date:Feb 04, 2013
15 private dining rooms have been reserved since October. Some were booked as early as last Spring Festival, after customers had finished their 2012 meal, a Hongbinlou staff member told China Daily.
By the time this sees print, most other restaurants in Beijing would be fully booked.
Taifenglou, with its signature scallion-flavored sea cucumber, crispy duck and other Beijing-styled Shandong cuisine, is one more that would have run out of tables for Lunar New Year's Eve.
The restaurant on Qian