I particularly like this dish of white fish maw stewed in red Zhejiang vinegar. The white fish maw is simmered in fresh chicken soup for a long time, and then poured into red Zhejiang vinegar. It is rich and refreshing, full of gelatin, paired with the crisp and sweet nine-year-old Gansu lily, and garnished with Kaluga caviar. It is truly a signature dish. Green bean meat pie king crab, shelled king crab under the meat pie, fresh edamame kernels are lightly chopped into bean pieces with a knife to increase the granularity of the meat filling, accompanied by the sweet osmanthus sauce that Shanghai people particularly like, and the sweet juice of the crab meat is soaked in the meat pie, which is rich and fresh. The new heavyweight dish Dadong Crispy Roast Duck 5.0 with Kaluga caviar has the biggest features: the duck skin is particularly crispy, low in fat and oil, and the meat is tender and juicy. It is so delicious that you can't stop eating [color]