The menu focuses on various cuts of duck and goose steeped in a white marinade. Goose from Chenghai district is chosen for its robust meaty flavour. Popular items include goose head and goose liver. For starch, try fried ribbon rice noodles with bean sprouts and scallion loaded with wok hei; flat noodles are made daily with pure rice milk and sliced just before cooking. The same noodles also served in soup.