This traditionally decorated restaurant has been serving Huaiyang classics to food-loving locals and tourists since 1983. If the extensive menu proves hard to navigate, seek advice from the knowledgeable servers. The signature brine-poached duck is infused with the aromas of the aged marinade before being deboned and sliced. It is a rare thing to see the painstakingly made fried eel meat braised with pork belly and pigeon eggs on a menu.