Thanks to its mindful design, the guesthouse restaurant fits into its lush surroundings well. The kitchen strikes a fine balance between Huaiyang traditions and creative flair. On every table you see their signature lantern-shadow fish: sliced grass carp belly is air-dried, seasoned and roasted into paper-thin translucent slivers. Their spicy-sweet taste is utterly addictive. Brine-poached squab is given a faint mala seasoning with Sichuan pepper.