The chef here has been at the helm for 30 years and each dish is prepared exactly as it was when the shop opened back in 1965. The extensive menu highlights painstakingly prepared recipes, many of which need pre-ordering when booking. The signature steamed stinky tofu is briny, silky and juicy. For a taste of authentic Jiangzhe fare, try quick-fried rice paddy eel with yellow chives in Ningbo style that boasts deep aromas and soy umami.