This restaurant is famous for its traditional Huaiyang dishes underpinned by intricate knife work as well as precision in cooking temperatures and times – think chrysanthemum tofu, thinly shredded dried tofu with eight treasures, and sautéed hand-peeled river shrimps. The head chef, a Nanjing native, has been honing his art for over 20 years. His seafood-heavy menu is akin to a potted history of Huaiyang and Jiangsu culinary culture.