"The menu at this 60-plus-year-old restaurant offers variations of dishes that the owner’s great uncle once cooked for Empress Cixi of Qing Dynasty. Crispy and juicy, the deep-fried pork balls made with hind leg cuts are an absolute must-try. Pork and cabbage pickle casserole, grouper fillet in distiller’s grain sauce, and giant inch-thick scallion pancakes are also recommended. It’s located on a tree-lined boulevard and comes with large windows and walnut wood furniture." - Michelin Inspector
