The term ‘show hand’, a metaphor for going all-in, demonstrates the owner’s confidence in his Shunde cuisine. The latter, especially the fish and seafood dishes, has been earning praise for over 20 years now. Live fish is typically crafted three ways – the head is steamed with fermented black bean sauce, the belly seared with peppered salt and the fillets are sliced thin and cooked in congee. House-made minced shrimp or cuttlefish patties are bouncy and nicely browned.