Popular among foreigners, this shop has been serving dumplings and Sichuanese food for the past 20-some years. The colourful dumpling skin is made with natural fruit and vegetable juices, and there are tens of different fillings to choose from. Order them by the tael (about six per tael) and be careful of the scalding filling. For surf and turf in a bite, try the New Year dumplings. Purple cabbage filled with crispy rice affords interesting textures.