Lao Zhuangyuan is a well-established local restaurant specializing in the home-cooking end of Shandong cuisine — straightforward, honest, and good. The congee (gruel made with mixed grains including millet) is cooked over many hours until it reaches a thick, nutty consistency; the braised pork belly is slow-cooked in soy and spice until it falls apart. The cucumber in garlic dressing and the stuffed eggplant are reliable cold starters.
The restaurant occupies an old courtyard building near the Baotu Spring area, with tables both inside and in the courtyard. Prices are low by any standard: a full meal for two including beer rarely exceeds ¥80. The restaurant is popular enough with locals to be busy most evenings, which is the surest indicator of quality.