heritage for lovers of authenticity.