In Hongqiao district, near a train station and airport, this restaurant is a popular choice among travellers. The head chef is a Shanghai native, who respects traditions, while exploring other Chinese regional flavours. His menu is heavily based on Shanghainese cuisine, with occasional Cantonese and Huaiyang dishes. Try his marinated pigeon with green Sichuan peppercorns and silky meat, and the umami-rich sautéed shredded fish with chive sprouts.