The odd-sounding English name of this chain is presumably just a machine transation, but the name in Chinese is about high-end Cantonese food. And the food exceeded the promise of its name, as every single dish that we had was of very high quality, including those cuttlefish cakes above. The roast goose and duck that we had was deliciously fatty, while the highlight of our meal was a dish featuring baby lotus roots from Hubei that were pickled to prevent oxidation. We also had a nice black tofu dish whose color came from black soybeans rather than fermentation. I liked this place.
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