In Hongqiao district close to a train station and airport sits this restaurant, a popular choice among travellers. The head chef is a Shanghai native who respects traditions but is still willing to explore other Chinese regional flavours. His menu is heavily based on Shanghainese, with occasional Cantonese and Huaiyang offerings. Try his marinated pigeon with green Sichuan peppercorns, and Yanduxian soup with braised pork balls.