On the bustling Dongmen Traffic Circle, this simple shop has been serving stir-fried eel since opening its doors in 1970. Diners can specify if they want their eel in a glaze or not. The ‘dry’ version highlights the natural flavour of the fish with smoky wok hei and sweet and sour seasoning. E-fu noodles with stir-fried eel is a must for most regulars. Other specialities include stir-fried cuttlefish, and pork kidney cooked in sesame oil. Dishes are cooked-to-order.