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北京同春园饭店现位于北京西城区新街口外大街甲14号，其前身是建立民国十九年（公元1930年），坐落在西单十字路口西南角的同春园饭庄，其主营菜系为江苏菜。1930年，同春园饭庄由倒闭的四陆春饭庄旧人郭干臣、于宝元等合股集资开办，其名取其“同心协力，春满园，花开茂盛，生意兴隆”之意。北平首任电灯公司经理、书法家冯恕为其取名号并亲题匾额，并以“杏花村内酒泉香”、“长安道上八大春”为上下联贺之，长安街上的“八大春”则由此而得名。该店初建时，其址在西长安街路北（现电报大楼西侧）的一座有八间平房的四合院内，其生意不如它“春”字号饭庄。1934年原掌灶厨师相继离店，饭庄濒临破产，此刻郭干臣请来了王世忱师傅主理厨政。王世忱师傅祖上两辈在清那王、庆王府当厨师，他自幼随其父兄学徒，清王朝覆灭后，又到南京镇江学艺，回京后在虎坊桥的春华楼主理厨政。王师傅到同春园后主营江苏菜肴，这给当时以鲁菜为盛的京城餐饮业增加了新鲜口味，王师傅烹制的菜肴精美绝伦，受到社会各界的欢迎。而后，高国禄、王家栋、杨伦、张万增、刁文波等几位在烹饪界享有盛誉的名厨都在此操厨多年，使同春园的江苏菜品质更加优良。

1936年，饭庄招股扩建了一墙之隔的东院（原已迁重庆的大生医院），自此成为一东西两大四合院，外带几个小套院的有25间房的较大型饭庄，其院落面积由原来的200平方米，扩大到800平方米，东院面积大，环境好，主要用于包办各种酒席宴会，设有“喜”字、“寿”字的霓虹灯。当时在京城餐饮业中，同春园饭庄以其独特的江苏风味，被推为八大春中的“第一春”，赢得了“京城江南一枝秀”的美誉。20世纪40年代，一些社会名流就经常光顾同春园，如：大师级的有京剧四大名旦之一的梅兰芳、书画界齐白石、娄师白、王雪涛、孙菊生等。由此可见，同春园当年生意兴旺，人们闻香下马，知味停车的盛况。

在西单长安街上的百十家饭馆中，同春园以货真价实在竞争中脱颖而出，长安街上著名的“八大春”饭馆中的“七春”于1946年后至建国初期陆续倒闭，仅有“同春园”生意如旧。1954年因扩展长安街马路，将该饭庄迁至宣武门内大街1号。当时该店是北京市一级旅游定点餐馆，有营业面积300平方米，可容纳220人同时就餐。1998年因西单路口改造，在同春园新址尚未选定时，同春园饭庄不得不全体解散。1999年北京华天饮食集团公司党政领导花大力气重新恢复了同春园饭庄，迁入现址，并找回了原同春园的厨师，使得京城老字号得以新生。迁入新址后，更名为“十月大厦同春园饭店”，在保留原来餐饮特色的基础上，增加了客房、自助餐厅、美容美发、会议、商务中心、热疗水疗按摩设备、台球室、大堂吧及部分娱乐设施。 

Beijing tongchunyuan hotel is located at No.14, xinjiekouwei street, Xicheng District, Beijing. Its predecessor is tongchunyuan restaurant, which was established in the 19th year of the Republic of China (1930 A.D.), located in the southwest corner of Xidan intersection. Its main cuisine is Jiangsu cuisine. In 1930, tongchunyuan restaurant was set up by Guo Ganchen, Yu Baoyuan and other old people of the closed four Luchun restaurant. Its name is "working together, full of spring, flourishing flowers and prosperous business". Feng Shu, the first manager and calligrapher of Beiping electric light company, named him and inscribed the plaque. He also celebrated "jiuquanxiang in Xinghua village" and "eight spring on Chang'an Road" as the top and bottom of the board. The "eight spring" on Chang'an Street got its name. When the shop was first built, it was located in a courtyard with eight bungalows in the north of West Chang'an Street (now the west side of telegraph building), and its business was not as good as its "spring" restaurant. In 1934, the original cooks left the restaurant one after another, and the restaurant was on the verge of bankruptcy. At this moment, Mr. Guo Ganchen invited Mr. Wang Shichen to manage the kitchen. Mr. Wang Shichen, who worked as a cook in the palace of the Qing Dynasty, followed his father and brother as apprentices when he was young. After the collapse of the Qing Dynasty, he went to Zhenjiang, Nanjing, to learn arts. After returning to Beijing, he worked as a chef in Chunhua building of Hufangqiao. When Mr. Wang went to tongchunyuan, he mainly engaged in Jiangsu cuisine, which added fresh taste to the catering industry in the capital city where Shandong cuisine was the most popular at that time. The dishes cooked by Mr. Wang were excellent and welcomed by all walks of life. Later, several famous chefs, such as Gao Guolu, Wang Jiadong, Yang Lun, Zhang Wanzeng, and Diao Wenbo, who are well-known in the culinary world, have been cooking here for many years, making the quality of Jiangsu cuisine in the same spring garden better. In 1936, the east courtyard (the Dasheng hospital that had been moved to Chongqing) was expanded in the stock market. Since then, it has become one east and two big quadrangles. The larger restaurant with 25 rooms and a few small Suites outside has expanded its courtyard area from 200 square meters to 800 square meters. The east courtyard has a large area and a good environment. It is mainly used to arrange all kinds of banquet, with the word "Xi" and "longevity" ”The neon of words. At that time, tongchunyuan restaurant, with its unique Jiangsu flavor, was promoted as the "first spring" of the eight spring seasons, winning the reputation of "one branch of the south of the capital". In the 1940s, some celebrities often visited the same spring garden, such as Mei Lanfang, one of the four famous Dadan of Peking Opera, Qi Baishi, Lou Shibai, Wang Xuetao, sun Jusheng, etc. It can be seen that the business of tongchunyuan was booming, and people got off their horses and knew the grand occasion of parking. Among the hundred and ten restaurants on Chang'an Street in Xidan, tongchunyuan stands out in the real price competition. From 1946 to the early days of the people's Republic of China, "Qichun" in the famous "eight spring" restaurants on Chang'an Street successively closed down. Only "tongchunyuan" business is as old as before. In 1954, due to the expansion of Chang'an Street, the restaurant was moved to No. 1, Xuanwumen inner street. At that time, it was a designated tourist restaurant in Beijing, with a business area of 300 square meters, which could accommodate 220 people to eat at the same time. In 1998, due to the reconstruction of Xidan intersection, when the new site of tongchunyuan was not selected, tongchunyuan restaurant had to be dissolved. In 1999, the party and government leaders of Beijing Huatian catering group Co., Ltd. made great efforts to restore the restaurant in tongchunyuan, moved to the current site, and found the original chef in tongchunyuan, making the old brand in Beijing new. After moving to the new site, it was renamed as "October building tongchunyuan Hotel". On the basis of retaining the original catering features, rooms, cafeteria, beauty salon, conference, business center, hot spa and massage equipment, billiard room, lobby bar and some entertainment facilities were added.  

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