Shandong cooking is the speciality here, especially Confucius cuisine, with sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef from Yantai knows the food from his home province inside out and is clearly proud to serve his specialities. Try his roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes, combining the characteristics of both Beijingese and Shandong cooking. The room is bright and airy, but also consider booking a room for more privacy.