This eatery in a converted historic villa by a canal features a simple retro interior that complements the lush greenery in the courtyard. The menu revolves around no-frills Huaiyang classics, with an emphasis on technique and tradition – chrysanthemum tofu soup with matsutake mushroom embodies finesse and remarkable knife skills. Painstaking recipes such as sweet and sour yellow croaker or deboned and stuffed "calabash" duck are also well executed.