From the range of fresh Yunnanese produce displayed at the entrance, it's no surprise that this restaurant specialises in that province's cooking. Start with Nuodeng ham, cured for three years, with wafer-thin rushan (dry cheese), followed by steamed or deep-fried lard-layered buns with "winter melon" pork and bean sauce filling. The mushroom feast in summer is also a highlight. The Yunnan tea flight or Yunnan fruit drinks are the perfect accompaniment.